Handpicked Australian Lemon myrtle is one of the well known bushfood flavors and is sometimes referred to as the "Queen of the lemon herbs"
Best flavoring in pasta; whole leaf with baked fish; infused in macadamia or vegetable oils; and made into tea, including tea blends.
|Botanical Name||Backhousia citriodora|
Lemon myrtle is a flowering plant native to the subtropical rainforests of southeast Queensland, Australia. The plant's leaves are a deep green with a glossy finish, and when dried have flavor as potent as the fresh leaves.
Lemon myrtle, which is used as an herb in a variety of dishes, also has antimicrobial properties. Lemon Myrtle has a high citral content in the oil extracted from the leaf.
Lemon myrtle is one of the well known bushfood flavours and is sometimes referred to as the "Queen of the lemon herbs" The leaf is often used as dried flakes, or in the form of an encapsulated flavour essence for enhanced shelf–life. It has a range of uses, such as lemon myrtle flakes in shortbread; flavouring in pasta; whole leaf with baked fish; infused in macadamia or vegetable oils; and made into tea, including tea blends. It can also be used as a lemon flavour replacement in milk–based foods, such as cheesecake, lemon flavoured ice–cream and sorbet without the curdling problem associated with lemon fruit acidity.
The dried leaf has free radical scavenging ability
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
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