Lemon Myrtle

Lemon myrtle – an Australian aromatic herb with an intense citrus note

Lemon myrtle (Backhousia citriodora) is one of the most intense citrus herbs in the world – and comes from the rainforest of Australia. Its aroma is deeply lemony, lightly eucalyptus-like and with a gentle camphor note that makes the profile exotic and distinctive. Compared to fresh lemon, lemon myrtle acts more concentrated, more floral and noticeably more layered.

In modern fine cuisine this herb from the Australian bush tucker has established itself as a real discovery. It is suitable as a spice and flavouring in savoury as well as sweet cooking – and regularly surprises with its effect.

Use in the kitchen

• Fish: especially good with salmon, sea bass and seafood as a finish or in marinades
• Poultry: chicken, poularde, duck – in marinades or mixed under the skin
• Pork: loin steak, chop, ribs – lends a light citrus freshness
• Vegetarian dishes: with tofu, cauliflower, courgette and potatoes
• Desserts: in panna cotta, crème brûlée, citrus sorbets, biscuits and cakes
• Tea: infused as an aromatic single herb or in herbal tea blends

Lemon myrtle can be cooked along or used as a finish. Coarsely ground (like our product) it releases its aromas slowly and evenly. For desserts and teas, it is best to grind it fresh in a mortar just before preparation.

A little recipe idea: salmon with a lemon-myrtle crust

Pat the salmon fillet dry, brush with olive oil. Mix lemon myrtle, sea salt and a little ground pepper and scatter over the surface. Cook in the oven at 180 °C for 12 minutes, or sear in the pan on the skin side and let finish in its own juices. An unusual, aromatically convincing combination.

Goes excellently with: fish, poultry, pork, vegetarian dishes, desserts and herbal teas.