Lemon myrtle
Backhousia
citriodora..
Welcome to the summary page for FabulousFusionFood's Herb guide to Lemon Myrtle along with all the Lemon Myrtle containing recipes presented on this site, with 2 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Myrtle as a major herb flavouring.
Lemon Myrtle, Backhousia citriodora (also known as Sweet Verbena Tree, Sweet Verbena Myrtle, Lemon-scented Verbena and Lemon-scented Backhousia) is a small tree (which can reach 20m in height), a member of the Myrtaceae (Myrtle) family that's native to the semi-temperate rain-forests of eastern Australia. The plant bears evergreen leaves, opposite, lanceolate, 5-12 cm long and 1.5-2.5 cm broad, glossy green, with an entire margin. The flowers are creamy-white, 5-7 mm diameter, produced in clusters at the ends of the branches from summer through to autumn.
The leaves of Lemon Myrtle have an incredibly intense lemony scent indeed it probably produces the most lemony aroma of any plant (including lemons!) and the taste is very intense, pleasant and warm. In its wild state the plant is restricted to Queensland in Australia, where it's considered endangered though it is now under extensive cultivation. Indeed, the Australian government sees it as an important crop for the future and if you search carefully you can find dried Lemon Myrtle leaves and powdered lemon myrtle leaves available on the internet.
Indigenous Australians have used lemon myrtle both as a healing plant and as a herb for many millennia and the current trend for using native ingredients in Australian cuisine has made this plant far more common in its usage. Typically it is used to flavour poultry and sea food (the addition of one or two leaves to a stew or sauce in a similar manner to bay leaves). Lemon Myrtle is also a popular addition to herbed vinegar where it gives an intense lemony note.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Myrtle as a major herb flavouring.
Lemon Myrtle, Backhousia citriodora (also known as Sweet Verbena Tree, Sweet Verbena Myrtle, Lemon-scented Verbena and Lemon-scented Backhousia) is a small tree (which can reach 20m in height), a member of the Myrtaceae (Myrtle) family that's native to the semi-temperate rain-forests of eastern Australia. The plant bears evergreen leaves, opposite, lanceolate, 5-12 cm long and 1.5-2.5 cm broad, glossy green, with an entire margin. The flowers are creamy-white, 5-7 mm diameter, produced in clusters at the ends of the branches from summer through to autumn.
The leaves of Lemon Myrtle have an incredibly intense lemony scent indeed it probably produces the most lemony aroma of any plant (including lemons!) and the taste is very intense, pleasant and warm. In its wild state the plant is restricted to Queensland in Australia, where it's considered endangered though it is now under extensive cultivation. Indeed, the Australian government sees it as an important crop for the future and if you search carefully you can find dried Lemon Myrtle leaves and powdered lemon myrtle leaves available on the internet.
Indigenous Australians have used lemon myrtle both as a healing plant and as a herb for many millennia and the current trend for using native ingredients in Australian cuisine has made this plant far more common in its usage. Typically it is used to flavour poultry and sea food (the addition of one or two leaves to a stew or sauce in a similar manner to bay leaves). Lemon Myrtle is also a popular addition to herbed vinegar where it gives an intense lemony note.
The alphabetical list of all Lemon Myrtle recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
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| Lemon Myrtle Coconut Rice Origin: Fusion | Mango and Lemon Myrtle Cheese Cake Origin: Australia |
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