The image, above, shows the full bog myrtle bush (Myricagale), top. Also shown are the immature fruit, bottom left
and a young plant showing the leaves, bottom right..
| Common Name: Bog Myrtle |
| Scientific Name: Myrica gale |
| Other Names: Sweet Gale, Helig Mair |
| Family: Myricaceae |
| Range: Western Europe, including Britain, from Scandanavia to Portugal, east to N.W. Russia. N. America. |
Physical Characteristics
Myrica gale is a hardy Perennial plant, growing to 1.2m (4ft) by 0.3m (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers in July and seeds ripen from July to August. The flowers are hermaphrodite and are wind pollinated.
|
|
Edible Parts: Leaves, Fruit |
 Edibility Rating: 2 
|
 Known Hazards: The leaves contain a toxic essential oil that is a known abortifacient. As such, bog myrtle leaves should not be consumed by pregnant women.
|
Welcome to the summary page for FabulousFusionFood's Wild Food guide to Bog Myrtle along with all the Bog Myrtle containing recipes presented on this site, with 2 recipes in total.
These recipes, all contain Bog Myrtle as a major wild food ingredient.
Bog Myrtle, Myrica gale, (also known as Sweet Gale, Helig Mair [Mary's Holly, in Welsh]) is a shrub that grows up to 1.5m tall in poor acid marshy soils of the bogs of north-western Europe. It is a member of the Myricaceae (myrtle) family. In Britain it can be found in a band extending through Northern Ireland, North Wales, North-eastern England and Scotland.
The foliage has a sweet rather resinous scent and this has been used for centuries as a natural insect repellent. In north-western Europe myrtle leaves and myrtle fruit were used as one component of gruit [made from sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and marsh rosemary (Rhododendron tomentosum, formerly known as Ledum palustre] that was used as a traditional flavouring for beer, though it fell into disuse with the adoption of hops as a bittering agent. The oils in Myrtle fruit also helps with the foaming of beer.
In May myrtle becomes covered in golden male catkins that disappear as the grey-green leaves emerge. The leaves can be harvested and infused into a rather refreshing tea. Myrtle leaves are also an excellent and very versatile herb that can be used with both sweet and savoury dishes — they are an essential component of traditional Welsh faggots.
Myrtle propagates vegetatively by runners. As such it's easy to obtain a sapling which can be planted in a pot of poor waterlogged soil and kept in a shady part of the garden. Remember to keep well-watered in summer.
Bog Myrtle leaves can be used fresh or dried as an herb to flavour soups, stews and other meat-based dishes. The fruit can also be used as a spice with similar flavouring properties. However, take note of the hazard warning, above.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
These recipes, all contain Bog Myrtle as a major wild food ingredient.
Bog Myrtle, Myrica gale, (also known as Sweet Gale, Helig Mair [Mary's Holly, in Welsh]) is a shrub that grows up to 1.5m tall in poor acid marshy soils of the bogs of north-western Europe. It is a member of the Myricaceae (myrtle) family. In Britain it can be found in a band extending through Northern Ireland, North Wales, North-eastern England and Scotland.
The foliage has a sweet rather resinous scent and this has been used for centuries as a natural insect repellent. In north-western Europe myrtle leaves and myrtle fruit were used as one component of gruit [made from sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and marsh rosemary (Rhododendron tomentosum, formerly known as Ledum palustre] that was used as a traditional flavouring for beer, though it fell into disuse with the adoption of hops as a bittering agent. The oils in Myrtle fruit also helps with the foaming of beer.
In May myrtle becomes covered in golden male catkins that disappear as the grey-green leaves emerge. The leaves can be harvested and infused into a rather refreshing tea. Myrtle leaves are also an excellent and very versatile herb that can be used with both sweet and savoury dishes — they are an essential component of traditional Welsh faggots.
Myrtle propagates vegetatively by runners. As such it's easy to obtain a sapling which can be planted in a pot of poor waterlogged soil and kept in a shady part of the garden. Remember to keep well-watered in summer.
Bog Myrtle leaves can be used fresh or dried as an herb to flavour soups, stews and other meat-based dishes. The fruit can also be used as a spice with similar flavouring properties. However, take note of the hazard warning, above.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
The alphabetical list of all Bog Myrtle recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Cocos Potiedig (Potted Cockles) Origin: Welsh | Ffagod Traddodiadol (traditional Faggots) Origin: Welsh |
Page 1 of 1