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Lemon Myrtle Leaf Ground

Australian Native Herb



An ideal substitute for fresh lemon grass when used sparingly in stir-frys, and works well with seafood, chicken and in desserts.

Other Common Names

Lemon Ironwood, Sweet Verbena Tree, Sand Verbena Myrtle, Tree Verbena. Botanical Name: (Backhousia citriodora)

Description & Use

One of the most useful of the Australian native herbs and spices, Lemon Myrtle has a delicious lemongrass-like flavour, and aroma of lemon verbena. Lemon Myrtle has one of the highest and most pure sources of Citral, 90%+ compared to oranges 2-5%, lemons 6-9% and lemongrass 65-85%.

Use in dishes such as stir-frys and Asian curries as a substitute for lemongrass and lemon when the acidity of lemons is not desired.

Add towards the end of cooking, so it is not cooked for more than 30 minutes, as any longer than this may reduce the delicate lemon notes. Lemon Myrtle is best used sparingly, about  1/2 teaspoon to 500g of meat, carbohydrates or vegetables. A delicious Lemon Myrtle Cream can be made, by simply adding 1/2 teaspoon of lemon myrtle powder to a 300mL carton of cream. Allow to infuse in the refrigerator for a few hours, before using on chocolate cake, compotes of fruit, and fruit salads.

Product of Australia.



Nutritional Information
Per 100g
Energy (kj) 683.0
Protein (g) 8.3
Fat (g) Total 1.8
Fat (g) Saturated 0.5
Carbohydrate (g) 1.8
Sugars (g) 1.8
Sodium (mg) 33.0

Lemon Myrtle Leaf Ground Recipes

Lemon Myrtle Sorbet

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