lemon myrtle


A herb with the flavour of lemon grass, lemon and lime, thyme and green tea. The leaves are thick and slightly leathery, rather like bay leaves. These are dried and ground to a powder which is added to fish or chicken dishes and some sweets. The advice is not to use it in dishes that cook over a long time, as a eucalyptus flavour emerges with long cooking and will overwhelm everything else.