Lemon myrtle | Traditional Medicinals

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Lemon myrtle is an Australian native tree that is traditionally used for its strongly lemon-scented foliage

Lemon myrtle has a long history of traditional use by Indigenous Australians. Lemon myrtle is considered component of “bush tucker” or “bush food”, traditionally eaten food sources native to Australia.

German-born Australian botanist and explorer, Sir Ferdinand von Mueller (1825-1896), first described this plant and named it Backhousia citriodora after James Backhouse, an English botanist and Quaker missionary. Lemon myrtle essential oil is a clear, pale-yellow liquid that was first distilled in 1888. By the following year it was described as a potentially useful commodity and lemon myrtle identified as a good candidate for cultivation. Although lemon myrtle can be wild-collected, it is more commonly cultivated for use as a flavoring and for its essential oil. The essential oil is present in the fresh leaves at 1-3% and is typically obtained via steam distillation. Lemon myrtle essential oil has one of the highest natural concentrations of citral, present at up to 95% of the essential oil.

Lemon myrtle leaves are most frequently used as a flavoring agent to impart a distinctive citrus-like flavor and aroma to a variety of food types and beverages. It has been used to flavor poultry, pasta and seafood, can be prepared in herbed vinegar, mayonnaise or vinaigrette, and is a frequent flavoring ingredient in medicinal and beverage teas.

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The information and other content in this article are designed to provide a general overview of the botany, cultural history, and traditional uses of this herb. It is not intended and should not be construed as health advice. Every person is unique and you should consult with your health care provider before using any herbal product or supplement.

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More Lemon myrtle info

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