Lemon Myrtle
A flowering plant in the family Myrtaceae, genus Backhousia, endemic to subtropical rainforests of central and south-eastern Queensland, Australia.
Scientific name:
Backhousia citriodora (syn. B. citrodorus)
Indigenous name:
Wom-bai (QLD)
Other names:
Grey myrtle, Lemon ironwood, Lemon-scented myrtle, neverbreak, Queensland myrtle, sweet verbena tree
Overview
Lemon myrtle is a flowering plant in the family Myrtaceae, genus Backhousia, and is one of the most cultivated and commercially mature species in the native food industry. Harvested for many reasons outside of food uses, some examples include use in cosmetic and cleaning products. The potential uses of lemon myrtle have been recognized for over a century, firstly by indigenous Australians, then by European settlers for whom the tree has long been cultivated. Citral is the ingredient that gives lemon myrtle its distinctive lemon fragrance and taste.
Almost 90 percent of lemon myrtle produced in Australia is exported in dried form, mostly to the European Union and the United States, where it’s used as a specialty tea.
History
Lemon myrtle has been used by Indigenous Australians for over 40,000 years, using the leaves to flavor dishes and to treat headaches by crushing and inhaling the leaves. The first European to document lemon myrtle was Baron Ferdinand von Müller in 1853. Müller gave the botanical name to the genus Backhousia citriodora after his friend, James Backhouse, a Quaker missionary, and botanist.
Joseph H. Maiden, a botanist, reported on the potential use of lemon myrtle for commercial production in 1889, and a German company, Schimmel & Co., was the first to identify citral as the major chemical component in the leaf.
The first commercial use for general consumption by the wider Australian population is reported to be in World War II when there was a shortage of lemon essence. The soft drink company Tarax used the leaves to flavor their lemonade.
Flavour Profiles
Lemon myrtle leaves contain the highest amount of citral (>90%) of any plant known in the world and its flavour and aroma show refreshingly intense citrus notes often described as lemonier than lemon. Notes of Menthol, Lemon, and Lemongrass also has a slight cooling effect in your mouth when consumed.
FSANZ Recognition
Recognised as a Traditional Food
Seasonality
Lemon myrtle leaves are harvested all year
Habitat & Cultivation
Lemon myrtle is naturally endemic in subtropical and tropical regions from Mackay to Brisbane, but it has been cultivated in all states of Australia, except Tasmania. Plantation lemon myrtle may be harvested mechanically or manually, although lemon myrtle is an Australian native, it has established well in plantations in Malaysia and China. Lemon myrtle can be harvested all year round
Preparation & Cooking
Lemon myrtle is used most commonly as a dried product and as an essential oil. Used in a variety of sweet and savoury applications. Its strong citrus flavour is often used in teas, drinks, syrups, cakes, biscuits, sauces, and ice creams.
