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Lemon Myrtle Leaf

Sweet citrus-frangranced spice, native to coastal regions of Australia, used as a tea or a flavoring agent.

Lemon Myrtle Leaf

Aromatic myrtle leaves are used as a flavouring or to make a tea. Unique herb with a pleasant citrusy smell.


organic Lemon Myrtle Leaf (Backhousia citriodora)


Serving Size: 2.5g /cup
Steeping Temp: 100°C
Steeping Time: 5 mins.
Origin: Turkey
Caffeine: Caffeine Free
Certification: Organic
Grade or Quality: Leaf

Story, Folklore, History

Lemon Myrtle is a beautiful Australian shrub naturally occurring in the wetter coastal areas of northern Australia. It can grow up to 3 meters high with graceful hanging branches of soft green leaves. The clusters of cream feathery flowers occur in Autumn, creating a spectacular fragrant display. The botanical name of Lemon Myrtle is backhousia citriodora.

The fragrant leaves of Lemon Myrtle, which are 5 to 12 centimeters long, are dark green, glossy, and lance-shaped, similar to bay leaves. Myrtle leaf can be used fresh or cool dried, which prevents loss of its essential oils.

Lemon Myrtle leaf has a fresh fragrance of creamy lemon and lime. It is due high concentration of citral in its leaves. Citral comprises over 90% of its essential oils, whereas there is about 10% of citral in lemon and lime. Some of the characteristics of citral are: it is an anti-fungal agent, non-acidic and is high in anti-oxidants.

In aromatherapy lemon myrtle and its essential oil is used for a variety of reasons. It has wonderfully relaxing effect and it is also said to improve concentration and promote better sleep.

The aroma of lemon myrtle is similar to a blend of lemon verbena, lemongrass and kaffir lime with a slight eucalyptus background. The flavor is distinctly lemony and tangy, with distinct lime zest notes. It complements many culinary delights from fish and chicken to ice cream and sorbet. Because the flavor resembles that of the citrus fruit but lacks the fruit’s acidity, it is especially useful in recipes that are milk or cream based. It imparts a strong lemony flavor and wont’s cause dairy products to curdle. However, it is unsuitable for extended cooking times, as the lemon flavor begins to dissipate and a strong eucalyptus flavor can begin to emerge. For this reason, it is better to use lemon myrtle only in recipes that require shorter cooking time.

Lemon Myrtle leaf makes a pleasant tasting tea, alone or in combination with green tea can be a refreshing and delicious substitute for coffee or black tea.
For use in cooking dry leaves can be crushed or ground and used to add flavor in spice rubs, marinades, flavored vinegars, salad dressings and dips. It is also great in iced teas giving that nice refreshing lemony flavor. In baking, it can be added to pastry mixes, such as scones or muffins, for a natural lemon flavor.

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