Benefits of Lemon myrtle

Australia is a country brimming with diverse fauna and flora. It guards its natural riches closely, and most of its precious animals and plants cannot be found anywhere else. One of the many examples is the lemon myrtle tree, whose power and positive influence on the human body was well known to the original inhabitants of this continent.

The lemon myrtle (Backhousia citriodora in Latin) grows in and around the subtropical rainforests of Queensland in the northeastern part of Australia. It is an evergreen small tree or shrub with white flowers. As the name suggests, the smell and flavour of lemon is the hallmark of this plant. Because of its versatile uses, it began to be purposefully cultivated in the early 20th century on large plantations where an ecological approach was followed.

The Aboriginal people brought the myrtle tree into the consciousness of Australians and (subsequently) the rest of the world. It was them who recognised its great potential and made it an essential ingredient in both traditional medicine and cuisine. They chewed the fresh leaves as a quick refreshment and added the dry leaves to dishes as a delicious spice. Most often, however, the myrtle tree was used to make a decoction and press essential oil. While the infusion helped them internally, the oil was mainly used to fight off pesky insects and excessive sunlight or as an antiseptic.

Modern society has discovered the benefits of the myrtle tree in cosmetics, especially in skincare products and perfumes. However, its main role continues to be in gastronomy. It is a popular all-natural flavouring wherever the fresh taste of lemon with hints of lime is needed, - in yoghurts, ice cream and drinks. Myrtle is also delicious in sauces, exotic dishes or with meat. However, it remains the most popular in the form of a tasty pickle, which can be enjoyed both hot and cold. There are no known contraindications so it can be enjoyed in reasonable quantities without restrictions.