Pacific & Oceania

Lemon Myrtle

Backhousia citriodora.

Leaf.

Part Used

Fresh, dried, or ground into a flake/powder form.

Form

Local / Regional Names

Lemon myrtle (English); various Aboriginal Australian names specific to individual language groups.

Countries / Cuisines

Australia (native to Queensland's subtropical rainforest).

Flavor & Aroma

Intensely lemon, often described as more purely and cleanly citrus-flavored than actual lemon zest, with essential oil compounds (notably citral) at a higher concentration than in lemon itself.

Culinary Uses

A versatile citrus-flavoring herb for both sweet and savory dishes, and in flavored oils and cosmetic products.

Classic Dishes

Lemon myrtle shortbread; seafood seasoning; flavored oils and syrups.

Pairings

Seafood, chicken, white chocolate, honey.

Timing

Add dried/ground leaf early in baking, or fresh/dried leaf during savory cooking for a gradually infused citrus note.

Storage

Dried leaf keeps well over a year sealed and dark.

Substitutions

Lemon zest plus a small amount of lemongrass approximates the intensity, though genuine lemon myrtle is considered distinctly cleaner and more concentrated.

Cultural / History Notes

Its essential oil has one of the highest natural citral concentrations of any plant, exceeding even true lemon – a genuinely remarkable botanical fact worth including, and part of why it has become one of the most internationally successful Australian native ingredients in the modern bush food/native foods movement.

Blend Cross-References

Not typically a component of a standardized dry blend; used as a standalone flavoring herb.