Lemon myrtle leaves, coarsely ground
Lemon myrtle leaves, coarsely ground
Backhousia citriodora
The tall lemon myrtle tree is native to coastal Australian rainforests, mostly in Queensland. It has only recently taken its place in the kitchen, and only in Australia, but it is gradually beginning to be appreciated globally.
The strong lemon flavor of the lemon myrtle leaf can be attributed to the extremely high concentration of citral, which is 30 times higher than in lemons.
Outside of Australia, lemon myrtle leaf is usually only available dried and ground.
FLAVOR
The aroma is refreshing and intensely lemony, something like lemongrass and lemon verbena, and intensifies if the leaves are crushed. The taste is strong, something like lemon peel and leaves a lingering aftertaste of eucalyptus and camphor in the mouth.
USED ARE fresh and dry leaves.
PURCHASE AND STORAGE
Lemon myrtle can be bought whole, as dry leaves or green powder in better equipped spice shops. Lemon myrtle can be stored for up to a year in a well-closed container, without the influence of light, but we recommend that you only buy it in smaller quantities.
USE IN COOKING
Lemon myrtle is versatile and can be used wherever lemon grass or lemon zest is required.
Use it sparingly. If it is cooked for too long, the lemon flavor is lost and an unpleasant eucalyptus note develops that takes over the taste of the food. For this reason, it is best used in some pastries, biscuits or pancakes than in some cakes or bread that are baked for a long time.
Lemon myrtle is suitable for preparing stir-fried dishes. In combination with vinegar, sugar, basil and olive oil, it serves as a dip for cakes or as a salad dressing.
Lemon myrtle will give vinegar an excellent taste as well as lemonade and herbal tea, it will lift mayonnaise, sauces and marinades for chicken, fish and seafood. Mixed with other spices, it can be rubbed into chicken or fish before grilling.
GOOD WITH chicken, fish and seafood, most fruits, pork, rice
COMBINED WELL WITH anise, basil, chili peppers, fennel, galangal, ginger, Tasmanian pepper, parsley leaves, pepper, thyme, yogurt.
| Energy | 683 kJ/ 171 kcal |
| Fats | 1.8 g |
| - of which saturated fatty acids | 0.5 g |
| Carbohydrates | 1.8 g |
| - of which sugars | 1.8 g |
| Proteins | 8.3 g |
| Salt | 0.033 g |
| Fibers | 0 g |
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