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The leaves of the Lemon Myrtle tree were used by native Australians in providing hydration and nutrients through sucking on the leaf or crushing it into a paste.


Lemon Myrtle leaves have a fresh, lemon like taste and aroma with menthol essence that is both sweet and refreshing. In cooking the leaves should be used sparingly as they are incredibly powerful working with both sweet and savoury dishes alike. Lemon Myrtle is a great complement to chicken, lamb, beef and fish.

    • Chicken
    • Seafood
    • Stir-fries
    • Substitue for Bay Leaves
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