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Lemon Myrtle

Backhousia citriodora Allergen-Free
Lemon Myrtle

Sourcing & Taxonomy

  • Family Myrtaceae
  • Primary Cuisine Australian Native
  • Seasonality Year-Round (harvested)
  • Source Lemon Myrtle plant leaves

The Forktionary Angle

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Definition

An Australian native rainforest plant whose leaves are intensely aromatic, offering a potent lemony, slightly herbaceous flavor without acidity.

Sensory Profile

TasteIntense Lemon, Lemongrass, Herbal, Mildly sweet
TextureLeafy (dried), slightly brittle
AromaPotent Lemon, Citrus, Eucalyptus
AcidityLow (no actual acid)

Technical Metrics

Nutrition Facts

Per 1 tsp (2g)
Calories0 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

As lemon myrtle is potent, use it sparingly. For maximum flavor without bitterness, infuse it into liquids or fats and then strain before incorporating.

Substitutions

Best Match

Lemon Verbena

1:1 (fresh), 1:0.5 (dried)

Similar pure lemony, herbaceous profile without strong acidity, though less potent.

Lemongrass

1:1 (finely minced)

Offers a strong lemon and grassy aroma, good for savory dishes, but with a different herbal note.

Lemon Zest

Varies (use more)

Provides strong lemon flavor, but also acidity and lacks the distinctive herbal notes.

Kaffir Lime Leaf

1:1 (finely minced)

Distinctive citrus and floral notes, good for Asian cuisine, but a different aromatic profile.

Buying Guide

Purchase dried leaves that are still green and fragrant. Store in an airtight container away from light.

Flavor Pairings

Fish chicken salads desserts (cheesecake panna cotta) teas sauces marinades.