Saturday, February 11, 2006

Eat it now: Lemon myrtle

The Guardian

By Nikki Myrtle

Incredibly lemony, with hints of thyme, green tea and fresh-cut grass, lemon myrtle is a lovely herb to use in the colder, darker recesses of the year. Coming as it does from the hot, steamy rainforests of coastal Australia, it brings a certain warmth with it. The lemon myrtle tree has thick, bay-like leaves that are dried, then ground; their intense flavour is due to the fact that they're absolutely packed with citral, the aromatic compound that makes lemony things taste lemony.


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