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.
Read more...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment