Monday, November 09, 2009

Lemon Myrtle ... I've learned more!

Lemon Myrtle is an Australian rainforest tree growing to 25 feet in height, although if regularly pruned it can be kept to bush size suitable for home gardens. The leaves, growing to 4 inches in length, are rich in lemon oil. Citral accounts for over 90% of the plants essential oil (note: lemons have approximately 3% citral).

The high levels of citral in the leaves is noteworthy, as citral is a component that has been found to relieve cramps, spasms, rheumatism, headaches, fevers and have an anti-cancer effect. Studies have shown that the citral can inhibit the growth of Helicobacter pylori, the pathogen that has been found to be a cause of ulcers and other gastroduodenal diseases. Lemon myrtle also has been found to be beneficial to muscles and connective tissue, for reducing cellulite, and to strengthen the immune system. Additionally, lemon myrtle is anti-viral, anti-bacterial and anti-fungal (That's what I already knew ...)

Lemon myrtle makes a fantastic herbal infusion on its own, or you can blend it with so many other herbs and teas. We love it with black tea (Raven’s Zest), green tea (Pacific Spring), white tea (myrtle white), peppermint (Myrtle Mint), rooibos (African Outback), and tulsi (Lemon Tulsi), and can be found in many more of our blends (Holy Detox, Lady Myrtle Grey, Citrus Mate, Sea of Love, Waves of Joy, Citron Green Iced tea blend, Lemon Ginger Green, Serenitea, Blueberry Lemon Rooibos, and Aussie Spiced Chai.

Lemon myrtle leaves may also be used fresh, dried, and ground, and used in bread, stuffing, with chicken, beef, fish and rice dishes, sauces, noodles, vegetables, barbecues, cheesecakes, biscuits – you name it! The lemon myrtle aroma combines well with basil, chili, cilantro, cinnamon, cloves, coconut milk, garlic, ginger and turmeric.

If you haven't tried it you really should ... you'd be amazed how something so good for you could taste so outstanding!

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