Lemon Myrtle
Backhousia citriodora
Lemon Myrtle has long been used in Aboriginal cuisine and medicine, and its leaves have an intensely citrus fragrance and flavour.
Undoubtedly the most popular of Australia’s native herbs, Lemon Myrtle’s fresh, tangy leaves are used in teas, syrups, glazes, cakes, biscuits, dressings, sauces, ice creams, dips and some meat dishes.
To use, just pluck fresh leaves as needed, removing no more than one-third of the plant at a time.
Conditions
Botanical Name: Backhousia citriodora
Common Name: Lemon Myrtle
Family: Myrtaceae
Plant Type: Large Shrub, Small Tree
Height: 10 m
Width: 5 m
Growth Habit: Evergreen, Dense, Conical Form
Leaf Description: Pale Olive Green
Light Green Tips
Flower Colour: Cream
Flowering Time: Summer
Light Needs: Full Sun/Part Shade
Soil Moisture: Well drained, moderate drainage, moist
Soil Type: Clay, Loamy, Sandy loam, Clay loam, poor soil
Tolerances: Drought once established
Uses: Edible, Tea, Medicinal Oils, Native gardens, Wildlife habitat, Screen, Windbreak, Bush Food, Native Gardens, Understory, Playgrounds
Maintenance: Prune to any size
Harvest no more than 2/3rds at one time
Pests and Diseases: Myrtle Rust
To Note: Plants are chosen for high oil content
CONTACT
0448974421
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Nursery is open Tues, Wed and Thurs 9 - 3.
All other times by appointment.
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CONTACT
stephanie@misstree.com.au
0448974421
FIND US
Nursery is open Tues, Wed and Thurs 9 - 3.
All other times by appointment.