Lemon myrtle is a really robust herb. It’s used mainly in dry form and if kept in a cool dry environment it will last for a few years and still be quite usable. At the Wild Food Cafe we use Lemon Myrtle in our tempura batter, I’m really surprised how many people comment on it, as in they really love it. We do a lemon myrtle tempura batter with barramundi, its simply delicious.
Lemon myrtle is such an accommodating herb, quite simply use as you would lemons for the flavour. When you first start using it be gentle, it really does pack a flavour punch and not so nice if its used to excess, be subtle and the lemon myrtle world will be a happy one!!!
Lemon myrtle shortbread is another delicious way to use it...https://www.outbackchef.com.au/recipes/lemon-myrtle-shortbread/
For a little Christmas or anytime cheer, Lemon myrtle and Gin together. Try this simple syrup https://www.outbackchef.com.au/recipes/gin-with-lemon-myrtle/
Add to salad dressings, fish, chicken or even muffins or scones, breads and dampers. Lemon myrtle just makes everything shine.
Have fun and enjoy.
Oh yes, just in case you’re after a good cuppa with Lemon Myrtle, please try some of my teas, again this amazing botanical herb works it magic in the cup.
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