Lemon Myrtle (Backhousia Citrodoria) is often referred to as the queen of the Lemon Herbs. It is an exciting and powerful food and beverage ingredient, functional food and cosmetic ingredient.
It is a medium sized tree exclusively native to Australia. Endemically occurring in Northern Rivers NSW – the Bundjalung nation.
The unique terroir of Northern Rivers – Bundjalung nation – is influenced by the regions volcanic activity dating back many millenia provide the unique qualities of Lemon Myrtle. Across this terroir the leaves contain the highest amount of citral (>90%) of any plant known on planet Earth.
Our First Nations people have been using Lemon Myrtle for many thousands of years for both culinary and medicinal uses.
From European perspective lemon myrtle was discovered by Baron Ferdinand von Müller in 1853. Its first commercial use for general consumption by the wider Australian population is reported to be in World War II, when it was used by a soft drink company to flavour lemonade.
Lemon myrtle is exceptionally rich in calcium and high in antioxidants, lutein, vitamin E, zinc and magnesium. Scientists believe these minerals are required for synthesis and self-repair of human DNA.
Floral water is recovered from our leaf drying process and is a wonderful input to baking products or as a drink.