H: 8m 

W: 3-4m 

Lemon scented foliage and cream flowers in spring and summer. Can be grown in a large pot, used as hedging, and can grow in full sun and shady positions.  

Edible uses: Leaves can be used fresh by placing a leaf in boiling water. Drying the leaves and grinding into a powder, it ca be used in baking. Fresh leaves can also be used to flavour fish and savoury dishes. 

Pests and Diseases: Although generally resilient to disease, they can be affected by sooty mould if grown in close proximity to other plants. Ensure a to allow for some airflow around the plant. Myrtle Rust is also something to look out for so ensure to buy healthy plants grown in a hygienic environment. 

Uses in the garden: This tree is very versatile. They can be grown in pots, using native potting mix. They make a great hedge when pruned to size. They can be grown as a feature tree or as part of a mixed border. 

Position: These trees can take full shade and full sun. They will grow much taller when grown in the sun. They are slow growing at first so need some patience as they get growing. 

Propagation: Propagation is by cutting using semi-hardwood cuttings in early autumn after they have flowered. 

 

Backhousia citriodora –

Lemon Myrtle 

Photo by jalminkajenny (L) and Greg Tasney (R) under Creative Commons License

Source: Aunty Jenni Tillett and Corinne Payne. Gumbaynggirr, Bundjalung, Ngarrabul and Walbanja Yuin Women. 

Born and raised on Dharawal/ Tharawal country.

Lemon Myrtle Shortbread

  • 225g butter, softened  

  • 115g caster sugar  

  • 1 teaspoon ground lemon myrtle 

    *see note*

  • 340g plain flour  

Note: Leaves are dried and ground into a fine powder using a spice grinder for this recipe. 

Method: 

Preheat oven to 150 degrees  

Cream butter and sugar together until light and creamy with beaters or in a  food processor. 

Add the ground Lemon Myrtle and mix to combine.  

Add flour gradually until combined.  

Lightly flour the bench and roll out to desired thickness.  

Cut with biscuit cutters and place on baking trays lined with baking paper. 

Place in fridge for 20 minutes. 

Bake for 20-25 minutes until a golden colour.  

Allow to cool on trays.  

*This information is a guide only. Correct identification is required before trying any native bush foods. Care must be taken to not consume plants in an environment where pesticides or herbicides may have been used.