Myrtle Leaf (Lemon)

CloveMyrtus communis

Part used: Leaf, berries, seed

Energetics: cooling, drying, bitter

Actions: Astringent, antiseptic, anticancer, anti-inflammatory, antioxidant, anti-ageing, restorative, vermifuge, antibacterial, antifungal, expectorant, decongestant, stimulant, digestive

Indications: Oedema, bladder and kidney ulcers, diarrhoea, dysentery, colds, cough, acute and chronic respiratory infections, lung ulcers, tuberculosis, heart tachycardia or palpitations

Lemon Myrtle leaves have a strong lemon/lemongrass flavour and have been used for over 40,000 years to both flavour food and treat headaches and colds. It is a native Australian plant that was used by Indigenous Australians in bush medicine. Traditionally when treating headaches and colds, lemon myrtle was first crushed to release the essential oil citral and then inhaled. Lemon myrtle leaves are high in calcium, vitamin E, and antioxidants and research has also found it to have antiseptic, calmative, sedative, antifungal, and antimicrobial properties [1].

Lemon myrtle Leaf is used in our Australian Breakfast, Australian Bush Blush and Lemon, Lime and Bitters Tea.