With the launch of Warndu Mai - our Good Food cookbook, we have a few new Australian Native spices in our pantry for you to add to yours. Ok so they aren’t the lemons you are used too, but they pack a mightier punch than lemons.
Lemon Myrtle is the most concentrated source of plant citral which contains incredible antimicrobial and antifungal properties. It’s fabulous in tea, drinks and desserts, or for savoury uses such as stews, broths and soups. Add to meat and veg rubs for a delicately sweet citrus burst.
The Lemon Myrtle is a rainforest tree, the leaf is not just a perfect cooking addition, they are also the purest source of natural citral (90-98%) making lemon myrtle a powerful essential oil.
It has a refreshing clean citrus aroma and taste and goes in just about everything. Dubbed the ‘Queen of the Herbs’ she is more lemony than a lemon will ever be.
We sell our Lemon Myrtle Dried and powdered in 50g resealable bags for absolute freshness.
Native Lemon Grass
Native Lemon Grass (cymbopogon ambiguus) is a fantastic digestive. It’s well known for its calming effects and aiding in anxiety and stress. In the kitchen, it makes a wonderful addition to teas and cool drinks as well as broths and soups. Delicious for both sweet and savoury uses.
We sell our Native Lemon Grass dried and powdered in 50 g resealable bags for absolute freshness.
Not as juicy as the lemongrass you might be used to. The stalks are study grass with fluffy tops and are a very pale straw-like colour. Aside from being excellent bush medicine in the treatment of things like colds and headaches, it has a beautiful lemon sherbet flavour. We use it in our three lemon tea but it is can be used in broths, to stuff meat or infused into all kinds of sweet treats.