A beautiful Australian shrub naturally occurring in the wetter coastal areas of northern New South Wales and southern Queensland. It grows up to 3 metres high, with graceful hanging branches of soft green leaves and clusters of cream feathery flowers occurring in Autumn. For storage, the leaves are cool dried (to prevent loss of essential oils) and then ground and stored in a cool, dry manner for later use. Lemon Myrtle is without a doubt the most popular of Australia’s native herbs, with its fresh fragrance of creamy lemon and lime. 
Lemon Myrtle can be used in an unlimited number of ways. It’s wonderful as a herb tea, hot or chilled. Make a strong infusion, then chill and put bubbles in it with a soda stream. As a lemon seasoning, its best as a finishing flavour added to hot or just cooked dishes before serving. Wonderful on crispy skin fish. As a flavouring in custards, soft cheese, cream, or yoghurt, add it to taste.