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Myrtle Leaf Dried Herb

Description Price Quantity
Myrtle Leaf Dried Herb 10g Standard Jar £2.15
Myrtle Leaf Dried Herb View larger Image

Myrtle is used as a cooking ingredient particularly in the Mediterranean - use similarly to a bay leaf and use sparingly as too much will make a dish quite bitter.  Myrtle can flavor any kind of meat - roasted, grilled or boiled - and fish. Whole leaves also be added to flavour your vinegar and in pickling.


Myrtle - Myrtus communis - is a herb that is native to the Mediterranean and Middle East, and is an important herb in Crete, Corsica and Sardinia.  Myrtle is a half-hardy ervergreen with small oval, green leaves that grows to 2-3 mteres in height (6-10ft).  In the summer, myrtle bears white, scented flowers with yellow stamens, then in autumn it has purple-black fruits.  Myrtle leaves are harvested all year around, being dried in a dark, well ventilated place until crisp.  Myrtle leaves have sweet, orange-blossom flavours with a slight resinous astringency.  For more on myrtle, try Wikipedia.


To use, try it with meats or fish, for example with veal as in this recipe - Veal With Myrtle.  Or use rather like a bay leaf as an additional flavouring when making a casserole or stew, or rub into pork during the last 15 minutes of roasting, or rub onto lamb instead of using rosemary.


The name myrtle derives straight from the Greek Myrtos, the herb of love.  Myrtle was dedicated to Venus and was planted all round her temples.  Supposedly, Venus changed one of her priestess called Myrrh into myrtle to protect her from an overeager suitor.  venus, herself, wore a wreath of myrtle when she was given the Golden Apple by Paris in recognition of her beauty, and when she came out of the sea, she was carrying myrtle and it still grows well by the sea.


Steenbergs myrtle is English-grown myrtle and part of our web exclusive range of herbs, spices, seasonings and herb blends.  Also, please note that this is not lemon myrtle, which is something altogether.

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