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Lemon Myrtle

In season

Food Description:

One of the most useful of the
Australian native herbs and spices, lemon myrtle has a delicious lemongrass-like flavour and aroma of lemon verbena. It is an attractive small tree that grows easily in eastern Australia.

General Information:

Category: Herb
To Buy: Buy dried lemon myrtle leaves whole or ground from a reputable retailer. To get fresh leaves it would probably be necessary to purchase a tree from a native nursery and put it in your garden.
To Store: Store whole and ground leaves in airtight containers away from light and heat. Whole leaves will last for up to three years, ground for at least 18 months.
Tips and Tricks: Use in stir-fries and Asian curries as a lemongrass substitute. Add towards the end of cooking, no more than 10 minutes before serving, as long cooking destroys the delicate lemon notes. Use sparingly, or a camphor-like eucalyptus taste will override the lemon.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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