Native edibles: Lemon myrtle

Arguably the queen of native food plants, with an intense, uplifting lemony scent and flavour, lemon myrtle (Backhousia citriodora) has broad adaptability in the garden and kitchen. It grows over 6m high and 2m wide in its native central and south-eastern Queensland rainforests but remains smaller the further south you go. In Melbourne, it reaches around 3m high, thriving in a large pot, or semi-shaded gardens.

How to plant

Plants appreciate regular watering and need shelter from hot sun and wind, especially on balconies. Plant in spring after frost. From my cool-climate landscaping work, I learned that very small plants struggle to establish.

How to use

The leaves have a gingery twist along with their citrus flavour, similar to West Indian lemongrass. Use crushed fresh leaves for syrup, infuse into curries instead of lemongrass, or my favourite, infuse with black tea as a morning ritual. Sprinkle powdered leaves over fish fillets while cooking, add to tagines or to baking and desserts.

Other uses

Looking for more ways to use zesty leaves? Herb expert Penny Woodward uses plants with lemon fragrances to make potpourri. From lemon thyme, lemon verbena, lemon pelargonium and lemon balm, to natives like lemon myrtle, lemon-scented gums and tea-tree and a whole range of lemon grasses there are many that would grow in your garden and can be used.

To read Karen Sutherland’s full article with more information about tangy bush treats you can grow yourself, get a copy of our Spring 2025 issue (OG 160), available from selected newsagents or supermarkets. You can also subscribe and get the magazine delivered to your door.