Lemon Myrtle Sprinkle is a deliciously aromatic and extremely versatile herb mix is made from lemon myrtle, one of the most well known Australian herbs and spices probably because of its similarity to lemon grass, lime and lemon oils – all widely used flavors themselves. Lemon myrtle has an intensity and a sweetness of smell which makes it more lemony than lemon!

Lemon Myrtle Sprinkle is considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild lime pulp (specially freeze-dried and milled at sub-zero temperatures) and which provides just a hint of acid; and Vic Cherikoff has added in more lemon myrtle using encapsulated lemon myrtle and lemon myrtle essential oil. Finally, some aniseed myrtle was added which is a great tonic herb and immune system stimulant.

This results in a mix which is probably closer to 200% more effective as lemon myrtle leaf alone and a more rounded flavour as well.

But back to the lemon myrtle in Lemon Myrtle Sprinkle. This ‘herb’ comes from a tall rainforest tree (up to 30m) and once was only found in SE Queensland, from Brisbane to Cairns but is now widely planted in coastal New South Wales and some even in South Australia, Victoria as well as our coldest State, Tasmania. The growth rate is highest in warmer climates but leaf quality can vary with plant nutrition, watering regimes, the weather, time of day and harvest cycles.

The leaves are now more-often machine harvested for the food, cosmetic, fragrance and cut flower industries. Some growers still pick by hand, particularly for cottage industry products such as oils and vinegars where a whole leaf may be added as a garnish. Generally, though, larger scale manufacturers look to the distilled essential oil which might be solubilised or encapsulated for functionality and ease of use.

So for culinary uses as an all-purpose, sweet or savoury lemon seasoning, Lemon Myrtle Sprinkle can be used in an unlimited number of ways.

As a herb tea, just infuse to your own taste in boiling water or tea. It can also be added to a freshly brewed, super-strong coffee as it brings out the flavor of the coffee itself and adds those heady aromatics of citral to complement the coffee. It’s also very good in hot chocolate. Try Lemon Myrtle tea with ginger juice, black or green tea, rooibos or other herbals and even chill and gas it with a soda stream to make your own soft drinks. (Add sugar or fruit juice and sweeten it to taste).

As a lemon spice, Lemon Myrtle Sprinkle is best used as a finishing seasoning. Simply add it to hot or just-cooked food before serving and the essential oils are driven out by the warmth to reach your tastebuds. So if you bake chicken or fish, add a sprinkle of Lemon Myrtle Sprinkle as
it comes out of the oven and it’ll be
full-flavored by the time it gets to the table.

As a flavouring, say, in custards or any soft cheeses, clotted cream, yoghurt or other dairy product you can just add it to taste or infuse the flavor out by infusing some Lemon Myrtle Sprinkle in warmed milk and add this as a concentrate. You can obviously make this as strong as you like and by leaving it stand for up to 10 minutes, out comes the essential oils and up goes the flavor.

You can replace the milk with sugar syrup (say, 500ml water and 500g sugar dissolved by heating the stirred mixture slowly) and use this over stewed fruits, ice cream (or to make your own ice cream), thicken it with agar agar or gelatine to make a soft jelly or add lemon juice and turn it into a lemon spread with the pectin.

Here are some Lemon Myrtle recipes;

Cauliflower soup with marron scented with Ferguson’s lobster oil and Lemon Myrtle
Ginger prawn and noodle salad
Grilled Wild Barramundi Fillet with Lemon Myrtle mash and Quandong Confit
Kangaroo Lasagne with Bush Tomato Chutney and Lemon Myrtle
Lemon Myrtle Hollandaise
Lemon Myrtle Mayonnaise
Lemon Myrtle Yoghurt with Riberry Confit and Cereal
Paperbark smoked snapper fillets with Daintree pineapple and riberry salsa
Rainforest lime and macadamia nut pudding
Ricotta figs and macadamia nuts
Seafood Laksa with wild limes and lemon myrtle linguini

Store your Australian Lemon Myrtle Sprinkle in the freezer to keep it fresh for years – although you’ll probably discover so many ways to use it there’s no way it’ll stay unused for that long!

Lemon Myrtle is packaged in either a 30g sachet or jar it is easily ordered through our online store and shipped around the world or ordered through our global distribution network for food service sales.