Cinnamon Myrtle
Backhousia myrtifolia - This rainforest species is native to subtropical eastern Australia.
Cinnamon Myrtle leaves may be used in place of conventional cinnamon spice to flavour curries, stews, soups, roasts, ribs and sauces. In desserts, they add a warm, earthy flavour to pies, biscuits, sweets, pastries and slices.
They may also be used fresh or dried, steeped in hot water, to make a herbal tea. To harvest, select young, soft leaves and pluck them straight off the branch. The tiny cream-white flowers usually bloom in Summer, attracting birds and pollinating insects.
Backhousia myrtifolia - This rainforest species is native to subtropical eastern Australia.
Cinnamon Myrtle leaves may be used in place of conventional cinnamon spice to flavour curries, stews, soups, roasts, ribs and sauces. In desserts, they add a warm, earthy flavour to pies, biscuits, sweets, pastries and slices.
They may also be used fresh or dried, steeped in hot water, to make a herbal tea. To harvest, select young, soft leaves and pluck them straight off the branch. The tiny cream-white flowers usually bloom in Summer, attracting birds and pollinating insects.
Backhousia myrtifolia - This rainforest species is native to subtropical eastern Australia.
Cinnamon Myrtle leaves may be used in place of conventional cinnamon spice to flavour curries, stews, soups, roasts, ribs and sauces. In desserts, they add a warm, earthy flavour to pies, biscuits, sweets, pastries and slices.
They may also be used fresh or dried, steeped in hot water, to make a herbal tea. To harvest, select young, soft leaves and pluck them straight off the branch. The tiny cream-white flowers usually bloom in Summer, attracting birds and pollinating insects.