Sweet myrtle is native to the south-eastern Mediterranean. The plant varies from a shrub to a small tree with oval, shiny, fragrant green leaves and small white flowers with a central ‘powder puff’ of stamens.
Sweet myrtle requires sunshine and good drainage. You can propagate myrtle by seed, although the resulting plants can be quite variable. You should rather propagate by tip cuttings in mid to late summer. You can air dry the buds, flowers, fruits and leaves.
Although of limited culinary use, the leaves, flower buds and fruits of sweet myrtle feature in Mediterranean cooking, especially Corsican and Sardinian recipes, to flavour pork, lamb and small game birds. They are also used in sauces and some liqueurs. The berries have a mild juniper flavour, and both the dried flowers and dried fruits are ground into a spice that has the same flavour. The infused oil is used in teas, salad dressings, fish and chicken dishes, desserts and bakery items.
information sourced from The Complete Book of Herbs
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