Myrtle

Grc: μύρτος - Myrtos - En: Myrtle

Leaves

The fresh or dried leaves have a pleasant and re­freshing smell, some­what reminis­cent to myrrh or eucalypt, but the taste is very inten­sive, quite dis­agree­able, and strongly bitter. Handfuls of dried myrtle leaves can be sprinkled over glowing coals to flavor broiling foods. Rosemary, thyme and other robust herbs (even eucalypt) may also be tried.

Berries

The dried berry fruits are also aromatic and have been tried as a substitute for black pepper.

Essential Oil

Myrtle oil can be extracted from the leaves, which contain up to 0.8% in content. Myrtle oil is made up of myrtenol, myrtenol acetate, limonene, linalool, pinene, cineol, and trace substances. There is considerable variability in the composition of oil from different locations.

Wood

Myrtle is a perfect firewood, transmitting a spicy, aromatic taste to any meat grilled over it. Meat or poultry may also be wrapped with myrtle branches or the body cavities may be stuffed with them. After broiling or roasting, the myrtle is removed. Foods flavoured with the smoke of myrtle are common, although rosemary may serve as a substitute.

Properties

Geology & Geography

Common around the Mediterranean.