The lesser known Myrtle
Prized not only for its cinnamon-like aroma but anti-bacterial and anti-fungal properties
Lemon Myrtle (Backhousia citriodora) is one of the most well known of Australian native ingredients but is just one of 13 species of the Backhousia genus, all of which are endemic to subtropical eastern Australia.
The genus Backhousia is named after an English botanist and Missionary, James Backhouse, who took to studying Botany after a bout of Tuberculosis (more commonly known in 1800s UK as Consumption or White Death). In 1831 he had a calling to do God's work on the other side of the world and after 5 months at sea he arrived in Hobart. Over the next 6 years he travelled up the east coast of Australia to Brisbane meeting with convicts and prisoners as well as taking the time to learn about plants native to our island continent from indigenous groups he met along the way, encouraging everyone he met to find salvation in religion.
However the lesser known Cinnamon Myrtle also bears his name. Backhousia myrtifolia is prized not only for its cinnamon-like aroma but anti-bacterial and anti-fungal properties.
Cinnamon Myrtle is rich in fibres, Vitamins A, C, E, K and pyridoxine as well as potassium, calcium and copper. It's used as a flavouring agent in curries, soups, roasts, sauces, biscuits, stews, rice, desserts and beverages.
Traditionally used to make a calming tea to assist with dyspepsia, heartburn, colic and the digestive system, it has other surprises.
Cinnamon Myrtle's natural oils are capable of inhibiting the growth of over 100 species of bacteria including those that are generally responsible for urinary tract infections and food poisoning. In addition, its antiseptic properties make it suitable for inclusion in insect repellents.
Gluten Free Hearts
Ingredients
200gm Warrigal Greens or Baby Spinach,
3 stalks of continental parsley,
handful of chives,
1 teaspoon lemon myrtle powder,
250gm ricotta,
1/4 cup rice flour,
1 teaspoon Cinnamon Myrtle,
1 teaspoon Mountain Pepperleaf,
eggs (yolks and whites separated).
Preheat oven to 180C.
Grease 2 muffin trays.
Place Warrigal Greens into a bowl and cover with hot water for 3 minutes. Drain and Rinse in cold water. This step is not necessary if using baby spinach.
Then finely chop the Warrigal Greens, parsley, and chives and place in a bowl along with ricotta, rice flour, cinnamon myrtle, mountain pepperleaf , lemon myrtle and egg yolks. Mix well.
In a separate bowl beat the egg whites until stiff peaks form before folding into the mix a third at a time.
Spoon mixture into muffin tray.
Cook for approx 12 minutes until puffed and golden.
Serve with smoked salmon, cherry tomatoes and a little grated parmesan