| One of the most useful of the Australian native herbs and spices, Lemon Myrtle has a delicious lemongrass-like flavour and aroma of lemon verbena. Use in dishes such as stir-frys and Asian curries as a substitute for lemongrass. Add towards the end of cooking, so it is not cooked for more than 10-15 minutes, as any longer than this will destroy the delicate lemon notes. Lemon Myrtle must be used sparingly, about ½ a teaspoon for 500g of meat and/or vegetables, otherwise the camphor-like eucalyptus taste will dominate.
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