Although one of the oldest foods on earth, Lemon Myrtle is only a fairly recent discovery for Europeans as a food and we are in the stage of experimentation with this versatile and dynamic plant.
We are frequently asked by customers who call us or talk to us about our products at markets about using Lemon Myrtle Oil as flavouring. We have customers experimenting with lemon myrtle oil in chocolate and other confectionary and as a savoury in cooking in Australia and the rest of the world. There is some experimentation overseas in using lemon myrtle oil as a substitute for lemon oil which is in early stages, though some chefs are presenting beautiful dishes. There are however some basics that limit the use of oil as you would other flavourings.
One: the oil is very strong and needs to be diluted. The general advice is only 2-4 drops per 1000 mls or 1 kg. Lemon Myrtle Fragrances oil has a very high citral content which would mean you would use less. We recently experimented with making Lemon Myrtle Yoghurt, and found that less is better. We used 4 drops and found it overpowering, whereas 1-2 drops was sufficient. The outcome is all in the mixing of the lemon myrtle oil thoroughly with your yoghurt. Mix really well before tasting, making sure that you have dispersed the flavour throughout the container of yoghurt. Oil will mix with other dairy products such as ice cream and cheese cake.
Lemon Myrtle Honey and Lemon Myrtle infused Olive Oil can be made using the same ratio. Lemon Myrtle is a great flavour and has a depth and freshness in the aroma and taste that is different from lemons. The oil also contains some antimicrobial properties, so you need to be careful that you do not use too much or you may affect the balance of the microbes that you need in your body.
The structure of the oil changes with high prolonged heat, and the result can be a powerful eucalyptus flavour that you would not want in any dish.
Have you experimented with lemon myrtle oil? We would be glad to hear from you!