CINNAMON MYRTLE Backhousia myrtifolia
Natural occurrence: Rainforests of subtropical Australia
Description: Small tree up to 7 meters. It forms a low canopy. The
leaves are 3-6 cm long and have a pleasant spicy cinnamon-like aroma and
flavour. The attractive flowers are creamy coloured and star shaped,
followed by star-like capsules.
Cultivation: The cinnamon myrtle is well suited to the home garden.
The tree is adaptable to a broad range of conditions and different soil
types. Cinnamon myrtle is suitable for full-sun and semi-shade
situations. The tree is tolerant of light frosts. Leaves can be
harvested as sprigs for use in cooking.
Use: This is a specific selection for its flavouring qualities, and is
the actual clonal variant that inspired the name “cinnamon myrtle” in
the 1980s. Other / B.myrtifolia/ products marketed as cinnamon myrtle
are other lower quality, and are not this particular variant, which has
the high-end flavour and aroma qualities.
The leaves of cinnamon myrtle have a cinnamon-like aroma sweet aroma and
flavour, and can be used as a spice in various dishes. It’s used in
savory recipes, deserts, confectionary and herbal teas.
The main essential oil isolate in cinnamon myrtle is elemicin, which is
also a significant flavouring component in common nutmeg.
Cinnamon myrtle can also be used in floristry.
Peter Hardwick, January 2007
|Grown From||Climate||Height||Frost tol.||Pollination req'd||Evergreen/Deciduous||Harvest period|
|Cutting||Warm Temperate - Subtropical||5-12||Medium||No||Evergreen||All year round|
Customer Comments on Cinnamon Myrtle
Do you have a photo of this? | Chris - Hervey Bay, QLD 20-Oct-2008
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