Info on using the lemon scented myrtle.......

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Using the ESSENTIAL OIL of Backhousia citriodora (Lemon scented

Myrtle)

 

1. CULINARY:

 

 

The pure essential oil is best suited to:

 

 

vinaigrettes

mayonnaise

salad dressings

cold custards

sorbets

cheese cakes

ice creams

 

 

 

 

 

and any product with a milk or oil base where no heat is applied

after the oil has been added.

 

Because of the pure oil's potency, only a drop or two will be

needed to flavour the products. " A little goes a long way !! "

The oil bonds very well with a Vitamin E or A base - antioxidant

-to extend the oil. Cold pressed oils are best suited to this.

 

2. AROMATHERAPY:

 

1 ml of oil contains approximately 15 drops of oil. In the pure

state, the oil is very strong, and needs to be diluted in a

Vitamin A carrier oil or cream base. The amount of oil used is

dependent on personal preferences with regard to the scent of the

product.

 

The pure oil should not be used directly onto the skin.

 

Anecdotal evidence from aromatherapists, who have trialled this

oil, suggests that the oil can be effective:

 

1. For relieving chest congestion

 

2. As a massage oil, inhalant, or in an oil burner, for

- relaxation

- psychic mood

- soothing sleep

 

Handling and Storage:

 

- when handling the pure oil, do not let the oil come in

contact with plastic or rubber, as the oil quality will

deteriorate.

 

- Store in a dark glass container in a cool, dry place to

retain the potency and cleanliness of the oil.

 

- storage problems with Backhousia citriodora oil are

reduced if the oil has been added to any other product. It

is only when 100% pure that it needs to be in dark glass, in

a cool, dark place or refrigerated.

 

 

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Using the LEAVES of Backhousia citriodora (Lemon scented Myrtle)

 

 

 

The leaf is best suited to cooking, where the cooking action

duplicates, to some extent, the steam distillation we use to produce

the essential oil.

Use in curries and other spicy dishes (e.g. rendang) - add a couple

of leaves at the final stages of cooking to impart a delicious lemon

flavour.

 

For fish dishes, place several leaves on the fish before wrapping in

foil or paper bark.

 

Add a few pieces of cut leaf to a pot of tea for a refreshing lemon

flavour. The leaves can be used either dried or fresh, on their own,

or as an addition to any other tea. When cool,this will make a

refreshing iced tea.

 

Make a lemon vinegar. (Leaves into bottle, add white wine vinegar,

stand for 2 weeks on sunny windowsill).

 

Storage: as for any herb. In a sealed container, in a cool, dry

position.

 

 

 

 

 

 

 

 

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Using the SEEDS of Backhousia citriodora (Lemon scented Myrtle)

 

The seeds may be used whole, or lightly crushed in a mortar and

pestle to release the oil for cooking. Only a few are needed.

Biscuits

 

Add crushed seeds to baking mix dough for biscuits or cakes.

One seed is ample to flavour a small biscuit.

Procedure:

 

(1) Take a quantity of seed sufficient for the amount of

biscuits to be baked. Lightly crush and add to mixture, and

bake as usual.

 

(2) Add one seed to each dollop of dough, prior to baking,

to make a `Magic Surprise' biscuit.

 

Tea

 

Mix a small handful of seeds into your usual tea, stored in a tea

caddy. Each pot made will contain a couple of seeds, which will

impart a lemony flavour to the brewed tea. The seeds appear to

diffuse their flavour while mixed with the black tea, and can be

used alone for a herbal tea. Due to the oil content of the seed,

the longer the tea is brewed, the stronger the flavour.

 

Storage

 

As for any herb. In a sealed glass container, in a cool, dry

position.