Herb & Spice Companion

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HERB & SPICE COMPANION

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MYRTLE

Myrtus communis

Flavors: leaves astringent, bitter,

spicy, citrus; berries juniper,

rosemary, allspice, black pepper

Myrtle’s sleek, green leaves and dark-purple berries are timeless seasonings on the

Mediterranean islands of Corsica, Crete, and Sardinia. Although the leaves give off a

luscious, sweet-spicy orange aroma, the taste is decidedly more bitter, so they’re best

used as flavoring and removed before

serving. Mediterranean cooks most

often use the leaves and sprigs to season

meats and fish, whether roasted, grilled,

broiled, or smoked. The branches even

serve as firewood, imparting their spicy

flavor to anything grilled over them.

Myrtle berries taste a bit like black

pepper, with sweeter notes reminiscent

of juniper berries. They’re used much

like both in cooking—added ground to

hearty stews and meat dishes, or infused

into liqueurs, syrups, and sweet sauces.

In the Garden

Myrtle, a perennial, grows successfully in containers and will conform to size; it can

be grown as a shrub or a small tree. If you like, transplant to larger pots as the plant

grows. If you live in a cold climate (temps lower than 20°F), bring it indoors in the

winter.

Size: Dwarf shrub, 2 to 3 feet tall; tree, up to 16 feet tall and 10 feet wide

Container: Depends on tree size

Light: Full sun

HEALTH BENEFITS

An ancient symbol of love and

beauty, the myrtle plant has been

used for health and healing for

millennia. It was used to treat urinary

conditions in ancient Egypt, and

today myrtle is believed to have

decongestant, antibacterial, and

analgesic properties.

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