Lemon Myrtle Leaves Whole

Lemon Myrtle has a delicious lemongrass-like flavour and a lemon verbena aroma.

Use as a substitute for lemongrass in curries and soups. Whole leaves may be added early to a recipe for the flavour to infuse, like a bay leaf.

Lemon Myrtle should be used sparingly, about four leaves to 500g of meat, carbohydrates or vegetables.

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