📊 Full nutrition facts — per 100g
| Nutrient | Amount | % Daily value | Level |
|---|---|---|---|
| Calories (per 100g) | 284 kcal | — | |
| Carbohydrates | 47.0g | — | |
| Dietary fibre | 37.0g | — | |
| Protein | 7.5g | — | |
| Citral content | up to 98% of essential oil | — | |
| Calcium | 2200mg | 220% | |
| Iron | 28mg | 155% | |
| Lutein+Zeaxanthin | high | — | |
| Antioxidants (ORAC) | very high | — | |
| Vitamin C | ~100mg | ~110% | |
| Zinc | 2.4mg | 20% | |
| Typical serving | 1–5g (dried leaf/powder) | — |
Note: nutritional data for native foods varies by harvest region, season and preparation method. Source: FSANZ and published research.
📈 Glycaemic index (GI)
💊 Key active compounds & nutrients
✅ Health benefits
Lemon myrtle essential oil has demonstrated antimicrobial activity against a broad spectrum of bacteria (including Staphylococcus aureus, E. coli and Listeria) and fungi (including Candida species) in peer-reviewed laboratory studies. The antimicrobial activity of lemon myrtle essential oil is consistently stronger than tea tree oil in comparative studies. This property has driven its adoption as a natural preservative in food production and as an active ingredient in natural cleaning and personal care products.
Lemon myrtle has one of the highest measured ORAC (oxygen radical absorbance capacity) values of any edible plant — significantly exceeding blueberries, goji berries and most herbs. The combination of citral, linalool, methyl heptenone and various polyphenols provides multi-pathway antioxidant protection. Regular consumption as a herbal tea or food ingredient contributes meaningfully to total antioxidant intake.
Citral and linalool (the two dominant compounds in lemon myrtle essential oil) have demonstrated anxiolytic (anxiety-reducing) and sedative effects in animal studies and early human research. Linalool in particular activates GABA receptors — the same pathway targeted by benzodiazepine medications. Lemon myrtle tea is used in Australian traditional and folk medicine as a relaxation and sleep aid, with biological plausibility supporting this use.
Citral has well-documented antispasmodic effects on smooth muscle, reducing intestinal cramping. It also has anti-nausea properties — supported by the traditional use of lemon-scented herbs across many cultures for digestive discomfort and nausea. Lemon myrtle tea is used in Australia as a remedy for stomach upset, indigestion and morning sickness in pregnancy (as a food-quantity use of the herb, distinct from concentrated essential oil).
⚠️ Who should limit or avoid
Lemon myrtle ESSENTIAL OIL (concentrated) is highly cytotoxic and must not be taken internally. At 100% citral concentration it is toxic to cells and can cause serious harm. Only food-grade dried leaf, leaf powder, and food-grade extracts at culinary concentrations are safe to eat. This is a critical distinction — many naturopathic products sold as 'lemon myrtle oil' are essential oils intended for topical or aromatic use only.
High-concentration citral can cause contact sensitisation and skin irritation, particularly in people with existing citrus sensitivities. This is relevant primarily for topical essential oil use rather than culinary use. At food quantities (1–5g dried leaf), citral intake is far below the levels associated with sensitisation.
Culinary use of lemon myrtle (herbal teas, food flavouring at normal quantities) is considered safe in pregnancy. Concentrated lemon myrtle essential oil should be avoided during pregnancy as with all highly concentrated essential oils. The herb is used in some Aboriginal traditional practices during pregnancy, but always consult your midwife or obstetrician regarding any herbal use in pregnancy.
🛒 How to source & use lemon myrtle
Always buy lemon myrtle specifically labelled as food-grade, culinary or for human consumption. Avoid buying from essential oil suppliers or cosmetic ingredient sources — these may not be processed to food safety standards. Look for Australian-grown product from Queensland — fresh Australian lemon myrtle is significantly more aromatic than imported alternatives.
Dried whole or roughly chopped lemon myrtle leaves retain their citral content significantly longer than powder. Powder has more surface area and the volatile citral compounds evaporate faster. For maximum flavour and health benefits, buy whole dried leaves and grind or crumble fresh before use. Store either form in an airtight container away from heat and light.
Lemon myrtle is potent — use approximately half the quantity you would use of lemon zest or lemon grass. For teas: 1 teaspoon (1–2g) per cup. For baking: ½–1 teaspoon per recipe serving lemon roles. For savoury dishes: small pinch to season. The aroma intensifies significantly when heated — start with less and adjust. It pairs exceptionally well with seafood, chicken, dairy, honey and chocolate.
🧊 Storage tips & shelf life
Dried lemon myrtle leaf stores well in a sealed, opaque container away from heat and light. The citral compounds are volatile — exposure to air, heat or light accelerates loss of aroma and antimicrobial potency. Whole leaves last longer than powder.
Refrigeration significantly extends citral retention in dried lemon myrtle. Store in a dark glass jar (not clear plastic) to prevent light exposure. Remove from fridge 10 minutes before use to allow condensation to dry before opening — moisture accelerates degradation.
Fresh lemon myrtle leaves (from a garden tree or direct farm purchase) keep up to 1 week refrigerated wrapped in a slightly damp paper towel. Alternatively, dry your own: spread leaves on a rack in a warm, airy spot for 5–7 days, or at 40°C in an oven with the door ajar for 4–6 hours.
📖 About lemon myrtle — complete guide
Lemon myrtle — Backhousia citriodora — is a medium-sized rainforest tree endemic to Queensland's subtropical coastal belt, where it grows naturally from the Sunshine Coast to around Mackay. For Aboriginal Australians of southeast Queensland, particularly the Kabi Kabi and Wakka Wakka peoples, lemon myrtle leaves were used in cooking as a flavouring and for medicinal purposes related to respiratory and digestive complaints. European settlers encountered the plant in the 19th century, and its exceptional citral content was documented by chemists in the early 20th century. The modern commercial lemon myrtle industry emerged in the 1990s as part of the broader Australian native food renaissance, when chefs including Maggie Beer and Neil Perry began incorporating native ingredients into contemporary Australian cuisine.
What makes lemon myrtle botanically and chemically extraordinary is its citral concentration — up to 98% of its essential oil is citral (a mixture of the isomers geranial and neral), compared with 6–8% in lemon peel, 70–80% in lemongrass, and 75–85% in lemon verbena. This makes lemon myrtle the most citral-concentrated plant known to food science. Citral's antimicrobial potency scales with concentration — which explains why lemon myrtle consistently outperforms tea tree oil in antimicrobial comparisons. The food industry has recognised this property, and lemon myrtle is now used as a natural preservative in premium food products. It is also the basis of a growing natural cleaning products industry in Australia, where its antimicrobial efficacy combined with its pleasant aroma makes it a compelling alternative to synthetic preservatives.