This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Myrtle (myrtus communis)

A fragrant herb, with a spicy flavour, which marries well with lamb (especially when barbecuing) and may be used in marinades. The leaves are also good added to pork for the final 10 minutes of roasting. The berries may be ground and used like juniper berries for game and venison.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review