Culinary Myrtle
| Common Name | Culinary Myrtle | ||||||
|---|---|---|---|---|---|---|---|
| Botanical Name | Myrtus communis | ||||||
| |||||||
DescriptionFlowers, seeds and leaves of Culinary Myrtle are rich in Vitamin C, Malic and Citric Acid. The leaves have been used as a spice and herb since ancient times. Used in salads, cooked in meat dishes and utilised in cosmetics. The fresh juice is used to stimulate mucous membranes of stomach. Culinary Myrtle is a native of the Mediterranean region and is adaptable to most soils and positions. Frost resistant but drought tender. An evergreen shrub, growing to 4m x 2m. | |||||||
To order this plant, download the Plant Order Form | |||||||
Catalogue & Growing Guide
More than a tag in a plant pot, the Growing Guide is an essential companion for the successful cultivation of herbs supplied by All Rare Herbs.
Climate, country of origin, soil type and aspect are just some of the variables included in the our cultivation notes.
Traditional uses a herb are also given, together with information on size, flowering etc.
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