Lemon Myrtle

Hibiscus and Lemon Myrtle Tisane aids the body in fighting against bacteria. Known for its good source of Citral, Lutein, Folate, Vit E, Vit A, rich in Essential Oils, Minerals and Acids: Zinc, Magnesium and Calcium, Iron, Omega 3 & 6.

Hibiscus and Lemon Myrtle Tisane has been found to reduce irregular blood pressure, high cholesterol, muscle spasms, relieve cramps, headaches & fevers, rheumatism, sinus infections, influenza, raw throat, bronchitis, indigestion. Prostrate and hormone imbalance, infections, itching, psoriasis, Candida, athlete's foot, acne, various allergies, viruses, fatigue and depression.

Rich in essential acids, minerals, vitamins and Phenolic compounds that aid in the fight against cancer. Hibiscus and Lemon Myrtle is also a natural skin, organ and parasitic cleanser.

Hibiscus with Lemon Myrtle has a superior antioxidant capacity (50 times stronger than Green Tea) plus phytochemicals required for synthesis and self repair of Human DNA.

The health benefits of the SupHerb blend of Hibiscus with Lemon Myrtle could be a most powerful Tisane that supports ones health on every level.

Product Specification and Nutritional Information on Lemon Myrtle

18.96Mj/kg Phosphorus (P): 0.16% Potassium (K): 0.79% Calcium (Ca): 1.80% Magnesium (Mg): 0.22% Sodium (Na): 0.02% Copper (Cu): 2ppm Zinc (Zn): 11ppm Manganese (Mn): 19ppm Iron(Fe): 309ppm Boran(B) 57ppm

Lemon Myrtle is rich in phenolic compounds and is a good source of lutein, folate, vitamin E, vitamin A and is rich in the Essential minerals: Zinc, Magnesium and Calcium, required for synthesis and self repair of human DNA.

Also contains high levels of Chlorogenic acid, a bioactive molecule that absorbs well and helps reduce the incidence of the common cold, influenza, chest congestions, bronchitis. Aids in the treatment of throat disorders caused by infection, overuse or irritation via throat gargles or lozenges.

Strengthens the immune system and can be used as a topical antiseptic treatment for herpes, cold sores, warts, cuts, stings, acne, psoriasis, rashes, neuro-dermatitis, itching, tinea, candidiasis and headaches. Provides anti-spasmodic properties that help alleviate intestinal spasms or infections due to adverse reactions to foods.

It is an antioxidant and antimutagenic compound that slows the release of glucose into the bloodstream. Plant based extracts are frequently sold as an antidiabetic food supplements. This same compound has been found to protect collagen from damage. Due to the high level of chlorogenic acid in the leaf, and the presence of rutin and Quercetin in the same mixture.

Lemon Myrtle has been shown to contain superior antioxidant capacity, plus phytochemicals that provide antioxidant activity in both the hydrophilic and lipophilic environment. This suggests more comprehensive protection from oxidative stress and pronounced health benefits in comparison to commonly consumed fruits that are comprised predominantly of hydrophilic antioxidants

One of the studies on citral cited expounds on the potential this molecule holds for weight management. The study used lemongrass essential oil, which is an impressive 80% citral.
In the study, the researchers induced diet related obesity in 50 rats. Later, they divided the rats into groups: a control group and groups that received varied dosages of a lemongrass oil/ethanol solution. The three groups of rats that were fed the lemongrass oil all reduced their body mass as well as improved their insulin sensitivity. Lemon Myrtle is higher in citral than Lemongrass. Test results show;


Lemon Myrtle is renowned for its wonderful fragrance, which can be described as a combination of lemon, lemongrass and lime. Lemon myrtle features the most refreshing, pure and intensive lemon aroma of all spices known to man, including
lemon itself. It is described by many as "More lemon than lemon".

Common Name Lemon myrtle – Lemon Ironwood – Lemon scented myrtle- Sweet Verbena tree
Botanical Name: Backhousia citriodora
Part Used: Mature leaves – The leaves are typically dried and milled used as a tea or flavour ingredient or steam destilled to obtain lemon myrtle essential oil.
Seasonality: Lemon myrtle leaves are harvested all year.
Nutritional Values:
Energy H2O Protein Fat Carbohydrates Total Sugar Fibre
18.96kJ / 100gm 82 gm / 100 gm          
Na: 1.92 µg K: 1258.7µg Mg: 188.4µg Ca: 1583.2µg Fe: 5.77µg Zn: 1.055 µg Cu: 0.474µg
Source: Konczak, I., Zabaras, D., Dunstan, M., Aguas, P., Roulfe, R., Pavan, A., (2009) Health Benefits of Australian Native Foods, RIRDC Pub. No. 09/133.
History of Use: Joseph H. Maiden reported on the potential use of lemon myrtle for commercial production in 1889 and a German company, Schimmel & Co., was the first to identify the primary ingredient citral. The first commercial use for general consumption by the wider Australian population is reported to be in WWII when the soft drink company Tarax used the leaves to flavour lemonade.
Lemon myrtle is considered a traditional food of Australia and in the EU and has a listing in the CODEX Alimentarius for inclusion.
Flavour profiles: Lemon myrtle leaves contain the highest amount of citral (>90%) of any plant known in the world and its flavour and aroma show refreshingly intense citrus notes, often described as lemonier than lemon.
A research project in progress funded by RIRDC and ANFIL “Defining the unique flavours of Australian native food’ will provide a species specific authentic flavour profile in the near future.
Products available: Lemon myrtle leaves are milled for citrus flavour and used in sweet and savoury products. The milled leaves are used to impart a distinctively clean and crisp citrus flavour in teas, drinks, syrups, glazes, cakes, biscuits, dressings, mayonnaises, sauces and icecreams.
Lemon myrtle essential oil is used as a flavouring ingredient and an ingredient in cosmetics. 

To help secure additonal funds for research (which would be matched by grants from RIRDC), ANFIL offers a sponsor package which lists products and companies specialising in supply of raw and value added lemon myrtle products. Contact rus@anfil.org.au for details.

Recipes: Find some fantastic recipes on the ANFIL website.
Essential oil profiles: Lemon myrtle essential oils (w/w) flavour components: 

60 samples: Australian Standard 4941-2001

Yield: 2.25% STDEV 0.6 Range %

Neral: 39.21% STDEV 0.46 32.0+

Geranial: 50.52% STDEV 1.33 44.0+

cis-isocitral 2.06% STDEV 0.17 trace – 2.7

trans-isocitral 2.8% STDEV 0.23 trace – 4.3

CAS number 84775-80-4

EINECS number 283-909-7


Functionality: Lemon myrtle shows remarkable functionality as an antimicrobial and antifungal product, showing effectiveness against a hospital isolate of methicillin resistant Staphylococcus aureus (MRSA) (1).
Lemon myrtle shows a broad-spectrum activity against food borne human pathogens, common food spoilage bacteria and common food spoilage yeasts and moulds as well as high anti oxidant activity (2,3,6,7). 

As well as having potential in natural food preservation and as a natural surface cleaning agent, it is currently investigated in the biological control of post harvest diseases in fruits and vegetables (4,5).
Lemon myrtle was found to have higher lutein content (6.56 mg/100g DW) than avocado (0.6-1.05mg/100g DW), which is considered to be a primary source of carotenoid important for eye health.

It has demonstrated superior antioxidant activity in the oxygen radical absorbance capacity (ORAC) test: (3359.87mol TEq/g DW) with the hydrophilic fraction contributing 56.2 % and the lipophilic fraction 45.8%, due to the high citral content and Vitamin E (21.2 mg/100g DW).
A FRAP assay of the same product (1225.3+/-72.2 mol Fe +2/g DW) confirmed high anti oxidant activity.
Lemon myrtle is exceptionally rich in Ca and contains 71mg/100g DW Folate (8).
(1) Wilkinson, J.M., Cavanagh, H.M>A., Antibacterial activity of essential oils from Australian native plants, Phytotherapy Research, Volume 19, issue7, pp.643-646.
(2) Huynh, T.V., 2008, Encapsulation of lemon myrtle oil and its biological functionalities, Institute School of Land, Crop and Food Sciences, University of Queensland, MPhil Thesis.
(3) Zhao, Jian: http://www.rirdc.gov.au/reports/NPP/07-030.pdf
(4) Lazar Elena: http://www.dpi.nsw.gov.au/research/updates/issues/november-2006/essential-oils-help-control-postharvest-disease
(5) http://www.aciar.gov.au/project/AGB/2002/086
(6) Dupont, S., Caffin, N., Bhandari, B., and Dykes, GA. (2006) In vitro antibacterial activity of Australian native herb extracts against food-related bacteria. Food Control, 17 11: 929-932
(7) Huynh, T., Caffin, N.A., Dykes, G.A and Bhandari, B.R. (2008) Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology. Drying Technology, 26 3: 357-368
(8) Konczak, I., Zabaras, D., Dunstan, M., Aguas, P., Roulfe, R., Pavan, A., (2009) Health Benefits of Australian Native Foods, RIRDC Pub. No. 09/133.

Taken from www.anfil.org.au