The Lemon Myrtle is a beautiful Australian shrub, whose leaves have been used by Indigenous Australians for a swag of purposes. They sucked on the leaves for moisture and a nutrient boost. They chewed on them or made them into a paste for their disease-fighting antimicrobial properties. They also burnt the leaves to release their insect-repelling properties. This Queen of lemon herbs is not only a powerful antioxidant and antiseptic but is also a vegan source of calcium, folate, Vitamin A and Vitamin E. Remarkably, it is the most concentrated source of plant citral in the world! It can be added to drinks and either sweet or savoury dishes for some extra zest. Use it sparingly though – it is flavour packed and a little goes a long way!