Aniseed Myrtle is found in the sub-tropical rainforests of the Bellinger and Nambucca valleys in northern New South Wales, where it grows up to 45 metres high.
There is little known about the traditional aboriginal uses of Aniseed Myrtle, but we do know that during World War 2, it was used to create an energy boosting tonic.
- Aniseed Myrtle has antioxidant, antifungal and antimicrobial properties. It is also a good source of magnesium, lutein, folate, vitamin E, and vitamin C.
- Aniseed Myrtle has also been found to have very high quantities of the compound anethole. Trans-anethole rich herbs have been used traditionally to treat conditions such as anorexia and reflux and to help settle intestinal cramps, colic and flatulence.
Taste and Smell
Strong aniseed, liquorice scent and flavour. Aniseed Myrtle has been used to mask unpleasant odours.
Uses include teas, drinks (it can make a great post-meal digestive – as the French do – when combined with a spirit!), syrups, glazes, cakes, biscuits, dressings, sauces and ice creams.
You can get cooking or baking with Aniseed Myrtle today, by purchasing online here.