Lemon myrtle

Lemon myrtle, also known as cedrón or lemongrass verbena in various regions of Latin America, is an aromatic plant highly valued in cooking for its fresh, citrus fragrance reminiscent of lemon. It is a shrub with long, soft leaves that are used both fresh and dried to flavor infusions, desserts, sauces, and beverages.

Native to the subtropical regions of South America, especially countries like Argentina, Chile, and Peru, lemon myrtle has been traditionally used not only in gastronomy but also in natural medicine due to its multiple benefits.

Among its properties, it stands out for its ability to improve digestion, relieve stress, and contribute to relaxation thanks to its aroma and natural compounds. Furthermore, it possesses antioxidant properties and is low in calories, making it an ideal ingredient for preparing teas and healthy recipes.

In cooking, lemon myrtle adds a refreshing touch, ideal for combining with meats, fish, salads, and desserts, as well as for flavoring both hot and cold beverages. Its use is common in recipes that seek a mild citrus flavor without the intense acidity of fresh lemon.