Lemon Myrtle is one of the most useful of the Australian native herbs and spices. It has a delicious lemongrass-like flavour and aroma of lemon verbena. Use in dishes such as stir-frys and Asian curries as a substitute for lemongrass. Whole leaves may be added early to dishes so they infuse, like a bay leaf. Lemon Myrtle must be used sparingly, we recommend about 4 leaves to 500g of meat, carbohydrates or vegetables.