⚠️ Disclaimer
At Greenstead, we always recommend sourcing native edible plants from reputable nurseries that specialise in indigenous species. Many native plants have toxic lookalikes or require special preparation to be safely consumed. We do not encourage foraging or using wild plants unless you have expert guidance. When in doubt, grow it yourself—ethically, responsibly, and with care.
There’s a particular kind of magic that happens when a plant offers not only beauty, but scent, flavour, and resilience. In our Greenstead gardens nestled in Central Gippsland, that magic arrives with the myrtles—four distinct native plants that flourish quietly and generously, infusing our lives with fragrance and joy. Lemon myrtle, cinnamon myrtle, curry myrtle, and aniseed myrtle grow side by side here, each offering something slightly different, yet equally captivating.
Lemon myrtle greets you first—sharp, zesty, and filled with brightness. Brushing past its leaves releases a clean, lemony burst that seems to awaken both garden and gardener. In the kitchen, its uses are endless: steeped into calming teas, folded into baked treats, or infused into oils for drizzling over just-picked greens.
Cinnamon myrtle, on the other hand, is soft and warming. Its leaves carry the essence of spice, but without harshness—like the memory of mulled cider or the comfort of a stewed apple. In cooler months, we dry the leaves slowly and stir them into creamy oats or herbal blends that taste like quiet evenings by the fire.
Curry myrtle offers something more grounded. Its aroma is subtler, evoking bay leaf, eucalyptus, and a touch of savoury bushland herb. It’s a quiet achiever in the kitchen—used in broths, roasts, and rubs to lend a base of native warmth to everyday meals.
And then there’s aniseed myrtle—playful and unexpected. Sweet notes of liquorice and mint come alive when its leaves are crushed. Iced teas, fruit cakes, and creamy desserts take on a refreshing twist when paired with this bushland beauty.
All four of these myrtles thrive in well-drained soil with plenty of sunshine and regular picking. They grow happily in large pots or garden beds, bouncing back after every light prune with a fresh flush of fragrant new leaves. Their presence in the garden is not only practical—it’s deeply grounding. They draw in pollinators, scent the breeze, and add a layer of sensory richness to your everyday rhythm.
Here on the Greenstead, they’re part of our seasonal rituals. Leaves steeped for tea in the golden hour. Scented hands after a morning harvest. Biscuits dotted with native flavour for guests staying at Banjo’s Cabin or Gumnut Cottage. They remind us that self-reliance doesn’t have to be hard—and that beauty, flavour, and simplicity often grow together.
