Aniseed Myrtle Leaf (ground)
An Australian native, aniseed myrtle has a warm licorice-like taste and is an interesting alternative to aniseed and star anise.
The Aniseed Myrtle leaf (Backhousia anisata) has one of the highest known concentrations of anethole, the compound that gives its anise flavor and aroma.
The dried leaves are often used to flavor desserts, sweet sauces and preserves. It can also be used in savory sauces or marinades for meats.
Add some to salad dressings for a flavorsome change.
This herb blends well with seafood, fish, pasta and breads. Use it in place of star anise or cloves.
Aniseed Myrtle Marinated Feta
- 1/4 cup macadamia nut oill
- 2 tablespoons aniseed myrtle leaf
- 8 oz feta cheese - drained & cubed
Heat the oil til just warm. Add the myrtle & remove from heat. Let the oil cool. Place feta cubes in glass jar, pour oil over feta, seal & refrigerate. Leave untouched for a week so that feta can absorb the flavor.
Aniseed Myrtle Caramel
(Pictured - more temptation than recipe) A light caramel style, cooked to 145 degrees instead of the normal 185 degrees for the caramel, and then mixed with the aniseed myrtle leaf, which has been infused into cream. It’s then blended with 49 percent milk chocolate from Venezuela, and then dipped in dark chocolate and decorated with roasted aniseed on top. This is a style of caramel that is much lighter and consequently doesn't have too strong an aniseed character. It has more persistence of flavor than intensity.
Other Common Names: Anise Myrtle, Native Anise
Botanical Name: (Anetholea anisata)