Yes, Common Myrtle Berries Are Edible
The common myrtle (Myrtus communis) is an evergreen shrub native to the Mediterranean basin, and its dark purple or blue-black berries are indeed edible. While they have been consumed for millennia, often with specific preparation methods, their culinary use is quite different from that of more familiar sweet berries. The berries are primarily used as a strong flavoring agent rather than being eaten out of hand like a blueberry. They have a complex and intense taste profile that is not to everyone's liking when raw, which is why they are so often cooked or processed into things like liqueurs and sauces.
The Importance of Correct Identification
It is absolutely critical to correctly identify the plant before consuming any berries. Several other species are commonly referred to as "myrtle" but are not related to the edible common myrtle, Myrtus communis. These include crepe myrtle, lemon myrtle, and wax myrtle. Always consult a reliable plant identification guide or expert when foraging to ensure you are consuming the correct species.
What Do Myrtle Berries Taste Like?
The flavor of common myrtle berries is highly distinctive and complex. When eaten raw, the taste is often described as astringent, herbal, and peppery, with bitter undertones. The raw berries also contain many small seeds and can have a slightly pasty texture. However, the flavor transforms when cooked, becoming richer, tangier, and more savory. Notes of juniper, rosemary, cinnamon, and clove have been detected, highlighting the berry's versatility as a spice.
Culinary Uses and Preparation
Myrtle berries have a rich history in Mediterranean cooking and beverage production. Their potent flavor means a little goes a long way. Here are some of the most popular uses:
- Mirto Liqueur: Perhaps the most famous use, the traditional Sardinian liqueur Mirto is made by macerating the berries in a water-ethanol solvent, along with honey and sugar.
- Savory Dishes: The berries pair well with strong meats like lamb and pork. In some cultures, branches and leaves are used to smoke meat or stuff poultry, imparting a delicate aroma.
- Dried Spice: The berries can be dried and used whole in a peppermill, offering a spice similar to peppercorns but with an herbal twist.
- Jams and Sauces: Cooking the berries mellows their intense flavor. They can be cooked down into jams, jellies, or sauces to serve alongside meats or desserts.
- Baked Goods: The berries can be incorporated into fillings for desserts and baked goods.
- Infusions: Myrtle berries can be infused into clear spirits like vodka to create a uniquely flavored cocktail base.
Important Safety Considerations
While common myrtle berries are safe to eat, there are important safety measures to keep in mind, especially regarding preparation and consumption by certain groups.
- Myrtle Leaf Oil is Toxic: It's crucial to understand that while the berries are edible, undiluted myrtle leaf oil is toxic and should never be ingested. It can cause serious respiratory problems.
- Moderation is Key: As with many wild edibles, consumption should be in moderation. The intense flavor and potential for gastrointestinal upset from consuming large quantities should be noted.
- Avoid During Pregnancy/Breastfeeding: WebMD notes that myrtle is likely unsafe when taken by mouth while pregnant or breastfeeding, so it should be avoided by these individuals.
- Proper Preparation: If eating raw, be aware of the numerous small seeds. For many applications, blending or cooking the berries is preferable to manage the texture and mellow the flavor.
Common Myrtle Berries vs. Other Edible Berries
To better understand the unique characteristics of the common myrtle berry, here is a comparison with two other well-known berries:
| Feature | Common Myrtle Berry | Blueberry | Juniper Berry |
|---|---|---|---|
| Scientific Name | Myrtus communis | Vaccinium species | Juniperus species |
| Flavor | Herbal, peppery, astringent; savory and tangy when cooked | Sweet, mildly acidic | Piney, resinous, citrusy |
| Texture | Soft, juicy flesh with many small, edible seeds | Soft, juicy flesh with small, almost unnoticeable seeds | Woody, hard seeds |
| Primary Use | Flavoring for liqueurs, savory dishes, and baked goods | Eaten raw, baked into desserts, used in jams | Flavoring for gin and some savory recipes |
| Consumption | Best cooked or processed; eaten raw in moderation | Very palatable raw; a classic snack | Used sparingly as a spice; not typically eaten raw |
| Safety Note | Berries are edible, but undiluted leaf oil is toxic | Generally safe, a common fruit | Only berries from Juniperus communis are safe; many other species are poisonous |
Health Benefits of Common Myrtle Berries
Beyond their culinary applications, myrtle berries are packed with beneficial compounds that have been used in traditional medicine for centuries.
- Rich in Antioxidants: The berries are a source of anthocyanins, which are potent antioxidants that help protect the body's cells from oxidative stress.
- Packed with Nutrients: Myrtle berries provide a source of essential nutrients, including calcium, magnesium, potassium, and iron.
- Anti-inflammatory Properties: The berries possess anti-inflammatory properties, with historical uses in soothing ulcers and other inflammatory conditions.
For more in-depth information on the phytochemical and medicinal properties of myrtle berries, refer to this comprehensive review on the National Institutes of Health website.
Conclusion
In conclusion, myrtle berries from the Myrtus communis plant are completely edible, offering a uniquely complex and potent flavor. While their intense taste and seediness make them less desirable for raw consumption compared to sweeter berries, they are a culinary treasure when cooked or processed into liqueurs, sauces, and spices. Proper identification is paramount to avoid confusion with toxic plants. When used appropriately, myrtle berries can introduce a rich, herbal, and peppery dimension to a wide range of dishes and beverages.
