Discovering Aniseed Myrtle: An Edible Australian Native
For those interested in native foods, a common question arises: can you eat aniseed myrtle? The answer is a resounding yes, but with an important distinction between the culinary leaves and the concentrated essential oil. Aniseed myrtle, or Syzygium anisatum, is a bush tucker plant native to the subtropical rainforests of eastern Australia. The edible leaves have been used by Indigenous Australians for generations for both medicinal and culinary purposes, valued for their distinctive flavour and health-promoting properties.
The leaves offer a strong, aromatic taste reminiscent of liquorice, anise, and a hint of eucalyptus, providing a unique flavor profile that differentiates it from common anise or star anise. It is most commonly found and used in its dried and ground form but can also be consumed as fresh leaves. Beyond its flavour, aniseed myrtle is a nutritional powerhouse, packed with beneficial compounds that support a healthy diet.
The Nutritional and Health Benefits
Incorporating aniseed myrtle into your diet is a simple way to boost your nutrient intake. The leaves are rich in active phytochemicals and have an impressive nutritional profile.
- High in Antioxidants: Aniseed myrtle possesses a high level of antioxidant activity, which helps combat oxidative stress and protects cells from damage. Research has even indicated that it has antioxidant levels greater than blueberries.
- Rich in Vitamins and Minerals: It is a good source of essential micronutrients, including vitamin C, vitamin E, folate, and magnesium.
- Digestive Aid: Traditionally, it was used to help with stomach complaints, including indigestion, cramps, and bloating. The leaves contain anethole, a compound known for its carminative properties that aid digestion.
- Antimicrobial Properties: The herb demonstrates both antifungal and antibacterial properties, which can be beneficial for overall health.
- Stress Relief: The calming effect of the aroma is thought to help reduce anxiety and promote relaxation, making it a soothing addition to herbal teas.
Culinary Applications
The versatility of aniseed myrtle is a key aspect of its appeal. Its unique flavour makes it suitable for a wide range of dishes, both sweet and savoury. When using the ground leaf, a little goes a long way due to its concentrated flavour. For fresh leaves, they can be crushed or bruised to release their aroma before use.
Here are some popular culinary uses for aniseed myrtle:
- Teas and Infusions: The dried leaves can be brewed into a refreshing herbal tea, often sweetened with honey.
- Baked Goods: Incorporate the ground leaves into biscuits, cakes, and bread dough for a distinctive aniseed flavour.
- Sauces and Dressings: Add it to dressings, glazes, and marinades for fish, chicken, or pork.
- Desserts: Use in custards, ice cream, and syrups to enhance sweetness and add complexity.
- Savoury Dishes: It complements seafood, white meats, and root vegetables beautifully. Try it in a rub for roasted meats or stirred into sauces.
Aniseed Myrtle vs. Traditional Anise and Star Anise
While they share a similar flavour profile due to the compound anethole, aniseed myrtle, anise (from Pimpinella anisum), and star anise (from Illicium verum) have distinct differences.
| Feature | Aniseed Myrtle (Syzygium anisatum) | Anise (Pimpinella anisum) | Star Anise (Illicium verum) |
|---|---|---|---|
| Origin | Subtropical rainforests of eastern Australia | Mediterranean region | Southeast Asia |
| Plant Part | Edible leaves, used fresh or dried | Small, dried seeds | Dried, star-shaped fruit |
| Flavor | Milder and more complex, with hints of licorice, cinnamon, and eucalyptus | Sweet and mild licorice | Strong, pungent, and spicy licorice |
| Primary Use | Versatile in both sweet and savoury dishes | Primarily in baking, sweets, and beverages | Asian cuisine, spice blends, and medicinal uses |
Important Safety Considerations
While the leaves of the aniseed myrtle plant are safe for consumption, it is crucial to understand the difference between the culinary herb and the essential oil. Aniseed myrtle essential oil is highly concentrated and may contain compounds that could be harmful in high doses, especially for certain individuals. Concerns have been raised regarding the potential effects of compounds like estragole in concentrated oil, though normal culinary use of the herb is generally considered safe. As with any new food, it's wise to start with small quantities and consult with a healthcare practitioner if you have any pre-existing health conditions or are pregnant. A scientific review on the safety of anise myrtle oils discusses the toxicity levels in more detail, indicating that the amounts found in the dried herb are unlikely to pose a threat..
Conclusion
Aniseed myrtle is a valuable and delicious addition to any nutritional diet, and its leaves are perfectly safe to eat when used in culinary applications. This native Australian herb offers a unique, complex flavour profile and significant health benefits, including high antioxidant activity and digestive support. By understanding the distinction between the edible leaves and the concentrated essential oil, you can confidently explore its culinary versatility in everything from herbal teas and baked goods to savoury sauces and marinades. Its use not only enriches your food but also provides a link to Australia's rich native food history.
How to Begin Incorporating Aniseed Myrtle
To start enjoying aniseed myrtle, consider purchasing the dried and ground form from a reputable Australian superfood or bushfoods supplier. Try adding it to a simple herbal tea, or for something more adventurous, sprinkle a little over grilled fish or into a salad dressing to experience its refreshing, aromatic qualities.
