Cinnamon Myrtle - Backhousia myrtifolia

Cinnamon Myrtle (aka. Carrol, Grey Myrtle, Ironwood, Neverbreak, Australian Lancewood) is a native hardwood that was popularised as a bushfood in the late 1980s. Its leaves give off a cinnamon fragrance when rubbed or crushed, much like the leaves of the curry plant and kaffir lime. This rainforest species is native to subtropical eastern Australia.

Cinnamon Myrtle leaves may be used in place of conventional cinnamon spice to flavour curries, stews, soups, roasts, ribs and sauces. In desserts, they add a warm, earthy flavour to pies, biscuits, sweets, pastries and slices. They may also be used fresh or dried, steeped in hot water, to make a herbal tea.

To harvest, select young, soft leaves and pluck them straight off the branch. The tiny cream-white flowers usually bloom in Summer, attracting birds and pollinating insects.

In the wild, Cinnamon myrtle can reach up to 7m, but expect heights of around 3m in a home garden. With its naturally dense foliage, it makes an excellent shade tree, but has also been known to work well as a screen or windbreak. It may be kept smaller with regular pruning.