Cinnamon Myrtle

~ Backhousia myrtifolia ~

MYRTACEAE

The Cinnamon Myrtle is another delight to keep in your culinary toolbox and backyard. It’s the lesser-known genus friend of Lemon Myrtle (B. citriodora) with a similarly long list of benefits and uses. It will bring you flavour, scent and antibacterial and antifungal properties as well as being an insect repellent. This super versatile blossom and its beautiful big leaves have an intense cinnamon-spice flavour that holds true through cooked dishes, preserves, vinegars and oils.

WHERE TO LOOK

Cinnamon Myrtle is widespread from coast to ranges, usually in warmer rainforest settings and along watercourses through Queensland and New South Wales. It can also be found in Wallum country, which is an ecosystem from South-East Queensland to northern New South Wales that consists of rich floral diversity on infertile sandy soils. These sandy heaths can be a treasure trove of biodiversity and quite wondrous places to observe; unfortunately, though, they are under threat from coastal developments and land clearing for pine plantations. Given its broad range of environments, the Cinnamon Myrtle can be found in the company of Coastal Banksias, Paperbarks and Lilly Pillies.

Locations → Queensland: Bicentennial Trails and Banksia Beach on Bribie Island, Tamborine Mountain and K’gari (Fraser Island); NSW: Dorrigo National Park, Bugong National Park and Royal National Park.

FEATURES

When in bloom, the Cinnamon Myrtle is covered with clumps of ivory-white blossoms with stamens starbursting out from the five-petalled flowers. It’s an evergreen shrub or tree growing around 4m high but it can reach much greater heights. It features glossy, dense, dark-green leaves that are ovate to elliptic in shape and can be pinkish to copper-coloured in their youth. The oil glands that produce the distinctive aroma are visible as fine white dots on the leaves. Crush the leaves to release the perfume, that classic Myrtle family trait. Its fruit is a nut-like capsule that contains several small seeds.

FLOWERING SEASON

Spring and summer → These plants tend to bloom between late spring and summer.

TRADITIONAL USES

This plant’s oils produce an aroma similar to cinnamon and as such is used as a spice in food preparation. Due to its antibacterial and antifungal properties, it’s also traditionally used in medicine for the treatment of microbial infections.

PLANTING

Cuttings are easily propagated by taking tip-cuttings and planting out around March. Seeds do well with an overnight soaking. It prefers to be sown through warmer weather and germinates between 21 and 60 days. Plant in rich, well-draining soil in sun or part shade with a good mulch and watering. To harvest, pick young soft leaves and flowers.