Myrtle (Myrtus communis) is a beautifully aromatic evergreen herb native to the Mediterranean region. With glossy green leaves, delicate white or pink flowers, and deep purple berries, it has been valued for centuries in both culinary and medicinal traditions.

In ancient times, myrtle was associated with love and beauty, often linked to the goddess Aphrodite. Romans used it in their rituals and baths, appreciating its fresh, clean scent and symbolic purity. Today, the herb continues to hold cultural significance in many southern European and Middle Eastern cuisines.

Myrtle leaves contain essential oils that lend a slightly sweet, floral flavour with hints of eucalyptus and spice. They can be used fresh or dried to infuse meats, particularly lamb and pork, or to flavour liqueurs such as the Sardinian mirto. The berries, once dried or crushed, offer a more intense and slightly peppery taste.

Medicinally, myrtle has been used in traditional remedies for its antibacterial and anti-inflammatory properties. Myrtle oil, derived from the leaves, is sometimes found in herbal cosmetics and aromatherapy for its soothing qualities.

Though not as commonly used as other herbs, myrtle’s distinctive flavour and historical charm make it a hidden gem in the herb world. Whether used in the kitchen or as a fragrant garnish, it brings a touch of the ancient Mediterranean to modern life.