An Aussie native herb with a subtle sweet liquorice flavour which can be used wherever you require mild aniseed flavour and is an excellent tea infusion.
Recipe: Aniseed Myrtle Panacotta with Lime syrup
3 cups cream 1 cup milk 2/3 cup sugar 2 or 3 leave of Aniseed Myrtle 1 teaspoon vanilla 1 tablespoon gelatine(dissolved in 50ml of hot water)
6 finger limes 1 cup water ½ cup sugar
Comments: Served on plate with (optional) lily pillie and rosella compote, drizzle with the lime syrup
Traditionally used for weight loss, lactation and stomach complaints.