Myrtle leaves are used to flavour meats such as venison, hare, pork and pigeon and to make liqueurs. In Italy, myrtle leaves are used to wrap, cure and flavour new cheese. Myrtle berries can be used in a similar fashion to juniper berries, and when dried and crushed, as a replacement for pepper. Myrtle combines well with garlic, thyme, savory and fennel.
Available in 15g bags.