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desert-tropicals
Myrtle flower Used plant partAround the Medi terra nean, mostly the fresh or dried leaves are used; the dried berry fruits are also aromatic and have been tried as a substitute for black pepper.
Plant familyMyrtaceae (myrtle family)
Sensory qualityThe leaves exemanate an aromatic and re freshing smell some what reminis cent to myrrh or eucalypt; the taste is very inten sive, quite dis agree able and strongly bitter.
Main constituentsThe most important constituents of myrtle oil (up to 0.8% in the leaves) are myrtenol, myrtenol acetate, limonene (23%), linalool (20%), pinene (14%), cineol (11%), furthermore, p-cymene, geraniol, nerol and the phenylpropanoid, methyleugenol. There is considerable variability in the composition of oil from different locations.
OriginThe plant grows abundantly in the North Western to Eastern Mediterranean; its multiple occurrences in the Old Testament testifies its significance to West Asian peoples (see also pomegranate).
botanikus.de
EtymologyMyrtle has closely related names in most European and even some non-European languages; besides English myrtle, we have German Myrte, Estonian m 1/4rt, Spanish mirto, Scottisch Gaelic miortal, Modern Greek mirtia 1/4 , Russian myrt 1/4 , Armenian mrdeni and Farsi mourd . All these names relate to Old Greek myrtos 1/4 or myrsine 1/4 1/2
Besides the Greco-Latin mirto, Spanish has another term for myrtle, which is of Arabic origin: Array n is a medieval loan from Andalusian Arabic ar-raihan the myrtle; this term is still valid in modern Arabic, but in the Arabic-speaking countries of the Eastern Mediterranean and of Asia, it has changed its meaning to basil, while the denotation myrtle is conserved only in North African Arabic; cf also Maltese ri an myrtle. Raihan derives from the Arabic noun rih odour. See also caper for Arabic loanwords in Iberic languages.
Selected Linkschemikalienlexikon.de: Linalool Die Myrte (Jens Rathke)
Myrtle plants with flowers Myrtle is another example of a spice finding no wide appli cation because of its bitter ness (see zedoary), despite the pleasant odour. Its culinary im portance is limited to the region of origin: The fragrant macchia forests on the mountain slopes around the Mediterranean Sea.
Myrtle is a perfect firewood, transmitting a spicy, aromatic taste to any meat grilled thereover. Furthermore, meat or poultry may be wrapped with myrtle branches or the body cavities may be stuffed therewith; after broiling or roasting, the myrtle is to be removed. Foods flavoured with the smoke of myrtle are common in rural areas of Italy or Sardinia; rosemary may serve as a substitute. Interestingly, the same technique is also known in the Caribbean, where allspice leaves are employed for virtually the same purposes.
Dried myrtle leaves are readily available in most Western countries; any food broiled over charcoal may be flavoured simply by repeatedly sprinkling a handful of the leaves over the glowing coal. Rosemary, thyme and other robust herbs (even eucalypt) may also be tried.
Natural Medical uses of the plant:
Even today, myrtle occupies a prominent place among the medicinal plants of the country - Israel. Due to shortage of space, here only the most important medicinal uses: treatment of dermatitis in infants, hair loss, intestinal inflammation, healing bruises, and relieve constipation and asthma (asthma). Dry leaves - myrtle, and crush them into powder. Mix the powder with oil - olive, so you get a green paste. Spread the paste on Mfshaotihm sensitivity of infants, or on irritated skin in general. You can also use talcum powder, no oil - olive, for the same purposes. Ointment is very effective for strengthening the hair roots and prevent dropouts. Dip the fingertips cream and massage the scalp. Healing bruises and wounds assume a poultice on gauze and wear.
Myrtle tea: brew a cup of boiling water 2 heaping teaspoons bay leaves, dried or green. You can sweeten with a teaspoon full of honey. This tea is very effective in inflammatory bowel disease, constipation and to treat ulcers (ulcers). Asthma (asthma): Cook 100 g of green leaves in the water. With the rise of steam forming a tent a towel over your head and inhale the vapors into the respiratory tract.
