Lemon myrtle (Backhousia citriodora) is the glossy, leathery leaf of an Australian rainforest tree of the myrtle family, carrying one of the most intense lemon aromas of any plant — cleaner and stronger than lemongrass, lemon balm or even the lemon itself. Its essential oil is extraordinarily rich in citral, so a little goes a long way: the leaf is used fresh, dried or ground to scent teas, syrups, baked goods, seafood, dressings and the wider "bush tucker" cooking of Australia, where it has become the best known of the native culinary herbs.