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.
- Table of Contents
- Alphabetical Index (index by names)
- Botanical Index (index by plant families)
- Geographical Index (index by country of origin)
- Morphological Index (index by plant part)
- Spice Mixture Index
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