These myrtle leaf infusion and decoction are extremely fragrant, digestive, and indicated to strengthen the immune defenses, very useful in case of colds or bronchitis. Myrtle is anti-inflammatory, with its interesting properties for our health. So let’s try a nice myrtle herbal tea, infusion or decoction that comforts us in cold periods, a balsamic little treat.

Myrtle — today we talk about myrtle during the appointment with blogger friends of the monthly column herbs and flowers on the plate, to learn more about it and use it in our dishes.

Myrtle is a plant native to the Mediterranean basin. Here in Italy you can find it in Sardinia, where it grows wild along paths and country roads. It blooms with beautiful white flowers in May/June. Then in October/November the well-known berries ripen, used to prepare the famous myrtle liqueur.

You can find the leaves and berries in herbal shops if you are not fortunate enough to live in Sardinia or have them sent fresh from there.

“The laurel with its glossy leaves, the strawberry tree, the myrtle with black fruit, the fragrant juniper, the still-fresh patches of the peony rose, all the rarer plants of the Sardinian flora, covered the valley, surrounded the rocks, climbed up to the highest peaks.” The Ivy by Grazia Deledda

The origins of myrtle are ancient; it was already known to the Romans, because it brought prosperity, eternal love and glory. For this reason the beautiful white flowers were used at weddings.

The properties of myrtle are attributed to the presence of essential oil — found in both the leaves and the berries — and tannins, which are present in the leaves.

For this reason today I simply prepared both a myrtle infusion and a myrtle decoction with the leaves; you’ll notice the perfume the decoction releases in the kitchen and the balsamic taste that remains when you drink it.

I enjoyed seeing the difference in color and flavor between the two: the infusion is more delicate, the decoction more slightly bitter and balsamic.

If you’re interested in other herbal teas with berries or herbs, try also:

Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 10 Minutes
Cooking time: 5 Minutes
Portions: 2 cups
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter

6.88 Kcal

calories per serving

Info Close

Energy 6.88 (Kcal)
Carbohydrates 1.54 (g) of which sugars 0.92 (g)
Proteins 0.03 (g)
Fat 0.01 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 0.00 (g)
Sodium 4.80 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Myrtle Infusion and Decoction

2 tablespoons myrtle (leaves)
7 fl oz water
1 tablespoon rice malt (or erythritol for the decoction)

Tools

I find the infuser very handy and I always use it for my tea and infusions. I also like pouring infusions into transparent borosilicate glass cups to see the colors and any leaves or flowers. Once you try a borosilicate glass cup you understand the difference because they cost a bit more than simple glass: they are very light, durable, and remain crystal clear (mine still are even after 20 years).

1 tea infuser infuser
2 Cups borosilicate cups

Steps

Myrtle infusion with fresh or dried leaves for 2 people, herbal tea –
Pour 2 tablespoons of myrtle leaves into the teapot, add 7 fl oz (about 200 g) of boiling water and let infuse for 10 minutes, then serve. The infusion does not need sweetening because the balsamic flavor is very delicate.
Myrtle decoction with fresh or dried leaves for 2 people:
In a small pot add the myrtle leaves, pour in 7 fl oz (about 200 g) of cold water, cover and bring to a boil over very low heat, then let simmer for 5 minutes. Strain, leaving a few leaves for decoration, and serve with a drop of rice malt or another sweetener, as the decoction is rather bitter.