An ideal substitute for fresh lemon grass when used sparingly in Asian dishes. One of the most useful of the Australian native herbs and spices, Lemon Myrtle has a delicious lemongrass-like flavour and aroma of lemon verbena. Use the whole leaves in dishes such as Asian curries and soups as a substitute for lemongrass. Whole leaves may be added early to a recipe and cooked for enough time for the flavour to infuse, like a bay leaf. Lemon Myrtle should be used sparingly, about 4 leaves to 500g of meat, carbohydrates or vegetables.