Myrtle, a plant native to the Mediterranean, is cultivated primarily in Europe and is most commonly found in recipes from European cultures. It lends a slight bitterness and a citrus note to dishes and is perfect when paired with bacon or veal. In the past, it was used commonly as a wrapping or stuffing for clay-baked or pit-roasted meats and it imparts an interesting flavour. Like many other aromatic leaves (bay, eucalyptus, allspice leaves, rosemary or thyme), myrtle branches (or even dried myrtle leaves) thrown on the hot coals of a barbecue impart a very interesting flavour to barbecued meats. Myrtle leaves also make an useful addition to the wood used in smokers.
