How to grow myrtle herb
Overview
Myrtus communis, or myrtle herb, is an evergreen aromatic shrub native to the Mediterranean region. It is grown for its fragrant leaves, edible berries, and ornamental white flowers, thriving in full sun with low water once established.
Varieties
- Myrtus communis 'Tarentina' — Compact, small-leaved variety ideal for hedging and pots in Australian gardens.
- Myrtus communis 'Variegata' — Cream-edged leaves for ornamental contrast; slower growing but drought-tolerant.
Soil Preparation
Myrtle herb prefers slightly alkaline to neutral soil (pH 6.5–7.5). Improve drainage with coarse sand or gravel if clay-heavy. Add lime if soil is very acidic. Avoid rich, wet soils; a free-draining mix is essential.
Growing Guide
Plant myrtle herb in full sun with well-drained soil, spacing 1–2 m apart. Dig a hole twice the root ball width, amend with compost, and water in well. Mulch lightly to retain moisture but avoid wetting the stem. Best planted in autumn or spring; avoid waterlogged sites.
Sowing
Sow seeds 3 mm deep in seed-raising mix, keep moist at 20–25°C; germination takes 2–4 weeks. Direct sow in spring after frost. Space 1–2 m apart. For faster results, take semi-hardwood cuttings in summer.
Care
Feed with a slow-release native fertiliser in early spring. Prune lightly after flowering to maintain shape and encourage bushiness. Remove dead or congested wood in late winter; thin centre for airflow.
Companion Planting
Myrtle herb pairs well with lavender, rosemary, and thyme for shared sun and drainage needs. Avoid planting near heavy feeders like corn or brassicas that compete for water. Keep away from eucalypts to reduce scale risk.
Common Pests & Risks
Scale insects and sooty mould are common on myrtle in humid conditions. Control scale with horticultural oil in early spring; prune affected branches. Avoid overhead watering to reduce mould. Monitor for aphids on new growth.
Harvesting
Harvest leaves year-round for fresh use; pick in morning for best aroma. Berries ripen in late summer to autumn, turning dark blue-black; pick when fully coloured and slightly soft. Use fresh or dry for culinary and medicinal purposes.
In the Kitchen
Leaves add a myrtle-berry flavour to stews and roasts; use sparingly. Berries are tart and can be dried or used in jams. Store leaves in oil or vinegar for longer use. Avoid confusion with toxic lookalikes.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and check soil. Brown leaf edges: salt burn or dry wind; mulch and shield from hot afternoon sun. Sooty mould: scale insect presence; treat scale first. Leaf drop: cold damage below -5°C; protect in frost. Slow growth: compacted soil; loosen with gypsum.