ABSTRACT
Anise myrtle is a rare Australian rainforest tree native to the subtropical Mid-North Coast of New South Wales, with a natural distribution in the wild restricted to the Nambucca and Bellinger valleys, near Coffs Harbour. Anise myrtle contains anethole and methyl-chavicol, which impart aniseed and licorice flavours, respectively. When crushed, the fresh leaves exude a lovely aniseed scent. It is considered a fine spice of Australia resembling the taste of the French Tarragon and has a soft, subtle, warm, sweet liquorice-like taste. The growth rate is highest in warmer subtropical climates, but leaf quality can vary with plant nutrition, irrigation regimes and climatic conditions. In commercial plantations, anise myrtle trees are typically maintained as a shrub by regular harvesting from the top and sides. It is important to retain some lower branches when pruning for plant health and to eliminate soil contamination on the product.
