Q&A with Glenys Woollard - Food

COULD YOU EXPLAIN THE CULINARY USES OF MYRTLE?

The evergreen shrub Myrtus communis is a popular ornamental in New Zealand gardens but in the Mediterranean the flowers and berries are dried and ground to make a spice for flavouring game. The leaves contain an essential oil known as eau d'anges (angel's water) which is distilled for use in perfumes. They are quite astringent, but can be used like bay leaves in casseroles and other dishes or on the barbecue when cooking meat - remove leaves before serving.

DO YOU HAVE A RECIPE FOR TAMARILLO JAM?

Put 500g skinned (dip in boiling water) and sliced tamarillos into a large pot or pan. Squeeze in the juice of a lemon, adding the lemon halves and any pips tied in a piece of muslin. Add 3/4 cup water then cover and cook for about 20 minutes or until tender. Remove the lemon halves and pips, add two cups of sugar and stir until dissolved. Bring to the boil and cook uncovered until you get a good setting test.

If you have a food question email Glenys at glenyswoollard@clear.net.nz