The myrtle flower is the delicate bloom of the Myrtus genus, an evergreen shrub or small tree historically rooted in the Mediterranean region. The species Myrtus communis is commonly called Common Myrtle or True Myrtle. This plant has deep historical and culinary significance that extends far beyond its appearance.
Botanical Identity and Physical Description
The plant that produces the myrtle flower is a dense, evergreen shrub or small tree that typically reaches heights of 5 to 15 feet. Its leaves are a glossy, dark green color, small, and ovate to lanceolate in shape, growing in opposite pairs along the stem. These leaves are highly aromatic because they contain numerous translucent oil glands, releasing a distinct fragrance when they are crushed.
The myrtle flower is small, usually about three-quarters of an inch across, and appears in late spring or summer. Each solitary, star-like bloom typically features five white or sometimes pink-tinged petals with a radial symmetry. The most distinguishing feature is the abundance of long, prominent stamens with yellow tips that protrude from the center, giving the flower a fluffy or vaporous appearance. Following the bloom, the plant develops small, round berries that are usually a purplish-black or blue-black color when ripe in the late fall or early winter.
Historical Significance and Cultural Role
The myrtle plant holds a significant place in classical antiquity, particularly throughout the native Mediterranean region. In Greek mythology, it was associated with Aphrodite, the goddess of love, beauty, and pleasure. Roman tradition dedicated the myrtle to Venus, the equivalent goddess, after she hid behind a myrtle bush upon emerging from the sea.
This mythological link established myrtle as an ancient symbol of love, fidelity, and purity, leading to its widespread use in ceremonies. It was often woven into crowns of honor for poets and athletes, and sprigs were traditionally included in bridal wreaths and bouquets, a custom that Queen Victoria popularized in the 19th century. Myrtle also has a religious role, known as Hadassah in Judaism, where it is one of the four species used during the Festival of Sukkot. Its evergreen nature and fragrance represent life and resilience across various traditions.
Clarifying True Myrtle Species
Understanding true myrtle requires distinguishing the genus Myrtus from the many unrelated plants that share the common name “myrtle.” True Myrtle refers specifically to the genus Myrtus, which contains only a few accepted species, most notably Myrtus communis. This plant belongs to the Myrtaceae family, a large group that includes eucalyptus and allspice.
Many popular garden plants are commonly misidentified or confused with true myrtle. For instance, Crepe Myrtle (Lagerstroemia species) is a completely different plant belonging to the Lythraceae family, and Wax Myrtle (Myrica species) is in the Myricaceae family. These other plants may share some superficial characteristics or a similar aromatic quality, but they are botanically distinct.
Culinary and Aromatic Applications
Beyond its ornamental and symbolic value, the myrtle plant is utilized in modern culinary and aromatic industries. The leaves and berries are the primary components harvested for their distinctive flavor profile. The leaves are used as a flavoring agent in Mediterranean cooking, similar to bay leaves, sometimes described as having a taste similar to allspice with a hint of menthol.
The dried blue-black berries are a popular spice, used as a substitute for ground pepper or juniper berries to season meats, particularly in Sardinia and Corsica. The most famous application is in the creation of Mirto, an aromatic liqueur produced by macerating the berries or sometimes the leaves in alcohol. The essential oil extracted from the leaves and branches is highly valued in aromatherapy and perfumery due to its balsamic and camphorous scent. This oil, sometimes called Myrtol, is used in cosmetic products and has historically been used in traditional remedies for respiratory and skin ailments due to its antiseptic properties.