Myrtle is an ancient, fragrant evergreen shrub native to the Mediterranean basin. This hardy plant is recognized for its dense, dark foliage and strong, appealing aroma, which has made it a valued natural resource for thousands of years. The true myrtle has long been cultivated, lending its aromatic properties to traditional uses ranging from personal fragrance to regional cuisine.
Botanical Identity and Characteristics
The true myrtle is scientifically known as Myrtus communis, belonging to the Myrtaceae family, which also includes eucalyptus and clove. This species is native to the Mediterranean region, thriving as a dense, woody shrub or small tree that typically reaches heights of 5 to 16 feet. Its small, pointed leaves are dark, glossy green and arranged oppositely on the stem. When crushed, the leaves release a distinct aroma due to numerous tiny glands containing volatile oils.
The plant produces showy, snow-white flowers during the early summer, featuring five petals and a prominent cluster of long, cream-colored stamens. These flowers are followed by small, edible berries that mature into a dark, purplish-black color. The volatile oil extracted from its leaves and twigs is chemically complex, containing monoterpenes like cineol, pinene, and myrtenyl acetate, which are responsible for the plant’s characteristic fresh, camphoraceous scent.
Common Misidentification: Addressing Other “Myrtles”
Confusion often arises because the common name “myrtle” is applied loosely to several botanically unrelated plants. The Crepe Myrtle, for example, is a widely planted ornamental tree belonging to the genus Lagerstroemia and the Lythraceae family. Unlike the true myrtle, the Crepe Myrtle is deciduous, shedding its leaves annually, and is cultivated for its spectacular, crinkled summer flowers.
Wax Myrtle is a North American native classified as Myrica cerifera or Morella cerifera, belonging to the Myricaceae family. This makes it biologically separate from Myrtus communis. The Wax Myrtle’s common name comes from the waxy coating on its berries, which historically were used to make candles. While its evergreen leaves are aromatic when crushed, this fragrance is distinct from the Mediterranean species.
The shared common name is typically due to a resemblance in foliage, growth habit, or the presence of an aromatic quality, not a true genetic relationship. Recognizing the precise scientific name is the only way to ensure correct identification of the species.
Traditional and Modern Applications
The utilization of true myrtle extends across fragrance, food, and traditional health practices, drawing on the aromatic compounds in its leaves and berries. The essential oil, obtained through steam distillation, is incorporated into perfumes, soaps, and cosmetic products for its fresh, clean scent. In aromatherapy, the oil is traditionally used in applications directed at respiratory function, such as addressing coughs and congestion.
The oil’s composition, which often includes 1,8-cineole, is thought to be responsible for its historical use in preparations for the skin and the respiratory system. Traditional texts and folk medicine across the Mediterranean detail the use of myrtle extracts for various conditions, including digestion. The leaves and fruits contain biomolecules that exhibit antimicrobial and astringent properties.
In culinary practice, the dried berries and sometimes the leaves of Myrtus communis are used as a spice, particularly for flavoring roasted meats in Mediterranean cooking. The berries are also the main ingredient in Mirto, a popular liqueur produced primarily on the islands of Sardinia and Corsica. Myrtle has also held a long-standing place in cultural traditions, viewed as a symbol of love, honor, and immortality in Greek and Roman antiquity. This symbolism carried through to modern traditions, with myrtle sprigs sometimes included in European wedding bouquets.