My Distilling Experience With One Of Australia's Favourite Essential Oils – Lemon Myrtle By Greg Trevena
- Aromatika Magazine
- Jan 3
- 2 min read
Pg. 132-136 - 4-minute read
Lemon Myrtle is a native Australian rainforest tree with a powerful, sweet lemon aroma and a long history of traditional use by Indigenous peoples. I first encountered its scent in the early 1990s and found it more vibrant and attractive than any other lemon-scented oil. Its limited natural range along Australia’s east coast and its reintroduction to modern food and cosmetic industries have made it both unique and highly valued.
After years of working with Lemon Myrtle oil, I established my own plantation near Byron Bay in 2014, now growing thousands of trees alongside other Australian natives. I chose to propagate specific varieties rather than grow from seed, selecting cultivars with superior aroma, strong oil yield, vigorous growth, and ease of harvest. Careful harvesting, timing, and steam distillation help maintain consistent quality, while composting spent leaves supports a sustainable, closed-loop system.
Post-distillation, every batch is filtered, laboratory tested, and organoleptically assessed before release. I value Lemon Myrtle essential oil for its uplifting, antimicrobial, and versatile qualities, suitable for aromatherapy, cosmetics, food use, and household applications when properly diluted. Its growing popularity reassures me that Lemon Myrtle has a strong future, and I intend to continue cultivating and distilling it for many years ahead.
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