Sunday Harvests: Myrtle

Not Just Your Mother’s Sister

Mediterranean myrtle is a beautiful shrub that grows well in our Sonoran Desert — in fact, if given the right conditions, it can grow into a small tree. Like many other “ornamental” plants (nepetella, prostrate rosemary, and calendula, for example), it has delicious culinary uses. Myrtle does require some irrigation, but not substantial amounts of water. A Tucson Botanical Gardens horticulturist will be present to discuss growing Myrtle and harvesting the berries.

In this workshop, food blogger David Scott Allen will use myrtle to make a variety of recipes, notably Mirto, a Sardinian liqueur that can be used for cocktails. We will share one of the simplest recipes with you. Other recipes include appetizers that use either myrtle leaves or berries to delight your guests.

David Scott Allen is the creator, writer, and photographer at Cocoa & Lavender, a weekly food blog that shares recipes and stories encouraging people to enjoy their time in the kitchen. David has also written a cookbook to benefit the Tucson Botanical Gardens (available in the gift shop), From Mrs. Porter’s Herb Garden.