Lemon myrtle (B. citriodora) has dark green, highly aromatic, lemon-scented leaves resembling bay leaves, with a fragrance and flavor that combines lemon verbena, lemongrass, wild lime, and a hint of eucalyptus. It grows in the subtropical and tropical coastal rain forest areas of Queensland and northern New South Wales. The leaves are used fresh or dried and either whole or ground and have the ability to hold their flavor and aroma considerably longer than other lemon-flavored herbs.

Forest berry herb (Eucalyptus olida), also called strawberry gum or manna gum, which grows in northeast New South Wales, has a refreshing, berrylike flavor and an aroma that’s a mix of passion fruit and berry with a savory hint of caraway and cumin. The natural berry and fruit flavor of forest berry herb works well with most fruits and desserts.

Native mint (Prostanthera incise), or cut-leaf mint bush, is a shrubby bush that grows in northern New South Wales. Its leaves taste similar to peppermint with a trace of eucalyptus. Native mint is quite potent, so a little goes a very long way.

River mint (Mentha australis, hence its other name, Australian mint) is a creeping herb with pale green, serrated, pointed leaves and flowers at the leaf junctions. It’s found along waterways and in wetlands and moist forests in Australia. It has a wonderfully pungent fresh spearmint aroma and is used for mint tea.

Purchase and Avoid: Aniseed myrtle is available as whole dried leaves, essential oil, and a powder. Lemon myrtle leaf is sold whole or powdered; when stored well, the coarse, pale green powder maintains all the character of the green leaf. Forest berry herb is sold ground. Native mint is sold as a fine, free-flowing, dark green powder. River mint is rarely found for sale; it’s gathered from the wild or from gardens.

Serving Suggestions: Sprinkle aniseed myrtle on fish, chicken, or vegetables before or after cooking. Add lemon myrtle to fish, seafood, or vegetables. Sprinkle ground forest berry herb on fruit or green salads. Use native and river mint in mint sauce for lamb.

Food Affinities: Aniseed myrtle: Almond, apricot, bread, chocolate, feta cheese, peach, seafood, smoked meat. Lemon myrtle: Bread, candy, cheese, cookies, kiwi, mayonnaise, poultry, seafood, tea. Forest berry herb: Apricot, blueberry, cherry, guava, mango, papaya, peach, raspberry. Native and river mint: Bread, butter, butterscotch, lamb, lemon, mustard, pesto, vinegar.