Red Myrtle (Myrtus communis var. tarentina) is a perennial shrub belonging to the Myrtaceae family, primarily found in Mediterranean regions, particularly in Sardinia and Corsica. Known for its aromatic fruits and its use in producing the famous myrtle liqueur, Red Myrtle is a symbol of the Mediterranean scrub, appreciated both for its culinary properties and its ornamental and cultural value.
Myrtle has an ancient and fascinating history, having been revered as a sacred plant in Mediterranean civilizations. In ancient Greece and Rome, it was a symbol of love and beauty, associated with the goddesses Aphrodite and Venus. In Sardinia, the tradition of harvesting myrtle berries and producing liqueur has deep roots and represents a distinctive cultural element. Red Myrtle, in particular, is a variety that produces dark red berries, rich in essential oils and tannins, giving the liqueur an intense and aromatic flavor.
Myrtus communis var. tarentina is an evergreen shrub that can reach a height of 2-3 meters. Its leaves are small, lance-shaped, and glossy green, releasing a characteristic fragrance when crushed. In summer, Red Myrtle produces fragrant, ornamental white or slightly pink flowers that attract bees and other pollinators. The fruits, which ripen in autumn, are oval-shaped dark red or black berries, rich in juice with an aromatic and slightly astringent flavor.
Sowing: Propagate through seeds or semi-hardwood cuttings. For seeds, soak them in warm water for 24 hours before sowing in spring. Plant seeds 1 cm (1/2 inch) deep in well-draining soil. For cuttings, plant in late summer or early autumn. Space plants 1–1.5 meters (3–5 feet) apart to accommodate their spreading habit.
Soil: Prefers well-draining, sandy or loamy soil with a neutral to slightly acidic pH. Myrtle is tolerant of poorer soils but thrives with the addition of organic matter.
Watering: Requires moderate watering during the first year of establishment. Once mature, it is drought-tolerant but benefits from occasional deep watering during prolonged dry spells.
Care: Myrtle grows best in full sun but can tolerate partial shade. Prune lightly in late winter or early spring to shape the plant and encourage dense growth. Protect young plants from frost in colder climates.
Harvesting: Leaves can be harvested year-round for culinary or medicinal use. Berries ripen in late autumn and can be picked when fully red and firm. Use fresh or dry for making traditional liqueurs, sauces, or herbal remedies. Regular harvesting encourages new growth and maintains the plant’s vigor.
Red Myrtle is widely used in cooking and liqueur production. The berries are the main ingredient in the famous myrtle liqueur, traditionally produced in Sardinia and Corsica, where they are macerated in alcohol and sugar to extract intense and aromatic flavors. This liqueur, often served as a digestive, is known for its unique taste, combining sweet, herbal, and spicy notes. Besides liqueur, myrtle berries can be used to make jams, sauces for roasted meats and game, or as a spice to flavor traditional dishes.
Myrtle leaves are used in cooking to flavor roasts, fish, and meat dishes, imparting an aromatic and slightly resinous flavor. They are often used in combination with other Mediterranean herbs to create bouquet garni, or can be dried and used as a spice.
In herbal medicine, Red Myrtle is valued for its astringent, anti-inflammatory, and antiseptic properties. It is traditionally used to treat respiratory problems, such as coughs and bronchitis, and to soothe skin irritations. The essential oil extracted from the leaves and berries is used in aromatherapy for its purifying and relaxing properties, and can also be found in cosmetic products to tone and revitalize the skin.
