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Uses of myrtle as aromatic plant are related to essential oil extraction from leaves (for perfume and food industry) and to liqueur production by cold infusion of fruit.
Dried berry fruits sometimes are used as a substitute for black pepper but they taste strongly bitter.
Myrtle is a perfect firewood, transmitting a spicy, aromatic taste to any meat grilled thereon.Furthermore, meat or poultry may be wrapped with myrtle branches or the body cavities maybe stuffed therewith; after broiling or roasting, the myrtle is to be removed. Foods flavoured with the smoke of myrtle are common in rural areas of Italy or Sardinia; rosemary may serve as a substitute. Interestingly, the same technique is also known in the Caribbean, where all spice leaves are employed for virtually the same purposes.
The Egyptians used myrtle to ease facial tics. The Romans used it for respiratory and urinary problems.
The flowers of the myrtle decorateted the bride (babylonian, jewish).
The wood was used for carving.
The plant was holy and addicted to Aphrodite.
From the berries is made a delicious liqueur.
Strongly aromatic "Eau d'Anges", used in perfumery is obtained from the flowers, leaves and bark, and indeed "myrtus" means perfume in Greek. The berries have medicinal properties and were widely used in ancient times to prevent hairloss, amongst other things, and myrtle oil is still used as an antiseptic, nasal decongestant and against sinus infections and colds. Fresh leaves or oil in bathwater are good for the skin and relaxing. An acid drink is made from fermented myrtle berries. The wood is durable, heavy and fine grained making it highly workable, it also makes excellent charcoal.