Myrtus communis, commonly known as myrtle, is an evergreen shrub of the Myrtaceae family, typical of Mediterranean scrub in coastal and hilly areas. It usually reaches 1–3 metres in height and forms dense, compact bushes with numerous woody branches. The small, opposite, lanceolate leaves are leathery, glossy on the upper surface and rich in oil glands visible against the light, responsible for the characteristic balsamic–resinous scent. Flowers are white to pale pink, solitary or in small axillary clusters, with numerous showy stamens. The fruits are spherical berries, typically blue–black (or whitish/yellowish in some varieties), used in traditional liqueurs, culinary preparations and as a source of bioactive compounds of interest in food, herbal and cosmetic applications.
Common name: myrtle
Scientific name: Myrtus communis
Family: Myrtaceae
Genus: Myrtus
Origin: Mediterranean area (Southern Europe, North Africa, Asia Minor)
Growth habit: evergreen, aromatic shrub, dense and well-branched, usually 1–3 m tall
Cultivation and growing conditions
Climate
A typical Mediterranean species: prefers mild climates, with mild winters and hot, dry summers.
Tolerates short, light frosts (around –5 °C) but can be damaged by more intense or prolonged cold.
In colder regions it is better grown in a sheltered position or in large containers that can be protected in winter.
Exposure
Likes sunny positions or light partial shade.
In full sun it develops a compact crown and good flowering, with higher production of aromatic leaves.
In deep shade it tends to flower poorly and grow weakly.
Soil
Adapts to many soil types, but prefers well-drained, moderately fertile soils, from slightly acidic to neutral.
Tolerates poor, stony and calcareous soils typical of Mediterranean coasts, provided there is no waterlogging.
In pots, a good universal potting mix with added sand or pumice is recommended to improve drainage.
Irrigation
Once well established it is fairly drought tolerant.
During the first years after planting and in very hot summers, regular watering is useful, allowing the soil to dry slightly between waterings.
Avoid prolonged waterlogging, which can cause root rot.
Temperature
Optimal growth between 18 and 28 °C.
Not suitable for very harsh climates; in cold winters it is helpful to mulch the base and, if grown in pots, move it to a protected place.
Cold, dry winds can damage leaves and young shoots.
Fertilization
Moderate nutrient requirements.
In spring, apply mature organic fertilizer (compost, well-rotted manure) or a slow-release granular fertilizer for evergreen shrubs.
Heavy feeding is not necessary: excess nitrogen encourages soft growth that is more sensitive to cold and pests.
Cultivation care
Can be left in its natural form or pruned to create hedges and borders.
Major pruning is done after flowering or at the end of winter, shortening untidy branches and maintaining the desired shape.
Generally not very prone to pests; under stress it may be attacked by scale insects or aphids, which should be controlled promptly.
In very compact soils, shallow cultivation and periodic addition of organic matter are useful.
Harvest
Leaves can be harvested all year round, preferably from current-year shoots that are not too woody; they are used fresh or dried as a flavouring.
Flowers, white and fragrant, appear in late spring–early summer and can be harvested for ornamental or aromatic use.
Berries, blue–violet in colour, ripen in autumn–early winter and are picked when fully coloured for culinary use (liqueurs, flavourings) or for ornament.
Propagation
By semi-woody cuttings: the most common method; in summer or late summer, take cuttings from current-year shoots and root them in a light substrate (peat and sand) kept moist and in a sheltered place.
By seed: possible but slower; sow in spring after a light stratification, and be aware that young plants take several years to reach a good size.
By layering: less common but feasible, bending a flexible branch to the ground and burying part of it until roots form.
Indicative nutritional values per 100 g (fresh berries)
(Indicative values; in practice, myrtle berries are consumed in much smaller amounts.)
Energy: ~60–80 kcal
Water: ~70–80 g
Total carbohydrates: ~15–18 g
sugars: ~10–14 g
Total dietary fibre: ~5–8 g
Protein: ~1.5–3 g
Total fat: ~1–3 g
SFA (saturated fatty acids): minor fraction
MUFA (monounsaturated fatty acids): moderate (mainly oleic acid)
PUFA (polyunsaturated fatty acids): relevant share (mainly linoleic acid, n-6)
TFA (natural trans fatty acids): negligible
Vitamins: vitamin C, carotenoids (provitamin A), small amounts of B-group vitamins
Minerals: potassium, calcium, magnesium, iron, manganese
Other: organic acids (malic, citric, tartaric), tannins, anthocyanins (especially in dark berries)
Key constituents
Essential oil (leaves and berries, chemotype-dependent)
α-pinene
1,8-cineole (eucalyptol)
limonene
linalool
α-terpineol
myrtenyl acetate and other terpene esters
Phenolic compounds
gallic, caffeic, chlorogenic and other phenolic acids
ellagic acid derivatives and hydrolysable tannins
proanthocyanidins, especially in berries
Flavonoids and anthocyanins
quercetin, myricetin and their glycosides
anthocyanins responsible for blue–violet colour in dark berries
Lipid fraction (mainly in seeds)
linoleic acid (n-6), oleic acid, palmitic acid
Vitamins and minerals
vitamin C, carotenoids, potassium, calcium, magnesium, iron
Production process
Selection and harvesting of plant material (leaves, berries, sometimes flowers) according to intended use (food, herbal, cosmetic).
Manual or mechanical harvesting of ripe berries (often dark varieties) typically from late autumn to winter for liqueur production.
Cleaning and sorting to remove branches, damaged fruits, foreign matter and soil residues.
For liqueur production:
maceration of cleaned berries in food-grade ethanol for several weeks/months,
pressing/filtration of the macerate,
addition of sugar syrup (water + sugar, sometimes honey),
maturation, clarification and final filtration before bottling.
For extracts and essential oils:
gentle drying of leaves (and sometimes berries) for dry extracts,
steam distillation of leaves (or aerial parts) to obtain essential oil.
Storage and packaging:
dried leaves or berries in airtight containers, protected from light and moisture,
essential oil in well-filled dark glass bottles,
liqueur in glass bottles, stored preferably away from light and heat.
Physical properties
Evergreen shrub with dense, woody, bushy habit.
Fresh leaves: small, lanceolate, glossy, leathery, with numerous oil glands visible against the light.
Berries: spherical, about 5–8 mm in diameter, smooth skin, colour from blue–black to violet (dark forms) or whitish/yellow–waxy (white forms), with aromatic pulp and small seeds.
Essential oil: clear to pale yellow, low-viscosity liquid with high volatility and intense balsamic–resinous odour.
Myrtle liqueur: clear or slightly opalescent liquid; ruby–violet colour in “red” myrtle (from dark berries) or straw–yellow in “white” myrtle; moderate viscosity depending on sugar content.
Sensory and technological properties
Aroma: strongly aromatic, balsamic and resinous, with pine-, eucalyptus-, citrus- and spicy-like notes; leaves give more resinous, camphoraceous notes, berries more fruity and tannic notes.
Taste: berries are sweet–tart with perceptible tannins; liqueur is sweet, warm, aromatic and gently astringent, with a persistent balsamic aftertaste.
Colouring capability: berry extracts confer intense red–violet tones to liqueurs, syrups and other products thanks to anthocyanins.
Technological functionality:
natural colouring (berry extracts),
contribution to antioxidant and mild antimicrobial effects via phenolics and essential oils,
high aroma stability in hydroalcoholic matrices (liqueurs).
Food applications
Fresh or dried berries in:
traditional myrtle liqueurs (“red” and “white” myrtle),
syrups, aromatic reductions, sweet sauces,
flavouring of game dishes, lamb or pork, especially in regional Mediterranean cuisines.
Leaves in:
flavouring of roasted meats (also used as aromatic “bed” or wrapping),
brines, marinades and light smoking processes,
herbal infusions and teas, sometimes combined with other Mediterranean herbs.
Industrial derivatives:
natural flavours for beverages, bakery products, sauces and ice cream bases,
functional extracts for food supplements (where legally permitted).
Nutrition and health
Myrtle berries provide fibre, phenolics, anthocyanins and essential fatty acids (mainly linoleic), contributing to the overall antioxidant and functional profile of the diet when consumed in appropriate forms.
Experimental studies report antioxidant, antimicrobial and potential modulatory effects on glucose and lipid metabolism for berry and leaf extracts (mainly preclinical data).
Myrtle liqueur carries part of the berry phenolic content but is an alcoholic, sugary product; consumption should therefore remain moderate and compatible with a balanced dietary pattern.
Essential oil, rich in oxygenated monoterpenes such as α-pinene and 1,8-cineole, is used in balsamic and herbal preparations but must be handled with care and within controlled formulations and doses.
Portion note
Fresh or dried berries used as a culinary ingredient: typically a few grams per serving (e.g. 5–20 g in meat dishes or artisanal preparations).
Myrtle liqueur: commonly 20–40 mL as an after-meal drink, to be counted within daily alcohol and calorie intake.
Extracts and essential oil: only within formulated products (supplements, herbal preparations, functional products) following manufacturer instructions and professional advice.
Allergens and intolerances
Myrtle is not among the major regulated food allergens in EU legislation.
Individual sensitivities may occur to specific components of the essential oil or to tannins in susceptible individuals.
In composite products (liqueurs, industrial preparations), other allergens (e.g. sulphites, milk components in creams, nuts in confectionery) may be present; labels must be checked carefully.
Storage and shelf-life
Fresh berries: 2–5 days in the refrigerator, with progressive loss of fir
