Myrtle is well-known for the sweet aroma of its leaves, flowers and fruits, often described as fresh, woody or resinous, and honeyed, with a spicy undertone. Introduced to Britain and Ireland from the sixteenth century.

Native to North Africa, Turkey, Balkan peninsula, Pakistan and Saudi Arabia. Also to Portugal, Spain, France and Italy. Mild areas only.

Monoecious. Insect-pollinated. Seeds mostly dispersed by birds and mammals, also myrmecochory (by ants attracted to an elaiosome).

Small (3m), bushy evergreen. Twigs downy. Leaves (3-5cm), opposite, ovate or lanceolate, glossy dark green above, pale and gland-dotted below, fragrant when crushed, entire-margined, almost sessile. Flowers white, sometimes pink-tinged (20mm), fragrant, solitary on a slender axillary stalk, with five rounded petals and fine white stamen tufts, August-September. Fruit a multi-seeded berry, purple-black (white in some varieties), round-oblong (15mm).

Given its hot temperate and subtropical origins, this species needs a sunny position on well-drained soils. It should be given shelter from cold winds. Hardy to -10°C.

Bees are attracted to flowers.

Generally healthy. Myrtle rust pathogen Austropuccinia psidii is a serious and deadly threat, found in mainland Europe but currently absent in Britain and Ireland.

Berries are macerated to make mirto liqueur, particularly in Mediterranean islands. Various tree parts are used in the creation of essential oils through steam distillation, appreciated as an antiseptic and for astringent properties.