Strawberry Gum

Description

Strawberry gum (Eucalyptus olida) is one of the most unexpected flavours in the Australian native food world. Unlike any other eucalyptus, these dried strawberry gum leaves produce a sweet, fruity infusion reminiscent of strawberries and passionfruit, with a subtle hint of vanilla and cinnamon warmth. The unique flavour comes from methyl cinnamate, the same compound found in strawberries, present at 94 to 99% of the leaf’s essential oil. Aboriginal peoples of the Northern Tablelands of New South Wales have used the leaves for thousands of years, chewing them as a sweet treat and using them for digestive comfort.

Key Benefits

• Unique strawberry flavour: The only eucalyptus that tastes like strawberries. Contains the highest concentration of methyl cinnamate of any known plant.
• Naturally caffeine-free: Makes a sweet, aromatic strawberry gum tea that needs no added sweetener. Lovely hot or iced.
• Rich in antioxidants: Contains phenolic compounds including protocatechuic acid, gallic acid, and ellagic acid, with demonstrated antioxidant activity.
• Versatile culinary ingredient: Exceptional in desserts, cream-based dishes, cocktails, and anywhere you want a natural berry flavour. Pairs beautifully with chocolate and vanilla.
• Australian grown: Endemic to Australia, sourced from Australian growers.

Strawberry gum tea: Add 1 heaped teaspoon of dried leaves to a cup of just-boiled water. Steep for 2 to 4 minutes only. Over-steeping can introduce bitterness. The tea is naturally sweet and aromatic without sweetener.

In desserts: Infuse leaves in hot milk, cream, or sugar syrup to make a base for custard, ice cream, pavlova, or panna cotta. A natural pairing with chocolate and vanilla. Sprinkle ground leaves over fruit salad or fold into whipped cream.

Blending: Pairs beautifully with Lemon Myrtle for a citrus-berry tea blend. Works well with Davidson Plum Powder in native fruit desserts, and alongside Tasmanian Pepper Berries in creative savoury applications.

The extraordinary methyl cinnamate content of strawberry gum was first scientifically identified in 1985 by Dr Ian Southwell at the Wollongbar Agricultural Institute in New South Wales. This finding turned a little-known regional eucalyptus into an internationally traded ingredient.

In the wild, strawberry gum is restricted to a very small area of the Northern Tablelands of NSW, around Gibraltar Range National Park. It is classified as a threatened species, which is why commercially grown sources are increasingly important for conservation.

Eucalyptus species are toxic to cats and dogs. Keep dried leaves and brewed tea away from pets. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.