Myrtle - Myrtus communis L. - Μυρτιά - Μερσινιά - Cyprus

Myrtus, with the common name myrtle, is a genus of flowering plants in the family Myrtaceae, described by Linnaeus in 1753.

Over 600 names have been proposed in the genus, but nearly all have either been moved to other genera or been regarded as synonyms. The Myrtus genus has two species recognised today:

Myrtus communis — Common myrtle; native to the Mediterranean region in southern Europe.
Myrtus nivellei — Saharan myrtle; native to North Africa.

Myrtus communis, the common myrtle or true myrtle, is native across the northern Mediterranean region (especially in the islands of Sardinia and Corsica, where it is locally known by the name of murta).

The plant is an evergreen shrub or small tree, growing to 5 metres (16 ft) tall. The leaf is entire, 3–5 cm long, with a fragrant essential oil.

The star-like flower has five petals and sepals, and numerous stamens. Petals usually are white. The flower is pollinated by insects.

The fruit is a round berry containing several seeds, most commonly blue-black in colour. A variety with yellow-amber berries is also present. The seeds are dispersed by birds that eat the berries.

Myrtus communis, the Common Myrtle, is widely cultivated as an ornamental plant for use as a shrub in gardens and parks. It is often used as a hedge plant, with its small leaves shearing cleanly.

When trimmed less frequently, it has numerous flowers in late summer. It requires a long hot summer to produce its flowers, and protection from winter frosts.

The species and the subspecies M. communis subsp. tarentina have gained the Royal Horticultural Society's Award of Garden Merit

Myrtus communis, the Common Myrtle, is used in the islands of Sardinia and Corsica to produce an aromatic liqueur called Mirto by macerating it in alcohol. Mirto is one of the most typical drinks of Sardinia and comes in two varieties: mirto rosso (red) produced by macerating the berries, and mirto bianco (white) produced from the less common yellow berries and sometimes the leaves.

Many Mediterranean pork dishes include Myrtle berries - and roasted baby pig is often stuffed with myrtle sprigs in the belly cavity, to impart an aromatic flavour to the meat.

The berries, whole or ground, have been used as a pepper substitute. They contribute to the distinctive flavor of Mortadella sausage and the related American Bologna sausage.

In Calabria, dried figs are threaded through a Mirto branch and then baked. The figs acquire a pleasant taste from the essential oils of the herb. They are then baked and enjoyed through the winter months.

Myrtle occupies a prominent place in the writings of Hippocrates, Pliny, Dioscorides, Galen, and the Arabian writers.

In several countries, particularly in Europe and China, there has been a tradition for prescribing this substance for sinus infections. A systematic review of herbal medicines used for the treatment of rhinosinusitis concluded that the evidence that any herbal medicines are beneficial in the treatment of rhinosinusitis is limited, and that for Myrtus there is insufficient data to verify the significance of clinical results
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Photos Rizokarpaso 10/11/2014 by George Konstantinou