What You Eat is What You Are 2006/07

The Myrtle (Myrtus) is a genus of one or two species of flowering plants in the family Myrtaceae, native to southern Europe and north Africa. It is sacred to the Greek goddess of love, lust and beauty: Aphrodite.They are evergreen shrubs or small trees, growing to 5 m tall. The leaves are entire, 3-5 cm long, with a pleasantly fragrant essential oil. The star-like flowers have five petals and sepals, and an amazingly large number of stamens. Petals are usually white, with globose blue-black berries containing several seeds. The flowers are pollinated by insects, and the seeds dispersed by birds which feed on the berries.

The Common Myrtle Myrtus communis, is widespread in the Mediterranean region and is also by far the most commonly cultivated. It grows in the areas near the sea and it is a characteristic of the Mediterranean flora.

Uses It is used in the Islands of Sardinia and Corsica to produce an aromatic liqueur Called "Mirto"' by macerating it in alcohol. It is known as one of the national drinks of Sardinia. There are two varieties of this drink: the "Mirto Rosso" (red) produced by macerating the berries, and the "Mirto Bianco" (white) produced from the leaves.

Homemade Myrtle Liqueur Ingredients: 1 litre of 90°alcohol 2 litres of water 500 g of sugar 600 g of ripe myrtle berries The Tool To Pick The Berries Wash the berries and dry them with a tea towel. Place them in dark glass container with the alcohol and store them in a dark place for 20 days. After this period filter and hand press the berries. Add to the alcohol 2 litres of cold syrup made up of the sugar and transfer the mix to other dark bottles. Serve chilled.

It is a digestive liqueur. It is very strong… so don’t get drunk! CIN! Saludi e Trigu Salute!