is a medium-sized tree to 20 m, restricted to sclerophyll woodlands on the Northern Tablelands of New South Wales, in Eastern Australia. The bark is fibrous in mature trees. Flowers are cream coloured and are followed by small woody capsules. The juvenile leaves are ovate (7 cm long) and dull green. Adult leaves are lanceolate and glossy green (to 17 cm). The leaves are intensely aromatic and are used as a bushfood ? bush tucket spice.
E.olida is classified as a threatened species in the wild, but is becoming more common in cultivation due to its essential oil and spice qualities.
The leaf of E.olida is distilled for its crystal-like essential oils used in flavouring and perfumery.
The leaf oil has very high levels of methyl cinnamate (98%). The oil yield is high at 2-6% fresh leaf weight. Methyl cinnamate is commercially used as a natural fruit flavour and perfumery component.
E. olida leaf is also used as a dried spice product in bushfood cooking, especially with fruit; and in herbal teas. It has high anti-oxidant activity. In the Australian native foods industry several trade names are used, including ‘olida’ and ‘forestberry herb’.
Eucalyptus olida was initially wild harvested, but plantations now supply the current industry demand.
Forestberry (Strawberry Gum) Spice Leaves, Dried and Ground
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