What Is Myrtle (Murt)? Growing, Uses, and Harvest Time

Myrtle's Origin and Basic Characteristics

Myrtle, botanically Myrtus communis, is native to the Mediterranean basin - Southern Europe, North Africa, the Middle East, and Turkey. In Turkish it goes by both "murt" and "mersin" depending on the region - both refer to the same plant. It's an evergreen shrub that can reach 2-3 meters, with small, glossy leaves that release a strong, eucalyptus-like scent when crushed (thanks to the cineole they contain) - making it both an ornamental and a fragrant garden plant.

Myrtle isn't just a garden plant - it's a cultural plant with a history thousands of years old. In ancient Greece and Rome it was associated with Aphrodite and Venus, used as a symbol of victory and love in wedding crowns and prize wreaths. In Judaism it's one of the four sacred plants of Sukkot (hadas). The British royal tradition of carrying a sprig of myrtle in wedding bouquets dates back to Queen Victoria's era and continues today. So this small shrub is part of a very old story.

My Observations in Sakarya

Myrtle is typically a plant of the true Mediterranean climate - my garden in Sakarya, with its less mild winters, doesn't entirely fit that profile. Still, I didn't hesitate to try it. I planted it as a perennial, and so far the plant has proven hardier than expected. It stayed green without dropping leaves, flowered, and set fruit - though I should note this doesn't mean every winter will go the same way; I'll reassess after a harsher, longer frost.

For anyone curious about myrtle's taste, color, and uses: below I've combined both my own observations and what I found in research.

Fruit Taste, Color, and Ripening Period

Myrtle berries ripen from late autumn into early winter - the harvest window generally falls between November and January. When ripe, the skin turns a deep blue-purple with a faint grey-blue bloom; some varieties have a skin closer to yellow-white. The flesh inside can range from white to red-purple depending on the variety.

To be honest about the taste: raw, myrtle berries are quite sharp - astringent, herbal, with a peppery edge and noticeable tannic bitterness. Not a fruit everyone will love on first taste. But once cooked or processed, that sharpness softens into a more balanced, tangy-savory flavor. Sardinia's "mirto" liqueur made from myrtle berries is the best-known example of this transformation; the dried berries are also used as a spice, similar to juniper.

Watering, Soil, and Cold Hardiness

Myrtle prefers well-drained, slightly acidic to neutral, sandy or loamy soil. It doesn't tolerate "wet feet" - standing water around the roots can lead to root rot, so I avoid heavy, water-retentive soil. Young plants need regular watering while establishing; but once settled, it becomes a genuinely drought-tolerant plant - letting the soil surface dry out between waterings is the better approach rather than overwatering.

As for cold hardiness, myrtle is generally considered suitable for USDA zones 8-11; mature plants can tolerate brief dips down to around -7C (20F). In regions with harsher, longer frosts (like my Sakarya garden, which sits at the edge of that climate range), growing it in a container you can move under cover for winter - or at least protecting young plants from frost - is the safer option.

Real Harvest Photos

I'll be adding my own photos from the garden to this post - real shots of the flowers, green fruit, and ripening stages are coming soon.

Related Posts

If you're interested in other Mediterranean-origin plants, check out the posts I've written about the fig varieties in my garden - I covered how they behave under similar climate conditions there too.