Myrtle (Myrtus communis L.) – A Native Mediterranean and Cultured Crop Species

Abstract

Myrtus communis L, 'Common myrtle' is a Mediterranean evergreen shrub, growing in the wild in hill regions from Morocco to Iran. The common myrtle has been used since ancient times as an ornamental and as a source of fragrance and medications. Its cultivation also dates back to the classic era. Major current uses include production of leaf essential oil for aromatherapy and perfume industry, production of liqueurs and the use of myrtle as one of the 'Four species' in the ritual of the Jewish feast of Tabernacles (Sukkot). Myrtle shoots for Tabernacles need to have a tricussate (three-leaved) phyllotactic arrangement. Wild myrtle as well as ornamental myrtle shrubs give rise to a small percentage of tricussate shoots. However, severe pruning either solely or followed by burning of myrtle shrubs during winter or early spring were found to dramatically increase the yield of tricussates; a technique currently used in cultivation of the tricussate myrtle in Israel. Detailed analyses of myrtle essential oils are currently available, revealing a-pinene as the principal constituent out of ca. 40 compounds. The increasing demand by the myrtle liqueur industry in recent decades created an ecological risk for the wild myrtle population of Sardinia. The survival potential and genetic variation among wild myrtle population was evaluated, prompting an extensive selection of the best cultivars, vegetative propagation and cultivation program. The liqueurs, Mirto rosso and Mirto bianco, are produced by hydro-alcoholic infusions of deep purple berries and yellow-white berries (with young shoots), respectively. Myrtus communis' medical potential focuses on its anti-oxidant as well as anti-hyperglycemic, antibacterial and analgesic properties. Of particular interest are the myrtucommulones, a unique group of myrtle compounds, showing anti-inflammatory and selective apoptosis-inducing activities.