Myrtus communis is native to the Mediterranean regions, where it is widespread in Italy, Spain, Greece, Turkey, and North Africa. It grows spontaneously in Mediterranean scrub and is also cultivated in other temperate regions.
Myrtus communis is an evergreen shrub that can reach heights of 2-5 meters. It has a dense, rounded crown with thin, woody branches. The leaves are small, opposite, leathery, and shiny, ovate or lanceolate in shape, with a dark green color. When crushed, they emit a characteristic balsamic aroma.
Flowering occurs in spring and summer. The flowers are small, white or slightly pink, solitary or clustered in groups, with five petals and numerous conspicuous stamens that give them a feathery appearance. The fruits are spherical berries that turn blue-black when ripe, about 1 cm in diameter. The berries ripen in autumn and are edible, with an aromatic and slightly bitter flavor.
Myrtus communis prefers well-drained, light, fertile soils with a neutral or slightly acidic pH. It grows well in sunny or semi-shaded positions and tolerates hot, dry climates typical of Mediterranean regions. It is drought-resistant and can tolerate moderate winter temperatures, but may suffer from prolonged and intense frosts.
Myrtus communis is valued for its ornamental quality and aromatic properties. It is often used in hedges, borders, and Mediterranean gardens. The leaves, flowers, and fruits are used for producing essential oils and for culinary purposes. In Sardinia and other Mediterranean regions, Myrtus communis berries are used to make the traditional liqueur known as "mirto." Additionally, the leaves and branches are used in meat dishes to add a characteristic aroma. Myrtus communis also has traditional medicinal properties and has been used to treat digestive disorders, respiratory infections, and skin problems.
