What are the differences between myrtle and other local herbs found on the island?

Myrtle (Myrtus communis) is a significant aromatic shrub native to the Mediterranean region, including Mallorca, and it is distinguishable from other local herbs in several ways. First, myrtle is known for its glossy green leaves and blue-black berries, which are used in traditional dishes and herbal medicine. Its leaves possess a sweet, aromatic scent that is often compared to a mix of eucalyptus and clove, making it unique among other local herbs.

In contrast, herbs like rosemary (Rosmarinus officinalis) and thyme (Thymus vulgaris) are more robust and have distinctively different fragrances—rosemary has a pine-like scent, while thyme has a more earthy and slightly peppery aroma. Additionally, myrtle tends to thrive in coastal areas with well-drained soils, often found alongside Mediterranean scrubland, whereas rosemary and thyme prefer sunnier, drier conditions on rocky hillsides.

Culinary uses also vary; myrtle's berries are used to flavor meats and sauces, while rosemary is commonly used for seasoning grilled dishes and roasted vegetables, and thyme is a staple in Mediterranean stews and marinades. Overall, while they all contribute to the island's rich culinary and medicinal heritage, myrtle stands out due to its unique flavor profile, aroma, and growth habits.