Marjoram is a small, sweet and aromatic herb that a member of the family that hosts oregano and mint. It is more pungent than fresh marjoram. It has a savoury and grassy flavour subtler than oregano and milder than thyme. It is main ingredient in the blends as bouquet garni, herbs de provence, mixed herbs and Za’atar. It is used in Mediterranean and European cooking.
Culinary Notes :
- In Polish cuisine use to flavour meats as sausages, liverwurst, and bologna.
- Use to make cheeses, soups, sauces, breads and vegetables
- Add to flavour chicken and turkey stuffing, lamb, beef, pork, fish and poultry dishes
- Use to enhance flavour of pasta sauce, tomato dishes and casseroles.
- It can be blended with other Italian herbs.
- It goes well with garlic, thyme, basil, black pepper, chili powder, paprika or parsley.
- Use to flavour carrots, cucumbers, green salads, omelettes and soufflés.
Marjoram has many health benefits and is source of vitamins and minerals. It helps with laryngitis and is also known for its anti-inflammatory and anti-bacterial properties. It is source of vitamin C, Vitamin A and Vitamin K as well as iron, calcium, potassium and magnesium.
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Other names or spelling: Sweet Marjoram, Knotted Marjoram, Pot Marjoram, Origanum marjorana