Marjoram Leaves Rubbed
(Origanum marjorana)
Marjoram is cultivated for its aromatic leaves, either green or dry, often confused with oregano. The flavour is distinctive but less pungent than Oregano. Marjoram is sweeter and milder.
It is characteristic in German cooking, where it is an important part of the spice mixture for sausage; English cooking, with goose and chestnuts; in French cooking, in herbes de Provence, and in Italian and Greek cooking, where it is used in sauces and meat dishes.
Not dissimilar in its use to oregano, marjoram is nonetheless somewhat softer, sweeter and milder in flavour, so does not withstand the prolonged cooking that oregano can. The herb has a sweet taste with citrus aroma and some pine/mint/balsam undertones.
RECIPE: Chardonnay Chicken Legs with Marjoram
Marjoram is indigenous to northern Africa and South West Asia. Dried marjoram is a particularly good match for meat recipes, pork sausages, game, cabbage and root vegetables. The herb works well with ingredients such as black pepper, dill, thyme, juniper and bay leaves
Other Common Names: Sweet Marjoram, Knotted Marjoram, Pot Marjoram Botanical Name: (Origanum marjorana)
Health Benefits: Marjoram is thought to be highly supportive of the immune system as a potent antiseptic, antibacterial, antifungal and antiviral agent. Because of it’s immune enhancing properties, it is thought to positively impact a number of health related conditions including but limited to inflammatory diseases, hormonal imbalances, asthma, pain, and stress management.
| Botanical Name | (Origanum marjorana) |
|---|---|
| Common Names | Sweet Marjoram, Knotted Marjoram, Pot Marjoram |
| Flavor | Distinctive but sweeter and milder than Oregano |
| Contains | Leaves of the marjoram plant Origanum majorana |
| Application | Soups, stews, marinades. Add at end of cooking to conserve flavor |
