Marjoram - Majorana hortensis,
You find Marjoram in the literature under the following names: Majorana hortensis, blood spice, tripe cabbage, Mairam, garden dost, may spice herb and sausage herb. Its taste is strong and slightly burning.
The labiate family, Marjoram Crete - Majorana hortensis
Marjoram Majorana hortensis belongs to the labiate family and is the original mother of oregano. It probably originated in the eastern Mediterranean. The bushy perennial plant (with us it is usually only one year since it is sensitive to frost) grows up to 50 cm high. It has a felt-like hairy stem, as well as small gray-green, hairy leaves with white, pale purple or pink flowers. It needs a fertile humus soil, Mediterranean climate, and no frost to thrive.
How does Marjoram taste?
Marjoram has a resinous, warm taste and a floral fragrance with hints of lemon. It is particularly intense in taste when the plant has buds.
How do you use Mairam?
Add Mairam to your dishes at the end of the cooking time. Because its delicate aroma is lost when cooking. It refines with its subtle taste, among other meat dishes, cheese dishes, cabbage, chicken, duck, lamb, game, stews, liver, roasts, pizzas, or tomato sauces.
It also tastes excellent with salads with and without mozzarella or other light cheeses.
Marjoram is a must for vegetarians and refines artichokes, potatoes, carrots, peppers, zucchini, spinach, cauliflower, and tomatoes.
Marjoram promotes digestion and therefore goes well with fatty foods such as goose or lard.
Good to know
How do I store spices and herbs?
Please put your herbs and spices in a well-sealed container. I prefer jars with screw top lids because they are easy to sterilize. Please place it in boiling water for 5 minutes before use. Then store the glasses in a dark, dry, and cool place.