Marjoram – Majorana hortensis
Marjoram (Majorana hortensis) is also known as garden marjoram, Mairam, garden dost, may spice, sausage herb, and tripe cabbage. It has a distinctive, slightly pungent and warming taste.
The Lamiaceae Family – Marjoram from Crete
Majorana hortensis is a member of the Lamiaceae (mint) family. It is closely related to oregano and likely originates from the eastern Mediterranean. This bushy plant grows up to 50 cm high and features grey-green, soft-hairy leaves with small pale purple, pink, or white flowers. In temperate regions, it is often cultivated as an annual due to its sensitivity to frost. Marjoram thrives in well-drained, humus-rich soil in warm, frost-free climates.
Flavor Profile of Marjoram
Marjoram offers a warm, resinous taste with a floral note and subtle hints of lemon. The aroma is most pronounced when the plant is in bud stage.
Which Herbs Combine Well with Marjoram?
Marjoram has a slightly sweet, herbaceous flavor with a touch of mint. It blends well with various other herbs in European cuisine:
How to Use Marjoram in Cooking
It’s best to add marjoram at the end of cooking to preserve its aroma. It enhances dishes such as meat and cheese-based recipes, cabbage, chicken, duck, lamb, stews, liver, roasts, pizzas, and tomato sauces.
It’s also suitable for lighter dishes like salads with or without cheese, and is popular in vegetarian recipes including artichokes, potatoes, carrots, peppers, zucchini, spinach, cauliflower, and tomatoes.
Good to Know
To preserve the best aroma, store marjoram in a clean, airtight container. Glass jars with screw-top lids are ideal. Before use, you can sterilize the jars by placing them in boiling water for 5 minutes. Keep your herbs and spices in a cool, dry, and dark place.
