Wild Marjoram - Mediterranean herb

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  • Description

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.

Which Herbs Can I Combine with Marjoram?

Marjoram has a mild, slightly sweet flavor with a hint of mint and is often used in European cuisine. There are many herbs that pair well with marjoram and complement its flavor. Here are some examples:

  • Thyme: Thyme and marjoram complement each other well, as they have similar earthy and slightly citrusy notes. This combination works well in soups, stews, and braised dishes.
  • Oregano: Oregano is a close relative of marjoram and is often used as a substitute. The two herbs share similar flavors and pair well with tomato-based dishes, pizza, and pasta.
  • Rosemary: Rosemary is a robust herb that can complement marjoram, especially in dishes with meat, poultry, and potatoes.
  • Sage: Sage has a slightly spicy flavor that complements marjoram well. This combination works particularly well for poultry dishes and roasts.
  • Dill: Dill has a fresh, slightly anise-like flavor that can complement marjoram. This combination works well for fish dishes and sauces.
  • Basil: Basil and marjoram can be used together in many Italian dishes. They complement each other well, giving a robust flavor to pizza, pasta, and other Mediterranean dishes.
  • Chervil: Chervil has a slightly sweet, anise-like flavor that pairs well with marjoram. This combination works well for soups and salads.

It's important to note that the best combination of herbs often depends on personal preferences and the specific dish you're working on. So feel free to experiment and discover which combinations you like best!

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.

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