Wild Marjoram Crete - Majorana hortensis
Marjoram is a member of the labiate family and is the mother of oregano. It probably originated in the eastern Mediterranean. The bushy perennial plant (in our case it is usually only one year old, as it is very sensitive to frost) grows up to 50 cm high. It has a filigree hairy stem, as well as small gray-green, hairy leaves with white, pale purple or pink flowers. It needs humus rich soil, Mediterranean climate and no frost to thrive.
How does marjoram taste?
Marjoram has a resinous-warm taste and a floral scent with notes of lemon.
What is marjoram used for?
Marjoram should be added to the courts at the end of the cooking time. Because its fine aroma is lost during cooking. It refines with its delicate flavor among other meat dishes, cheese dishes, cabbage, chicken, duck, lamb, game, stews, liver, roast, pizzas or tomato sauces. It also tastes great with salads with and without mozzarella or other light cheese varieties.
For vegetarians, marjoram is a must, it refines artichokes, potatoes, carrots, peppers, zucchini, spinach, cauliflower and tomatoes.
Marjoram promotes digestion and therefore goes well with greasy foods such as goose or lard.
Good to know
- Dried marjoram is stronger in its spicy power compared to fresh herbs.
- Only add to the food at the end of the cooking time otherwise its aroma will be lost.
- Use sparingly
How do I store spices and herbs?
Please put your herbs and spices in well closable containers. I prefer glasses with screw cap lid, because you can sterilize them well. Simply place in boiling water for 5 minutes before use. Store the glasses in a dark, dry and cool place.