Marjoram
(Origanum majorana)
Description
Marjoram is a perennial plant related to oregano. The marjoram plant is smaller than the oregano plant and grows more slowly. It has small, aromatic oval leaves and white or pink flowers from mid-summer. Harvesting takes place when the flowers appear. The leaves are the most frequently used part of the plant because of their pleasant smell and taste.
Marjoram is available fresh, dried and freeze-dried.
Origin
Marjoram is a member of the mint family, and originally comes from western Asia and the countries around the Mediterranean Sea.
The plant does best in a warm climate with lots of sun and a dry soil. Hippocrates attributed various medicinal properties to it, such as the relief of asthma, the strengthening of the heart and a healing effect with colds. The ancient Greeks made wreaths of marjoram and placed them on the graves of loved ones in order to wish them happiness in the afterlife.
Did you know?
Marjoram is widely used in the meat industry, particularly in sausages.
Quality
Good quality marjoram can be recognized by its undamaged green-grey leaves of equal size that smell fresh and aromatic.
Uses
Italians use the leaves in salads and as a garnish. In France, the herb and the flowers are primarily used, while in Germany it is the leaves and the stems. Marjoram should be added right at the last minute, and should not be cooked with the food. As a spice, it is used in soups and with certain types of cabbage, poultry, goulash and salads. Marjoram is also used for the pickling of fish and other vinegar pickles.