marjoram (chopped)

marjoram (chopped)

Marjoram (also known by its scientific name Origanum majorana or its German name Wurstkraut or Gartenmarjoran) is an aromatic plant from the mint family. The marjoram plant is characterized by its delicate, green leaves and small white flowers. Marjoram is an indispensable spice in all kitchens. Marjoram grows best in sunny to partially shaded locations on well-drained soil. Marjoram can be grown in the garden as well as in pots on the balcony or windowsill. Marjoram is harvested as soon as the plant has developed enough leaves.
The origin of marjoram dates back to ancient Egypt and Greece. The ancient Greeks and Romans considered marjoram a symbol of happiness and love.
Marjoram has a warm, spicy taste and a slight sweetness. The basic taste is pleasantly spicy, bitter and has a camphor note.
The dried form of marjoram is much more spicy and aromatic than the fresh marjoram leaves. Drying also extends the shelf life of the marjoram and the shredded form makes it easier to dose.

Use of marjoram

Marjoram is the perfect accompaniment to liver dumplings, meatloaf, roast pork, sausage and poultry. Marjoram is a key spice in Mediterranean cuisine and is also perfect for vegetable casseroles and seasoning grilled vegetables or stews and soups. There are many ways to use marjoram in dishes and meals.
For a marjoram chicken, the meat is rubbed with marjoram, salt and pepper and fried with a little olive oil. To round off the dish, vegetables and a lemon marjoram sauce can be served.
If you mix fresh quark with dried and shredded marjoram, garlic, salt and pepper, you get a delicious and refreshing marjoram quark dip that goes well with fresh or fried vegetables or can be used as a spread on bread. It is important that the marjoram is only added at the last moment of cooking, otherwise the delicate taste of the marjoram could be lost.
Overall, marjoram is a versatile spice that enriches the taste of a variety of dishes. From hearty meat dishes to vegetarian casseroles and refreshing dips, marjoram can be used to bring a great deal of creativity to your cuisine.

Storage:

Marjoram should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.

Contents: 15g or 45g in a practical refill bag