Marjoram is a herbaceous plant of the Lamiales family that reaches a height of 30 to 50 cm. Its stem is ridged and branched and the leaves are egg-shaped. Its flowers are white or reddish. It usually blooms from June to August.
Its homeland is India and the Arabian Peninsula. It is cultivated in many European countries, mostly in Germany and France. French marjoram is said to be the most valuable and of the highest quality. It is widely used in American, Italian and French cuisine.
The plant is warm and light-loving, emits a characteristic pleasant smell that resembles the smell of lavender.
It is assumed that its name comes from the Arabic word "marjamie", which translates as "incomparable".
The usable parts of marjoram are the dried aerial part and the flower buds and leaves.
Marjoram goes well with tomato and onion dishes as well as meat dishes. It is used to season fish, omelette, minced meat dishes and sausages. It is added to smoked foods, also goes with bean foods, pea soups and potato soups, baked potatoes and various vegetable dishes.
The spice helps digestion, so it's good to add to fatty dishes, such as pork.
It is used in the preparation of some types of bread, as well as in some drinks. For those of you who don't know, marjoram is one of the ingredients in vermouth. Tea is also made from marjoram.
Fresh marjoram is stored wrapped in a damp cloth and placed in the refrigerator and when it is dried it is kept in a closed container in a cool and dark place.
Marjoram can also be combined with other spices. The combination with savory herb and parsley is suitable for the preparation of legumes, for grilled meats, it can be combined with garlic and rosemary. It can also be combined with mint, juniper and bay leaf.
Marjoram is compared to oregano, but the aroma and taste of marjoram is much more delicate and sweet than that of oregano.
It is believed that the ancient Egyptians and Romans flavored their wine with marjoram to increase sexual potency.
