Latin Name: Origanum majorana syn. Majorana hortensis, Majorana majorana.
Plant Family: Lamiaceae
Other Names: Sweet Marjoram, Knotted Marjoram, Garden Marjoram, Gartenmajoran, Amáraco, Almáraco, Mejorano, Marjolaine, Majoran, Mejram, Maggiorana, Marwa, Marzanjush & Majorane.
Description: Marjoram is an aromatic, woody perennial herb native to Cyprus and the southern part of Turkey and can be found growing in surrounding Mediterranean countries and in Southern Europe. It grows to a height of 40-50cm; the leaves are 2-3cm in length, oval, glaucous green in colour with a fine downy coating. The 2-lipped flowers are approximately 3mm in length and white to pale pink in colour. Marjorams flavour is soft and sweet tasting like thyme, sage and rosemary all rolled into one.
Interesting Fact: Culpeper said of sweet marjoram ‘Our common sweet marjoram is warming and comforting in cold diseases of the head, stomach, sinews, and other parts, taken inwardly, or outwardly applied. The decoction thereof being drunk helps all diseases of the chest which hinder the freeness of breathing, and it is also profitable for the obstructions of the liver and spleen.’
Ingredients: The dried rubbed leaves and blossoms of Origanum marjorana.
Marjoram contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
SUGGESTED USEMarjoram is used in herb blends such as herbes de Provence and the middle eastern blend za'atar. Marjoram works well with eggs, cheese, fish, meat and poultry; use it to flavour quiches, frittatas, savoury tarts, pizzas and pasta. Add to stuffing’s and savoury crumbles, sprinkle onto salads and into salad dressings, marjoram enhances the flavour of vegetables including carrots and works especially well with tomatoes. The leaves can be added to pot pourri they combine well with citrus scents.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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