Marjoram
Origanum Majorana
Use:
Majoram's leaves are used fresh and dried. Marjoram is a classic herb for use with sausage, but also fits perfectly with sauerkraut, beans, potato soup, mutton and pork, or various stews and meat pies. Marjoram also seasons lighter dishes such as vegetables, cheese dishes and dumplings.
Origins:
Marjoram is native to the eastern Mediterranean and is now cultivated mainly in Spain, France, and Germany (especially in Thuringia).
see. Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Marjoram
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- Menthol-y fresh fragrance
- Fine herbal aroma
- Very versatile
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Herbaria Marjoram
15 g- Gently dried
- Organic certified
- Enjoy the rich flavour
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- From organic farming
- Citrus and pine notes
- Wonderful with tomato dishes
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KOTÁNYI Dried Marjoram
5 g, 10 g- Aromatic, herbal flavour
- Slightly bitter
- Wonderful with goose & duck dishes
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Cosmoveda Whole Organic Bay Leaves
20 g, 60 g- Perfect for hearty dishes
- Also suitable as a tea
- Raw food quality
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- With 5 different herbs
- Without flavour enhancers & additives
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- The Mediterranean icing on the cake
- Fresh cold-pressed oil
- Full-bodied taste
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- Spicy herbal notes
- For vegetable and meat soups
- Delicious mix
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- Ideal for meat, fish & vegetables
- Colorful appearance
- Great universal spice