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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- Lovely, mild and fresh
- Flavor savory dishes
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Herbaria Marjoram
15 g- Gently dried
- Organic certified
- Enjoy the rich flavour
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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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- Sweet & slightly bitter
- For wild game & poultry dishes
- Gently processed
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- Intensively spicy
- Slightly refreshing taste
- Versatile
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- From organic farming
- Citrus and pine notes
- Wonderful with tomato dishes
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- For herbal butter & sauces
- Perfect with pork
- Crushed herbs
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- The Mediterranean icing on the cake
- Fresh cold-pressed oil
- Full-bodied taste
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- Italian seasoning salt
- With tomato flakes
- Goes well with pizza, pasta, meat & fish
