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
-
- Menthol-y fresh fragrance
- Fine herbal aroma
- Very versatile
-
- Intense, spicy flavour
- Ideal for potatoes & roast goose
-
- Aromatic, herbal flavour
- Slightly bitter
- Wonderful with goose & duck dishes
-
- Use for French meat dishes
- With white pepper, marjoram, thyme & rosemary
- Without glutamate
-
- The Mediterranean icing on the cake
- Fresh cold-pressed oil
- Full-bodied taste
-
- With 5 different herbs
- Without flavour enhancers & additives
-
- In a practical egg container
- Awakens the senses
- Wonderfully versatile
-
- In a practical egg container
- Wonderfully flavourful
- Versatile
-
- For herbal butter & sauces
- Perfect with pork
- Crushed herbs
