This spice has a spicy, floral aroma and a sharp, sweet taste.
Marjoram is best used both fresh and dried. Both the leaves and the dried flower buds of this plant are put to use. When we cook at home, we add fresh green marjoram leaves to
salads
, appetizers, and vegetable and
mushroom soups
. Marjoram is a wonderful seasoning for
meat dishes
, sausages, ground meat, sauces, and gravies.
Recipes with marjoram
use this seasoning to enhance the aroma of meat dishes. Marjoram also adds a piquant note to
fish dishes
and poultry.
Marjoram pairs well with cumin, thyme, and parsley. This spice is often part of cheeses. Marjoram is also used in
putting up vegetables for the winter
, especially for canning cucumbers, tomatoes, and zucchini, as well as for making sauerkraut.
Marjoram is fairly high in essential oils. The young greens of this spice contain a large amount of vitamins and beneficial substances. It holds vitamin C, pectin, carotene, and tannins.
It's long been believed that marjoram is ideal for rich dishes. It has the fine property of easing digestion. In Germany, marjoram is called the "sausage herb" because it helps digest fatty German sausages. Fresh marjoram is an excellent addition to roast pork and ham. Rendered lard becomes very tasty once marjoram is added.
Marjoram lends aroma to compotes, kissel, and tea. This spice is also used to flavor
vinegar
. If you brew marjoram like tea, you'll get a wonderful refreshing drink. In Europe, marjoram is used in making soft drinks, wine, and beer.
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