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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KOTÁNYI Dried Marjoram, 10 g
- Aromatic, herbal flavour
- Slightly bitter
- Wonderful with goose & duck dishes
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KOTÁNYI Finely Chopped Marjoram, 70 g
- Full-bodied aroma while cooking
- Gently dried
- Subtle bitter taste
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KOTÁNYI Organic Marjoram, 4 g
- Sweet & slightly bitter
- For wild game & poultry dishes
- Gently processed
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Cosmoveda Whole Organic Bay Leaves, 60 g
- Perfect for hearty dishes
- Also suitable as a tea
- Raw food quality
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Don PiccanToni SEVERIN Raclette Spice, 70 g
- Use for French meat dishes
- With white pepper, marjoram, thyme & rosemary
- Without glutamate
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KOTÁNYI Italian Herbs, 63 g
- A mix of typical Italian herbs
- Includes oregano, thyme, rosemary
- Savoury Mediterranean flavours
