Marjoram is a perennial herb, commonly used in French and Italian cuisine. Similar to oregano, marjoram has a more delicate flavor and sweeter undertones.
Ready to use. Add to taste.
Storage & handling
Store in cool, dry place.
Marjoram, or "Origanum majorana," is a member of the deadnettle family, prized for its soft, aromatic, flavorful leaves. A perennial herb with woody stems and variegated leaves, it grows most abundantly in the soils of Asia, Europe and North Africa. Originally native to the Mediterranean and Turkey, the plant has now spread throughout Europe and is now popular for culinary use worldwide.
Marjoram is typically used like oregano or thyme in soups, sauces and stews, offering a balsamic odor and warm aromatic taste. Its delicate flavor may be lost if added too early in the cooking process therefore adding at the end of a recipe is advised. The flavor works well with rich notes such as dressings, eggs, mushroom sauces, fish, game, cheese or bean dishes.
The herb's culinary use is what gives it its fame, but it also has a long history of medicinal use. Aroma-therapists use the herb to calm individuals with psychiatric disorders and veterinarians have used it as a digestive aid or to relieve muscle spasms in horses. The dried leaves of the herb are sometimes heated in cloth bags and applied to painful swellings and rheumatism. It is also said to have mild antiseptic qualities. European singers have been known to sip marjoram tea sweetened with honey to soothe their voices.
Marjoram gets showcased in this bright, summery salad with a bold,citrusy vinaigrette flecked. It’s an ideal foil for sweet corn, juicy tomatoes and salty feta cheese which are complimented by our subtle aromatic Marjoram.