Dried marjoram

Marjoram has long been known as an ornamental, medicinal and spicy plant. Fresh and dried leaves, flower buds and young shoots are used as a seasoning for various salads, meat, fish and vegetable dishes, as well as soups. Inflorescences and dried marjoram leaves are often added when salting tomatoes and cucumbers, as this spice contains essential oil, which gives the canning a specific flavor. Marjoram is used in many meat and vegetable dishes of Mediterranean and Middle Eastern cuisine. Marjoram has a delicate, sweet, pleasant taste with a slightly spicy bitter tinge and is used to add flavor to many meat dishes. Try marjoram in lamb, beef and veal dishes combined with parsley, dill, basil and thyme.

Very good for eggs, tomato soups and sauces. Fresh marjoram is less fragrant than dried, which means that it can lose its intensity if added to the dish at the beginning of cooking. It is best to add it a few minutes before the dish is removed from the heat. You can replace fresh marjoram with dried and vice versa. Use 1 teaspoon of dried marjoram for every tablespoon of fresh marjoram in the recipe. Marjoram is one of those herbs where the dried form has a much more intensive taste compared to the aroma of fresh. This is very different from those herbs that actually have a much milder taste when dried. The tendency to increase flavors means that you can add this herb at the beginning of cooking without worrying that the spice will lose its flavors.

Avoid replacing oregano with marjoram. For best results, follow the herbs listed in the recipe. Despite their similarity, these herbs have different flavors, which appear in the finished dish. Replacement with spicy oregano may lead to depressing softness in a recipe that requires marjoram, and the subtle, sweet aroma of marjoram with a soft upbringing may not show itself in a recipe that calls for marjoram.

Weight: 10g