Marjoram (maggiorana)

This marjoram originates from Italy, where it grows wild. The taste of this 'wild marjoram' is powerful. You will undoubtedly recognize pinecone and citrus in it. Use this marjoram in tomato dishes, in salads and soups, but also with fish, and more.

The term wild marjoram may be confusing. In botany, wild marjoram is understood to mean oregano. You use this wild, real marjoram (Origanum majorana) where 'wild marjoram' (oregano) is too powerful, such as in fish dishes.

Like oregano, marjoram is a woody herb. The leaves are small, slightly hairy and green on both sides. Marjoram is harvested 'by the stem'. That is why stem and leaf are processed together in many marjoram. This is not the case in our marjoram, the leaves are zipped off the stems after harvesting. In addition, our marjoram is harvested early in the summer, just before flowering, when the leaves are most flavourful.

Majoraan is a plant from the lipaceae family, just like oregano and thyme. Oregano is famous for its use in Italian and Greek cuisine, especially in combination with tomato and eggplant. Yet oregano is not only used there, but also in Latin American cuisine. This wild-growing marjoram naturally and due to the careful method of harvesting and processing has a more powerful and broader flavor palette than most cultivated marjoram varieties.

Smell and taste

The smell and taste of this marjoram is typical of the mixed sabinyl/α-terpineol chemotype (approximately 40% each), and contains more terpineol than a standard marjoram (sabinyl chemotype). The taste and smell are a mixture of sweet pinecone and citrus, which makes marjoram an excellent combination with tomato and tomato-based preparations, such as salads and soups. The most important seasonings are:

• Sabinene, responsible for the woody, camphorous flavor of black pepper, among others, with citrus and pine cone notes
• p-cymene, fresh, spicy, woody, citrus, as in cumin, oregano and coriander
• Sabinene hydrate, mint, eucalyptus, 'green'
• cis- and trans-sabinene hydrate, balsamic
• terpine-4-ol, sweet woody and peppery aroma
  
• α- terpineol, woody pine scent, citrus and lily
• β-pinene, woody pine scent, as in cumin, pine (pine cone), juniper and hemp,
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,

Use

The taste of dried marjoram comes out best when the leaves are added towards the end of the preparation time, and are given a maximum of ten minutes to absorb water again, to develop flavor and to share with the dish .

Majoran is used in the Mediterranean with meat, salads, cheese and bread, when a little citrus is desired, often as a milder substitute for oregano. If you want to use oregano instead of marjoram in a dish, make sure that the strong taste does not overpower the other flavor components.

The more delicate the dish, the more it should be considered to use marjoram instead of oregano. A rule of thumb is: - rustic Mediterranean and southern French dishes oregano, - refined northern French dishes: marjoram.

Attributes:

• 100% dried leaf (zipped) of the Origanum majorana
• origin: Italy

Assortment

• available in glass and pouch (no test tubes)
  
• glass jar contains 20 grams
• stand-up pouches with a content of up to 20 to 150 grams
• larger quantities on request

Gift Wrap

• the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the section gift packaging
  

Save:

• keep your green herbs in closed packaging
• preferably store in a dark, dry and cool place
• best before August 2024 (08/24)
• this expiration date is an indication