This marjoram comes from Italy, where it grows in the wild. The taste of this 'wild marjoram' is powerful. You will undoubtedly recognize pine cone and citrus in it. Use this marjoram in dishes with tomatoes, 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 'on the stem'. That is why many marjoram stem and leaves are processed together. This is not the case in our marjoram, the leaves are zipped from the stems after harvesting. In addition, our marjoram is harvested early in the summer, shortly before flowering, when the leaves are at their most flavorful.
Majoraan is a plant from the lip flower 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 (about 40% each), and contains more terpineol than a standard marjoram (sabinyl chemotype). The taste and smell are a mixture of sweet pine cone and citrus, which means that marjoram combines well with tomato and preparations with tomato, such as salads and soups. The most important seasonings are:
- sabinene, responsible for the woody, camphoraceous 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, citrus and lily
- β-pinene, woody pine odor, as in cumin, pine, juniper and hemp,
- β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,
The taste of dried marjoram is best achieved when the leaves are added towards the end of the cooking time and are allowed a maximum of ten minutes to absorb water again, develop flavor and share with the dish .
Majoraan 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 flavor does not overpower the other flavor components.
The more delicate the dish, the more you should consider using marjoram instead of oregano. A rule of thumb is: - rustic Mediterranean and southern French dishes: oregano, - refined northern French dishes: marjoram.
- 100% dried leaf (zipped) of the Origanum majorana
- origin: Italy
- available in glass and stand-up pouch (no test tubes)
- glass jar contains 20 grams
- stand-up pouches with a capacity of up to 20 to 150 grams
- larger quantities on request
- the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
- For an overview of our gift packaging, please refer to the gift packaging section
- store 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