This marjoram comes from Italy, where it grows wild. The taste of this 'wild marjoram' is strong. You will undoubtedly recognize pine cone and citrus in it. Use this marjoram in dishes with tomato, in salads and soups, but also with fish, and more. . .
The term wild marjoram may be confusing. After all, wild marjoram in botany is understood to mean orgeno. 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 in many marjoram stem and leaf are processed together. This is not the case with our marjoram, the leaves are zipped from the stems after harvesting. In addition, our marjoram is harvested early in summer, shortly before flowering, when the leaves are at their most flavoursome.
Majoraan is a plant from the family of the lip flower, 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 has by nature and due to the careful method of harvesting and processing a more powerful and broader taste 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 makes marjoram perfectly combined with tomato and tomato preparations, such as salads and soups. The most important seasonings are:
- sabineen, responsible for the woody, camphor-like taste 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 scent, as in cumin, pine(napple), juniper and hemp,
- β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,
The taste of dried marjoram is best when the leaves are added towards the end of the cooking time, and given a maximum of ten minutes to reabsorb water, 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 dominate the other flavor components.
The more delicate the dish, the more it is worth considering 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 content of up to 20 to 150 grams
- larger quantities on request
- 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, we refer to the section gift packaging
- store your green herbs in closed packaging
- preferably store in a dark, dry and cool place
- best before August 2024 (08/24)
- this best before date is an indication