Marjoram (maggiorana)

This marjoram originates from Italy, where it grows in the wild. The flavor of this 'wild marjoram' is robust. You will undoubtedly detect pine cone and citrus in it. Use this marjoram in tomato dishes, salads, and soups, but also with fish, and more . . .

The term wild marjoram may be confusing. After all, in botany, wild marjoram refers to oregano. You use this wild, true marjoram (Origanum majorana) where 'wild marjoram' (i.e., oregano) is too strong, 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 the stem and leaf are processed together in many marjoram products. This is not the case with our marjoram; the leaves are stripped from the stems after harvesting. Furthermore, our marjoram is harvested early in the summer, shortly before flowering, when the leaves are at their most flavorful.

Marjoram is a plant in the mint family, just like oregano and thyme. Oregano is famous for its use in Italian and Greek cuisine, especially in combination with tomato and eggplant. However, oregano is not used exclusively there, but also in Latin American cuisine. This wild-growing marjoram naturally possesses a more powerful and broader flavor profile than most cultivated marjoram varieties, thanks to careful harvesting and processing methods.

Scent and taste

The scent and taste of this marjoram are typical of the mixed sabinyl/α-terpineol chemotype (approx. 40% each), and contains more terpineol than a standard marjoram (sabinyl chemotype). The taste and aroma are a mixture of sweet pine cone and citrus, making marjoram a great match for tomato and tomato dishes, such as salads and soups. The main flavorings are:

• sabinene, responsible for the woody, camphor-like flavor of black pepper, with citrus and pinecone 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 pepperig 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 fruit (mango, grape, peach) and mint,

Usage

The flavor of dried marjoram is best appreciated when the leaves are added towards the end of the cooking time and given at most ten minutes to absorb water, develop flavor, and share with the dish.

Marjoram is used in the Mediterranean with meat, salads, cheese, and bread when a touch of citrus is desired, often as a milder substitute for oregano. If you wish to use oregano in a dish instead of marjoram, ensure that the strong flavor does not overpower 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.

Features:

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

Assortment

• available in glass (20 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, 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:

• store your green herbs in a closed package
• preferably store in a dark, dry and cool place
• best before November 2027 (11-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.