Marjoram (maggiorana)

This marjoram originates from Italy, where it grows wild. The flavor of this "wild marjoram" is strong. You'll undoubtedly recognize notes of pine and citrus. Use this marjoram in tomato dishes, salads and soups, but also with fish, and more...

The term wild marjoram may be confusing. In botany, wild marjoram is understood as orgeno. This wild, true marjoram (Origanum majorana) is used where "wild marjoram" (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's why many marjorams combine the stem and leaves. This isn't the case with our marjoram; the leaves are stripped from the stems after harvesting. Moreover, 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 Lamiaceae family, like oregano and thyme. Oregano is famous for its use in Italian and Greek cuisine, especially in combination with tomatoes and eggplant. However, oregano is used not only there, but also in Latin American cuisine. This wild-growing marjoram naturally, and thanks to the careful harvesting and processing methods, has a more powerful and broader flavor palette than most cultivated marjoram varieties.

Smell and taste

The odor and taste of this marjoram is typical of the mixed sabinyl/α-terpineol chemotype (ca 40% each), and contains More terpineol than standard marjoram (sabinyl chemotype). The flavor and aroma are a blend of sweet pine and citrus, making marjoram a perfect match for tomatoes and tomato-based dishes, such as salads and soups. The main flavorings are:

• sabinene, responsible for the woody, camphor-like flavour of blackcurrant, among other things pepper, with citrus and pine 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 cone, juniper berry and hemp,
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,

Usage

The flavor of dried marjoram is best when the leaves are added towards the end of the cooking time, and are allowed to absorb water again for a maximum of ten minutes, develop flavor, and be incorporated into the dish.

Marjoram is used in the Mediterranean with meat, salads, cheese, and bread when a hint of citrus is desired, often as a milder substitute for oregano. If you choose to use oregano in a dish instead of marjoram, be careful that its strong flavor doesn't overpower the other flavor components.

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

Features:

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

Assortment

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

Gift wrapping

• 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 section gift wrapping
  

Save:

• store your green herbs in closed packaging
• preferably store in a dark, dry and cool place
• best before October 2026 (10-2026)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.