Introduction:
The small, smooth, oval marjoram leaves have a sweet, tart fragrance and an earthy, spicy aroma.
Use/Preparation:
The intense spiciness of marjoram harmonises particularly well with meat dishes with poultry, game, pork or sausage salads. But it can also be used to flavour vegetable dishes, casseroles, fried potatoes, tomato soup, beans and legume dishes. Fresh or dried, it rounds off sauces, dips, curd or cream cheese.
Health:
Marjoram makes fatty and heavy foods easier to digest. It is also full of essential oils, vitamin C, flavonoids and bitter substances, which are said to help relieve cramps and inflammation. Brewed marjoram tea can help with gastrointestinal complaints and coughs.
Alternatives:
Other Mediterranean herbs such as oregano, thyme or savory can be used as substitutes. They do not taste the same, but, like marjoram, they lend the typical aroma of Mediterranean cuisine.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 271/1140 |
| Fat | 7 g |
| Healthy fatty acids | 0,5 g |
| Carbohydrates | 60,6 g |
| Sugar | 4,1 g |
| Protein | 12,7 g |
| Salt | 0 g |
