Marjoram

A native of the Mediterranean, marjoram is one of the most often used herbs in the cuisines of Europe. It has a subtle flavour and aroma - not as distinct as oregano but more distinct than thyme. Sweet marjoram is the most widely available and usually referred to as "marjoram". It has oval, pale green leaves (2.5cm approx) and a delicate, sweet flavour.

To Buy:

Buy fresh or dried. Fresh bunches should not be wilted at point of purchase.

To Store:

Store dried herbs in airtight containers in a cool, dark, dry place. Will keep for 12 months. Store fresh herbs wrapped in damp kitchen paper in a plastic bag in the fridge. Better still, grow your own and pick when you need it.

Tips & Tricks:

If you grow your own marjoram make sure you give it a sunny spot and plant it in a pot that allows plenty of drainage. Cut back the herb regularly to encourage new growth. The flavour of marjoram goes well with pork and with cheese.

Cooking Tips:

The leaves and flowers are used fresh or dried in salads, soups, stuffings, omelettes and potato dishes. Mix with thyme to make your own za'tar.

Find recipes with Marjoram

Nutrition per 100 Grams:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.