This marjoram comes from Italy, where it grows in the wild. The taste of this 'wild marjoram' is strong and broad. You can recognize pine cone and citrus in it. Use this marjoram in tomato dishes, in salads and soups, but also with fish and more. . .

Use this true marjoram (Origanum majorana) where 'wild marjoram' (oregano) is too powerful, like in fish dishes.

Just like the 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 stem and leaves are processed together in many marjoram. In our marjoram that is not the case, the leaves are zipped after harvesting the stems. Moreover, our marjoram is harvested early in the summer, shortly before flowering, when the leaf is the tastiest.

Majoraan is a plant from the family of lip-flowering plants, 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 only used there, but also in Latin American cuisine. This wild-growing marjoram, which is called mantzourána in Crete, naturally and thanks to the careful method of harvesting and processing, has a more powerful and broader palette of flavors than most of the major marana varieties grown.

Smell and taste

The odor and taste of this marjoram is typical of the mixed sabinyl / alpha-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 means marjoram combines well with tomato and tomato preparations, such as salads and soups. The most important tastemakers are:

  • sabines, responsible for the woody, camphor-like taste of, among other things, black pepper, with citrus and pinecone notes
  • sabine-hydrate, mint, eucalyptus, "green"
  • cis- and trans-sabine hydrate, balsamic
  • terpine-4-ol, sweet woody and peppery 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 fruits (mango, grape, peach) and mint,
  • p-cymene, fresh, spicy, woody, citrus, as in cumin, oregano and coriander

Usage

Voeg gedroogde kruiden pas op het laatste moment toe. Het beste moment om gedroogde kruiden toe te voegen is hoogstens tien minuten voor het einde van een bereiding. Dat is voldoende om de blaadjes weer vocht op te laten nemen en de smaak op het gerecht over te brengen.

Features

  • 100% leaves (zipped) of the Origanum majorana
  • origin: Italy
  • harvest 2018

Availibility

  • glass jar containing 20 grams
  • pouch containing 30 grams
  • larger quantities on request

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • keep marjoram in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • May 2022


Origin
Italy
Botanical name
Lamiaceae Origanum majorana
Ingredients
No additions 100% dried leaves (zipped)
Allergen information
Contains no allergenes

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Marjoram

  • €3.25

  • Ex Tax: €2.98

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Tags: lamiaceae, wild herbs, marjoram