Organic Marjoram Dried Herb Standard Jar - 10g

Steenbergs Organic Marjoram is less robust than the organic organo but has a lovely flowery flavour, which is quite strong and flavourful - it tastes similar to organic thyme with a camphorous hint over the grassy, savouriness of thyme.  Like or...

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£2.55

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Details

  • Flavours: Herby

Nutritional information

  • Values per 100g:
  • Energy 271kCal; 1136kJ
  • Protein 12.7g
  • Carbohydrates 60.6g
  • Fat 7.0g
  • Values per 0.7g teaspoon:
  • Energy 2kCal; 8kJ
  • Protein 0.1g
  • Carbohydrates 0.4g
  • Fat 0.0g

Organic Marjoram Dried Herb Standard Jar - 10g details and description

Steenbergs Organic Marjoram is less robust than the organic organo but has a lovely flowery flavour, which is quite strong and flavourful - it tastes similar to organic thyme with a camphorous hint over the grassy, savouriness of thyme.  Like organic basil, organic marjoram should be added near the end of cooking, improving the flavour of tomato sauce, marinated vegetables and salad dressing.  Steenbergs organic marjoram is, also, excellent in place of oregano, or basil on baked chicken, or a pasta side dish.

Marjoram, Origanum marjorana, is related to oregano.  Marjoram is a dense perennial that grows to 30-45cm in height (12-18 inches).  Marjoram's leaves are deep green and up to 3cm long (1 inch); they are lightly ribbed and darker green on the top and paler on the underneath.  Marjoram leaves are oval to elongated in shape.  Marjoram plants bear tiny white flowers.  The plant has a midly savoury, grassy aroma that is very similar to thyme, but with more camphorous and sweet spicy notes to it.  Unlike some herbs, I find that both marjoram and oregano have a better flavour when dried as this seems to concentrate in the exotic camphor flavours, creating a more intense flavour burst.  To harvest marjoram, they are cut just before reaching full flowering, when their flavours are at their peak, making sure that you cut the plant starting with the most densely packed stems and including the flower-heads; hang up in bunches in a dark, well-aired and dry place.  When the leaves are crisp and dry, rub them off the stalks and store.  For more information on marjoram, visit Wikipedia.

Marjoram has a more delicate (less robust) flavour than oregano, but can likewise be used in Italian cooking.  Marjoram works well with chicken and fish as well as egg dishes and when cooking mushrooms.  It also is a good flavour in stuffings, where it is less overpowering than some other herbs, and can be used to flavour ratatouille.  Marjoram works well with oregano, rosemary and thyme to develop herbal flavour mixes.  The BBC is a good source for recipes with marjoram.

Organic marjoram is a core part of the Steenbergs range of over 400 organic spices, peppers, herbs and flavoured sugars.  For your local stockist, click on "Where to see us", or call 01765 640 088 or email to enquiries@steenbergs.co.uk.

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