Steenbergs Organic Marjoram

Steenbergs Organic Marjoram is less robust than the organic oregano. It has a lovely flowery flavour, which is quite strong and aromatic. It tastes similar to thyme with a camphorous hint over the grassy, savouriness of thyme.

Marjoram has a more delicate flavour than oregano but goes well in Italian cooking. So, it’s great on baked chicken or in a pasta dish. Like basil, Marjoram should be added near the end of cooking, which improves the flavour of tomato sauces, marinated vegetables or a ratatouille and salad dressing.

Axel’s Tasting Notes: Strong; Mildly savoury, grassy aroma similar to thyme, with more camphorous and sweet spicy notes to it.

More about Marjoram

Marjoram, Origanum marjorana, is related to oregano. Marjoram is a dense perennial that grows to 30 – 45 cm high.

Marjoram’s leaves are deep green and up to 3 cm long and are lightly ribbed, darker green on the top and paler underneath. Marjoram leaves are oval to elongated in shape.  Marjoram plants bear tiny white flowers.

To harvest marjoram, they are cut just before reaching full flowering, when their flavours are at their peak. When the leaves are crisp and dry, rub them off the stalks and store.

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.