Marjoram, rubbed, 100g

Marjoram, rubbed, 100g

The spicy, sweet-aromatic scent of marjoram was already legendary in ancient times.

Today, marjoram is one of the most popular herbs in Europe. Marjoram enhances potato dishes, soups, sauces, and seasons sausage specialties.

Origin : In antiquity, marjoram was a culturally significant herb. It was already known in the Bronze Age, when people used it as a kind of tobacco substitute, smoking it. In ancient times, marjoram gained renewed fame as a symbol of happiness and love. It was associated with the goddess of love, Aphrodite, and with the Greek god of marriage, Hymenaeus. Even bridal couples in Greece were once adorned with marjoram wreaths.

Marjoram originally comes from Anatolia, but this herb has long since conquered half the world. Today, marjoram is cultivated throughout the Mediterranean region and in Europe, including Germany. Marjoram loves the sun.

Characteristics and cultivation: Marjoram is cultivated in fields, thriving as a perennial in the warm Mediterranean region, but as an annual in Europe. With a cultivation area of ​​around 600 hectares in Germany alone, marjoram is now one of the most important spice plants that can be grown in this country.

Marjoram thrives as a herbaceous plant, but can also grow as a shrub. It is very often cultivated in gardens. Aroma and uses: Due to its high content of essential oils, flavonoids, tannins, and bitter substances, marjoram has a strong flavor.

Marjoram is traditionally used in potato dishes, soups, and sauces. It is also indispensable in sausage production, giving blood sausage, liver sausage, and other homemade specialties their characteristic flavor.

Medicinal use: Marjoram is considered a stomach-strengthening herb; it is said to have a positive effect on digestion and is therefore added as a seasoning to very fatty dishes such as goose or lard.

In the Middle Ages, people used marjoram to treat numerous other ailments. Marjoram ointment can also be used for flatulence. Marjoram is a versatile herb. It develops its full aroma when added to dishes early on, i.e., when cooked with them.

Marjoram and its relative, oregano, do not go well together in terms of taste. Therefore, even in Mediterranean dishes, one should avoid using both spices at the same time.