Majoram has a mild and sweet flavor, compared to a combination of thyme and oregano. Adding nuanced, earthy notes that are floral and citrusy, marjoram is an excellent addition to recipes ranging from roasted meats to tomato-based sauces and infused oils. This advisor will provide you with all the information you need to prepare, cook, and purchase new marjoram to maintain its flavor and texture.
Photo credit: Fire and Sierra.
Marjoram is a perennial herb that grows in a sunny, warm but sheltered location. It thrives in spring and summer, generating small, soft, grayish-green leaves. The height of the plants ranges from 1 to 2 feet tall.
If you have time and space, you can grow herbs indoors or in the garden. However, you can also find marjoram in many supermarkets and markets throughout the year.
“I love the marjoram growing on our lawn. We grow it along a rock wall on a used grass path; every time I walk past it and disturb it, a glorious smell fills the air. “
When deciding on a bouquet of marjoram at the store, be sure to choose one that is fragrant, with soft stems that are not wilted or brittle, with bright green leaves, and that shows no symptoms of excessive moisture. Black and brown spots on the leaves imply that the marjoram is no longer fresh.
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Marjoram has a mild, savory citrus flavor that includes sweet and floral notes. Its flavor is less intense than that of many other new herbs such as oregano, thyme or rosemary. Instead, it delivers a sophisticated flavor that complements a variety of proteins and grains. and vegetables. It is also delicious in teas, infused oils, and herbal butters.
“I change the dried marjoram for oregano because I prefer the flavor: it is like oregano but less intense. I add it to sauces, soups, stews, dips and eggs. I feel like marjoram doesn’t get a lot of attention, but it really adds flavorful notes to my dishes.
If you plan to cook with store-bought marjoram, remove all wrapping first and add plastic shells, rubber bands, or zip ties. Then scan the bunch for wilted, dried, brown, or black leaves. Remove any dirt or debris and run the marjoram in cold water. Dry it with a tea towel or run it through a salad spinner to remove excess moisture.
Photo credit: Feu et Scie.
Marjoram is considered a sweet herb like cilantro, dill, basil, sage or parsley, so it should be purchased well to maintain its flavor and texture. The most common garage option is to wrap marjoram in a damp paper towel, place it in an airtight container, and store in the refrigerator.
You can also dry the marjoram with a piece of yarn. Store it in a cool, dry place until completely dry, then store it in an airtight container. A dehydrator will also work for this purpose.
Marjoram can also be frozen. Wash marjoram leaves as recommended, remove from the thick stem, and place in the individual compartments of an ice cube tray. Pour water over the herbs to cover and freeze them for later use. You can add frozen marjoram to soups and stews and sauces. Thawed herbs may not hold up well in new dishes like salads.
If they are sensitive herbs, add them towards the end of cooking. Fresh marjoram can also be used as a topping for dishes such as pasta, pizza, and salads. It can also be combined with salad dressings, sauces or soups while cooking or sprinkled on vegetables and seafood, new or in the last minutes of cooking.
Marjoram is a popular flavor for roasted meats such as roast chicken, roast lamb, beef, and pork. You can also find it in a variety of oils, teas, and butter as a flavoring agent.
“The smooth, sweet, fragrant flavors of marjoram stews, sausages, lentil dishes, and even salads. Mediterranean cuisine makes extensive use of marjoram in foods such as the French herb seasoning blend from Provence and the vegetable-laden Ratatouille stew from the south of France.
Fresh marjoram is basically used in savory dishes. It is used in Greek, Italian, French, Middle Eastern and North African cuisines and is used interchangeably with oregano. However, marjoram is sweet, and oregano is more bitter, so be aware of this difference. by opting for a new herb for your dish.
Majoram is a perennial herb that prefers warm, sunny, and sheltered environments. You can grow it indoors or outdoors. It is added to a wide variety of savory dishes, from roasted poultry to tomato-based sauces, and can also be served as a side dish. Its sweet and mild flavor is similar to that of oregano and thyme.
Marjoram can be obtained in food establishments throughout the year. It is more productive to opt for clusters with fragrant, sweet, grayish-green leaves. Avoid bunches with dry or wilted stems or leaves, as well as brown and black spots on the leaves. Marjoram can be dried or stored in the refrigerator or freezer.
As with other sensitive herbs, marjoram is added toward the end of the cooking process. It is popular in the cuisines of many cultures, and is added to Italian, Greek, French, Middle Eastern, and North African cuisines. If you see new marjoram in the store, be sure to grab a package and try adding it to new dishes. You’re sure to notice a world of delicious possibilities.
Gen La Rocca is a professional chef, editor, and publisher living in Southern California. She is the owner and recipe developer of Two Cloves Kitchen, a culinary site featuring fresh, California-inspired recipes. She has edited more than 20 novels, short stories and essays intended for publication.
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