The marjoram plant is an aromatic herb known for its aromatherapeutic and culinary uses. Marjoram contains various compounds that have effective antibacterial, antiviral and antifungal properties.
A similar taste to thyme, but sweeter and stronger, warm, slightly sharp and a little bitter… That’s our marvellous Marjoram!
What can our dried Marjoram do? (More like what CAN’T it do!) This aromatic herb works well with eggs, cheese, fish, meat, and poultry but don’t forget to try it in quiches, frittatas, savoury tarts, pizzas, and pastas. Sprinkle into stuffing and salad recipes or enhance the flavours of vegetables (we highly recommend pairing with carrots and tomatoes).
Dried Marjoram
The leaves and flowers are used fresh or dried in cooking many foods, including beef, veal, lamb, poultry, fish, pizza, green vegetables, carrots, cauliflower, eggs, mushrooms and tomatoes. It flavours stews, marinades, sautes, dressings, vinegars, butter and oils. Can aid digestion and act as an antiseptic.
A few drops of essential oil on the pillow will help you sleep. It has mild antiseptic properties and can be added to herb bath mixtures and pot pourris. Dried marjoram can be added to herb wreaths. It is also used to make an olive dye.