Organic marjoram

Seeds:  700  / Botanical name:  Origanum majorana

The hearty spice blend of Mediterranean cuisine for flavorful meat dishes

Marjoram can reach a height of 50 to 90 centimeters. The plant produces small, aromatic leaves due to their aromatic oil content. The small flowers, usually white to pale red, appear between July and September. They are located at the top of the plant and are arranged in spikes. Marjoram is related to oregano; both belong to the same genus. Oregano is also called wild marjoram because it is not cultivated but typically grows wild in southern regions. Marjoram is used in German cuisine for sausage making. Thuringian bratwurst is probably the most famous dish that uses marjoram.

Natural habitat:  Marjoram originally comes from the eastern Mediterranean region, from where it spread throughout the Mediterranean.

In the kitchen:  Marjoram is so potent that you only need a few leaves to enhance a dish. It is best harvested before flowering, as the flavor intensity diminishes during flowering. Tip: The essential oil content is highest in the early morning or afternoon. Dried in bunches, then chopped and stored in opaque, sealable containers, marjoram can be kept for several years without losing much of its aroma. Stuffed roast goose, savory minced meat dishes, hearty potato soups – marjoram is particularly well-suited to hearty dishes. Its intense flavor enhances meat dishes with poultry, rabbit, game, and pork. A small amount of marjoram is also perfect for rounding out vegetable dishes, casseroles, roasted potatoes, tomato soups, beans, and legume dishes. Fresh or dried, it is also an ideal addition to sauces, dips, herb mayonnaise, and smooth quark or cream cheese.