Marjoram - strong taste, distinctive smell.
The origin of marjoram is attributed to the former Anatolia, i.e. today's Turkey. There, the herb grew mainly in the areas bordering the Mediterranean Sea. Marjoram can still be found there today, even in wild form. Marjoram does not grow wild in our country, but in Germany, in Aschersleben in Saxony-Anhalt, the largest cultivation area of marjoram in Europe can be found. Maybe the plant grows in your garden, in a herb snail or on the balcony in a pot? In any case, we're pretty sure that marjoram is on your spice shelf. If not, you should change that quickly.
Marjoram - a hit in sausages
If there's one dish that's particularly closely associated with marjoram, it's sausage. Especially the sausage, because there marjoram is an integral part. For this reason, the plant is also called sausage spice or sausage herb. If you want to enhance your dishes with it, marjoram goes especially well with meat and poultry dishes, soups, stews, sauces, ragouts and gratins. Even in the times of the ancient Romans and Egyptians, marjoram was discovered as a seasoning plant and added to numerous dishes. Marjoram was given a very special honor by the Greeks, where garlands of marjoram were placed around the necks of brides and grooms. This was considered a sign of good luck.
Spice up with marjoram
Perhaps you are one of those cooks who have fresh herbs on the windowsill in the kitchen. But not everyone has enough space. No problem! You can use marjoram not only fresh from the bush, but also dried. So you get it from us in the online store rubbed or freeze-dried. Marjoram is also an important ingredient in spice mixtures, such as the herbs of Provence or the Italian herb mixture. It's best to keep a small supply, because marjoram is a spice that is used often and with pleasure.