Dried marjoram

Description

Dried marjoram has small, brittle leaves of a greenish-brown color and a warm, herbal-sweet aroma, somewhat similar to oregano, with a delicate hint of mint and bitterness. In the kitchen, it gives dishes a mild, soothing character, enhancing the flavor of meats, soups, and sauces without overpowering them. Nutritionally, marjoram provides few calories but is a source of antioxidants, vitamin K, vitamin A, and minerals such as iron and manganese. It is traditionally attributed with properties that support digestion, anti-inflammatory effects, mild antispasmodic action, and antimicrobial effects, making it a beneficial addition to the diet in moderate amounts. Marjoram pairs well with meat dishes (especially poultry and pork), soups, vegetable dishes, potatoes, beans, and tomato sauces, as well as marinades and sausages. Store dried marjoram in a sealed, dark container, away from heat and moisture; under proper conditions, its flavor will best maintain for 6–12 months.