How would you describe marjoram?

How would you describe marjoram?

marjoram, (Origanum majorana), also called sweet marjoram, perennial plant of the mint family (Lamiaceae), grown as a culinary herb. Its fresh or dried leaves and flowering tops are used to season many foods, imparting a warm, aromatic, slightly sharp, and bitterish flavour.

What is Majorana herb?

Marjoram (Origanum majorana) is an aromatic herb used for its citrus and pine flavors. The leaves and oil extracted from marjoram shrubs flavor a range of Middle Eastern and Mediterranean dishes, where it is indigenous.

What is marjoram best for?

Dried marjoram is a popular addition to salad dressings, meat dishes, and preserved meats such as German sausage. Used in both fresh and dried form, marjoram is subtler than its relative oregano and well suited to delicate vegetables, tomato-based dishes, such as tomato sauce and pizza, and poultry seasoning.

Is marjoram a herb or spice?

Marjoram, also known as sweet marjoram, is an aromatic herb in the mint family that has been grown in the Mediterranean, North Africa, and Western Asia for thousands of years ( 1 ). While similar to oregano, it has a milder flavor and is often used to garnish salads, soups, and meat dishes.

What is another name for marjoram?

common oregano
Origanum vulgare, aka wild marjoram and common oregano, has large leaves, and a strong oregano flavor. This is the most common species of oregano in Europe.

What is another name marjoram?

Origanum vulgare, aka wild marjoram and common oregano, has large leaves, and a strong oregano flavor. This is the most common species of oregano in Europe.

What food is marjoram used in?

Use fresh or dried marjoram to spice up marinades for meats and fish, especially veal, chicken, lamb, tilapia and snapper. It also livens up sautéed or roasted vegetables like eggplant and summer squash.

Whats the difference between marjoram and oregano?

Oregano plants have a concentration of the aromatic compound carvacrol, which gives it its savory flavor. Marjoram, by contrast, is sweeter, as it isn’t high in carvacrol. Instead, it gets its flavor from a variety of aromatic compounds including sabinene (fresh, woody), terpinene (citrus), and linalool (floral).