Marjoram

Ingredients: organic marjoram

� paleo � vegan � vegetarian � keto � gluten-free � nut-free � non-GMO � soy free �

Marjoram is a shrub-like herb that looks very similar to oregano, so similar in fact, that the two are often mistaken for each other. Marjoram grows like a small shrub, or �subshrub,� with multi-branched stems growing up to three feet in height. Marjoram has light green, slightly oval-shaped leaves, growing in pairs along its tender stems. The leaves tend to be more round and elliptical than those of oregano, with the same fuzzy texture. Marjoram has a sweet flavour, the source of which is a natural chemical called Sabinene hydrate. The sweetness is mixed with hints of pine and citrus. Marjoram doesn�t have as strong an aroma or flavour as oregano and is a bit more versatile. Small white flowers bloom at the top of the stems, in spikes (or bracts) that have a similar appearance to hops. The ideal harvest time is just before the flowers bloom when the amount of essential oils is at its peak.

Marjoram has a lot of different uses; it can be used in both savoury and sweet dishes. The leaves are removed from the stem prior to use. Marjoram is most often associated with flavouring poultry stuffings or sausages. Use Marjoram in marinades for either meat, fish and poultry or vegetables. The herb pairs well with vegetables and like its oregano cousin, tomato-based sauces and soups. It complements other herbs like thyme, tarragon, parsley, and basil. Where Marjoram takes a giant departure from the typical Origanum variety, is when it is used in sweet applications. Marjoram can be used to flavour custards, ice cream, pies, tarts and other desserts with fruit; it pairs well with melons, apples, and tropical fruits.