The marjoram, between delicate aroma and vitamin benefit!
Marjoram is an aromatic herb used as a condiment in the form of fresh or dried leaves. Adapted to the sunny regions of southern Europe, it is harvested in the heart of summer and usually included in the composition of bouquets garnis. Although often confused with garden oregano , its delicate aroma brings it closer to thyme . Rich in iron and vitamin K , marjoram must be added at the end of cooking to not lose its nutritional properties. It is said that the essence obtained by distillation of marjoram flowers is antiseptic. In the evening, it is in any case a plant with relaxing effects, well known to people prone to migraines or insomnia, who consume it as an infusion!
Marjoram, a favorite herb of Mediterranean specialties
The marjoram is one of the most culinary specialties of the Mediterranean region, as in Corsica where it is appreciated to be macerated in red wine vinegar or marinated in olive oil . Very popular with lovers of spicy tomato dishes, such as ratatouille, pizzas and salads, marjoram naturally flavored grilled vegetables, eggplant, zucchini, peppers, onions, or the famous fougasse, this Provencal bakery specialty with a soft crumb enriched with olives, bacon and mixed herbs. Fresh, it keeps for a few days in a slightly moistened fabric. To dehydrate it, it is enough to suspend it in the shelter of the light or in a furnace at low temperature. Know, finally, that marjoram can only be kept dry, ideally in terracotta pots.
Marjoram is an aromatic herb used as a condiment in the form of fresh or dried leaves. Adapted to the sunny regions of southern Europe, it is harvested in the heart of summer and usually included in the composition of bouquets garnis. Although often confused with garden oregano , its delicate aroma brings it closer to thyme . Rich in iron and vitamin K , marjoram must be added at the end of cooking to not lose its nutritional properties. It is said that the essence obtained by distillation of marjoram flowers is antiseptic. In the evening, it is in any case a plant with relaxing effects, well known to people prone to migraines or insomnia, who consume it as an infusion!
Marjoram, a favorite herb of Mediterranean specialties
The marjoram is one of the most culinary specialties of the Mediterranean region, as in Corsica where it is appreciated to be macerated in red wine vinegar or marinated in olive oil . Very popular with lovers of spicy tomato dishes, such as ratatouille, pizzas and salads, marjoram naturally flavored grilled vegetables, eggplant, zucchini, peppers, onions, or the famous fougasse, this Provencal bakery specialty with a soft crumb enriched with olives, bacon and mixed herbs. Fresh, it keeps for a few days in a slightly moistened fabric. To dehydrate it, it is enough to suspend it in the shelter of the light or in a furnace at low temperature. Know, finally, that marjoram can only be kept dry, ideally in terracotta pots.
