Ethnic Spices: Marjoram

June 19, 12:09 PMOmaha Ethnic Restaurants ExaminerMelissa Aden

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Fresh Marjoram Leaves

Ethnicities that use this spice:
Mediterranean, Greek, Egyptian, Polish, Italian, German, English, French

Health Benefits:
A recent USDA study revealed that both oregano and fresh Marjoram leaves have the highest amount of antioxidants than in other herbs. The healing properties of the leaves’ soothing essential oils fight asthma, soothe the stomach, aid with insomnia, and relieve muscle aches.

If not including it in food, the herb can also be added to any tea and indigested that way.

Overview:
A lot of confusion consists around marjoram. Often confused for oregano, also called Wild Marjoram, and Pot Marjoram, which has similar uses to marjoram, it’s different than the two as it’s a member of the mint family and considered thyme’s herbal twin.

Best characterized for its sweet piney, citrus flavor and fragrant scent, marjoram is known as “the meat herb” as it compliments all foods besides sweets – especially meat dishes. It also accompanies other spices nicely in vegetable and egg dishes. Just be sure to add it towards the end of the recipe as too much heat strips marjoram of its delicate flavor.

Ethnically, the spice has many uses. It is one of the key spices used in German and Polish sausages, the French include it in Herbes de Provence, and Italian, Greek, and English recipes add it to many of their meat and sauce dishes.

The leaves of the Marjoram herb are sun-dried and grounded for use in foods, and the leaves are steam distilled to extract the plant’s essential oil – used in many cosmetics, dyes, perfumes, and medications. The floral scent of the spice makes it a good fit for use in hand soap, body lotion, body wash, shaving gel, and perfumes. As well, it is used in decorative herbal wreaths, and ornamental varieties of the plant are used as an attractive flowering filler for gardens.

Dried, Ground Marjoram

How to store it:
Most spices loose flavor quickly upon being grinded. This isn’t the case with marjoram. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do when dried, and can last up to three years if stored in an airtight container.

Fresh marjoram leaves last 10 to 14 days in the refrigerator, or up to four to six months if frozen.

Where to get it:
Marjoram is available year-round at grocery stores.

As well, it’s an easy plant to grow in an herb garden. The plant prefers full sun, well-drained soil and room to spread out and grow. Dry your own marjoram leaves in a shadowed, cool area.

Great Marjoram Recipes:

Polish Sausage Recipe

Italian Beef

Braised Short Ribs with Marjoram and Blue Cheese

Marjoram Corn Bread
 

Watch the video below for cooking tips on how to chop fresh marjoram.

 

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