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Marjoram

A classic from Mediterranean cuisine

Marjoram - Product picture

The herb has been used for at least twenty centuries, although back then, fresh marjoram was mainly known as a remedy for ailments. Nowadays, this herb is mainly known from Mediterranean cuisine. Marjoram is immediately recognisable in many Provençal recipes – often combined with oregano.

The aroma is intense, almost thyme-like; with a fresh, sweet and savoury flavour. Compared with oregano, marjoram tastes slightly milder.

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Storage advice

  • Transport and storage: Fresh marjoram has a longer shelf life if the temperature during transport and storage is kept between 2 and 4˚C.
  • Shop: The refrigerated section is the perfect place for in-store presentation.

Our marjoram is grown in:

Israel and Ethiopia

Recipes & preparation tips

If a tomato sauce really needs that Mediterranean touch, marjoram should definitely be included in the ingredient list. It also gives salads a wonderful flavour boost. To clean, rinse the herb and gently pat dry. Now it is ready for use.

Marjolein - Recipes & Preparation Tips

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