In ancient times, in many countries, marjoram was considered a plant of happiness and love. And not in vain – this thermophilic plant is really very useful and striking in its properties. Marjoram is rich in many vitamins and essential oils. When added to dishes, it enhances their natural taste, therefore it organically complements dishes from many countries of the world.
Where to use marjoram:
- When canning pickles, tomatoes, squash and squash salads;
- When harvesting lard;
- In sauerkraut;
- When roasting poultry in the oven (chicken, duck, goose or turkey);
- When cooking homemade sausages;
- Instead of salt if you are on a salt-free diet;
- Cooking cauliflower dishes, in a duet with mushrooms and legumes;
- In heavy meat and fatty dishes, as marjoram promotes good digestion and fast digestion of food;
- Supplement raw vegetable salads with fresh marjoram leaves;
- Insist on marjoram vinegar: add fresh marjoram leaves to vinegar, and when infused for 7-10 days, they will give it a pleasant spicy aroma, ideal for making salads.
It is important to know:
- Add marjoram to dishes at the very end of their preparation, as its aroma quickly disappears;
- It is better to add marjoram infusion to soups and sauces. To prepare it, pour a little water over the plant, bring to a boil, cool and strain.
- When combining marjoram with other spices, remember that it clogs in lighter flavors, so choose equally strong spices as companions.
- Store marjoram in a sealed container in a dark place.
Recall that earlier we talked about which 5 spices help in burning fat, and also advised how to properly store spices and spices.