Ziółko Marjoram – 20 g

Marjoram is an ideal addition to heavy-digestible dishes such as bean and pea soups, braised and roast mutton and pork. It lends delicacy to a variety of sauces and works particularly well with tomatoes.

Marjoram in the kitchen

Due to its close affinity, marjoram is very often confused with oregano. However, it is worth knowing that they are definitely different in taste and smell. Both dried and fresh marjoram herb is used in cooking, but be careful – dried marjoram has a stronger aroma and should be added much less. Marjoram is an ideal addition to hard-to-digest dishes such as bean and pea soups, braised and roast mutton and pork. It adds delicacy to a variety of sauces and works particularly well with tomatoes. For this reason, it is very popular in Italian cuisine. This highly aromatic seasoning also enriches the flavour and aroma of fish dishes, cabbage-based dishes (e.g. bigos), pâtés, salads or roast new potatoes. Due to its extensive use in sausage making in Germany, marjoram has become known as the ‘sausage herb’. Our western neighbours, love to use it together with thyme.

Marjoram:

• It is recommended for gastritis, indigestion and other similar conditions. Marjoram has a positive effect on the digestive system due to its antiseptic, cholagogic and digestive juice stimulating properties.
• It is worth remembering when you have a cold – an infusion of marjoram effectively warms up the body, has an anti-inflammatory and anti-coughing effect.
• According to the literature, it also helps with intractable headaches.
• There is nothing better than a homemade marjoram ointment for a cold. A thin layer of the remedy is applied to the skin near the nose, taking care not to get it into the nasal cavity.
• Marjoram, due to its gentle action, can be used for pregnancy nausea. To feel the effects, it is enough to drink an infusion of marjoram 2-3 times a day.

Ingredients:

Dried marjoram 100%

Storage:

Store out of the reach of children, protect from light, moisture and foreign odours.