Introduction
Marjoram, also known as “sausage herb”, is an herbaceous perennial plant belonging to the genus “oregano”. It is used as a seasoning in almost all cuisines of the world. Marjoram is similar in many ways to oregano (they belong to the same genus) and thyme, but these herbs should not be confused. Each of them has its own taste characteristics and they can complement, but not replace each other. What does marjoram taste like?
Marjoram is characterized by a sweet-spicy aroma with floral notes, it resembles a bit of camphor smell. The marjoram taste of this plant is pronounced, pungently spicy, but at the same time, it is quite subtle and does not cause irritation. The smell of marjoram essential oil is similar to a mixture of mint, pepper, chamomile and cardamom.
Marjoram beneficial features
Marjoram (fruit) is very rich in essential oils, their content reaches 3.5%. This plant also contains vitamin C, B-group vitamins, carotene, flavonoids, pectin, vegetable bitterness and tannins. Of the minerals, it is worth highlighting the high content of iron, zinc, selenium, phosphorus, manganese, sodium, magnesium and potassium.
The healing properties of marjoram:
- Treatment of gastrointestinal diseases;
- Improving digestion;
- Diuretic action;
- Calming effect on the body;
- Treatment of colds;
Marjoram is used both internally (usually in the form of infusions) and externally, in the form of lotions and compresses. Marjoram oils dissolve easily in alcohol and contain a very large amount of terpenes. This oil has Marjoram beneficial features and people very often use it as a rub in the treatment of varicose veins, gout, arthritis and arthrosis, radiculitis, rheumatism and all sorts of sprains.
Another feature of marjoram – despite its sweetish marjoram taste, it perfectly replaces salt, therefore it is indicated for salt-free diets.
No specific contraindications to the use of marjoram have been scientifically identified, however, you should not abuse this spice. Overdose may cause headaches and depressed mood.
Cooking applications
Want to know what does marjoram taste like? Marjoram is arguably the most popular culinary spice. People widely use it and add it to almost any dish, from curd to roast. Thanks to this seasoning, finished products acquire a special spicy aroma and specific flavor.
Marjoram buds and leaves are mainly used in cooking, and not only dried, but also fresh (sometimes even fried). This spice is a part of most marinades and preservative fillings (for tomatoes, cucumbers, squash, squash, cabbage, etc.). It is used in the preparation of second courses and salad dressings, various side dishes, soups and even desserts. This spice is perfect for sauces (tomato, sour cream, egg, cheese, etc.).
What does marjoram taste like with vegetables?
Marjoram goes well with any vegetables, fish, poultry and meat (especially fatty ones). Moreover, this spice is an essential ingredient in fatty meat dishes, both fried and stewed. This is due to its beneficial effects on digestion. That is why marjoram is added to almost all difficult-to-digest dishes, for example, beans, peas, etc. In Germany, this marjoram seasoning is put in national fatty sausages and small sausages, used for baking hams and roasting geese or ducks.
Moreover, marjoram is an excellent flavoring agent for drinks. It is brewed in tea (both on its own and in a mixture with other herbs), making an excellent refreshing drink. They are also flavored with jelly, compotes, vegetable juices and even vinegar.
Marjoram is also used in brewing and even in winemaking.
Since this marjoram seasoning in dried form has a very strong aroma, it should only be combined with herbs that have the same pronounced smell. More “subtle” spices marjoram will simply “clog” and their presence in the dish will not be felt. It is best used in conjunction with bay leaves, black or allspice. Some bitter spices (such as cumin) will also work, but in this case you need to add very little marjoram.
The aroma of fresh marjoram is more subtle and less persistent. Therefore, fresh it should be put into the dish only at the very end of cooking.
Types and varieties
There are two types of marjoram, to see what does marjoram taste like in different types continue reading.
- Floral. Small annual plant with small, neat leaves, native to Central European countries. Its stem is poorly developed, but at the same time it is covered with a large number of flowers.
- Sheet. It is a perennial, highly branched shrub with a fairly powerful stem and an abundance of leaves. It is found mainly in southern countries.
The taste and aroma of marjoram largely depends on the country of origin. Thus, plants from Western Asia are much more aromatic than European ones.
As for the varieties, the most popular are French marjoram, Spanish marjoram and the so-called “wild” marjoram.
Chemical composition
The stems and leaves of young marjoram contain essential oil (up to 3.5%), the smell can be compared with cardamom and thyme. The ether contains such compounds as:
- Linen
- Phenols
- Tannins
Terpenes are the main constituents of oils. It is noteworthy that scientists have not come to the conclusion what is the main carrier of the fragrance. During the flowering period of the plant, the essential oil reaches its maximum level, which cannot but attract bees.
But marjoram contains not only essential oil, macro- and microelements are also present in the leaves – iron, potassium, phosphorus, zinc, silicon. Marjoram stalks contain, vitamin C and vitamin A.
Conclusion
Culinary art is practically unthinkable without such a wonderful marjoram seasoning. It is added to both soups and desserts. Origanum majorana is characterized by a sweetish odor, reminiscent of camphor, a touch of spice and floral shades. The marjoram taste is hot and pronounced spicy. Also the palette of taste includes softness and sweet bouquet.
Marjoram is rich in essential oils. It contains a lot of vitamins, which also affects the marjoram taste. Carotene, vitamin C and pectin are the list of vitamins present in the composition. Some time ago, marjoram was equated with oregano, now it has been singled out as a separate genus.
