Marjoram
Bot.: Origanum majorana
Marjoram (Origanum majorana) is a perennial herb in the family Lamiaceae originated in India that is about 30-60 cm tall.
Nowadays, the aromatic plant is available almost everywhere. Dried and hermetically sealed, marjoram retains most of its aroma. The characteristic flavor of marjoram is attributed mostly to terpinene, pinene and sabinene.
Marjoram is used to flavor meat and fish dishes, soups, legumes, potatoes and sausages such as liverwurst and black pudding (along with thyme).
Nutrients of marjoram
| Nutrients of marjoram per 100 mg | |
|---|---|
| Energy | 287 kcal |
| Water | 7,24 g |
| Protein | 12,70 g |
| Fat | g |
| Carbohydrates | 42,50 g |
| Dietary fiber | 18,11 g |
| Calcium | 1990 mg |
| Potassium | 1520 mg |
| Magnesium | 350 mg |
Here you can find a list, which spices / herbs to use with a particular dish.