Marjoram 40g VIVIO

Grated marjoram should be added to food at the end of cooking to preserve full flavor and aroma. It is also used to decorate dishes. The aroma and characteristic taste of marjoram suit both vegetable dishes, which include cabbage, potatoes, beans and meat (especially lamb, mutton, grilled dishes), and seafood. In the United States, it is used in poultry, pies, soups, and salads. Italians like to use marjoram in tomato sauces, pizza and fish dishes. In Polish cuisine, pea soup, bean soup and sour rye soup without the addition of marjoram are indispensable. It pairs well with thyme and rosemary. It is used, among other things, in the sausage industry to flavor white sausage. Interestingly, marjoram oil is also used in the production of liqueurs and teas.

Use in the kitchen:
• Marjoram is mainly added to meat as a spice for pork tenderloin. It is also added to tripe, pea soup and dumplings.
• In the past, marjoram was used to flavor drinks and cakes.
• Today, marjoram is used to flavor sour soups, white borscht, bean and pea soups, as well as pork loin and roasts.
• Marjoram is an inseparable spice for tripe.

Marjoram is a very aromatic herb that is now known and cultivated all over the world. In most Polish households it is added to soups, sauces and meats.