Dishes with marjoram - 30 cooking recipes

This spice has a spicy-floral aroma and a burning, sweet taste. Recipes recommend using marjoram in fresh and dry form. Both leaves and dry flower buds of this plant are used. When we cook at home, we add green marjoram leaves to salads, appetizers, and vegetable and mushroom soups. Marjoram is an excellent seasoning for meat dishes, sausages, minced meat, sauces and gravies. Recipes with marjoram use this seasoning to enhance the flavor of meat dishes. Marjoram also adds a piquant taste to fish and poultry dishes. Marjoram goes well with caraway seeds, thyme and parsley. This spice is often included in cheeses. Marjoram is also used when preparing vegetables for the winter, especially for canning cucumbers, tomatoes and zucchini, as well as for sauerkraut. Marjoram has a fairly high content of essential oils. The young greens of this spice contain a large amount of vitamins and nutrients. It contains vitamin C, pectin, carotene and tannins. It has long been believed that marjoram is ideal for fatty dishes. It has the excellent property of facilitating digestion. In Germany, marjoram is called "sausage grass" because it helps digest fatty German sausages. Fresh marjoram is a great addition to roast pork and ham. Rendered lard becomes very tasty after adding marjoram. Marjoram adds flavor to compotes, jelly and tea. This spice is also used to flavor vinegar. If you brew marjoram like tea, you get a wonderful refreshing drink. In Europe, marjoram is used in the production of soft drinks, wine and beer.