Also: sausage cabbage, garden major, garden food, mairon, tripe, kuchelkraut, mairan, mairan herb, miran, sweet marjoram, bath herb, roast herbs
one to three year old plant, gray-green stem with downy, felty hairs
elongated, egg-shaped, entire leaves, whitish to reddish flowers
Stalk is harvested with leaves, buds and sprouts, dried and rubbed
(Leaves, buds and sprout ends are stripped from the stem)
before flowering, May to August
fresh: in a pot and in bunches and dried: rubbed, cut, ground
essential oils, tannins, bitter substances
Taste and smell:
very spicy, tart peppery, slightly burning to bitter and slightly minty taste, the smell is strong and aromatic similar to thyme, but sweeter and more pleasantly slightly bitter
Cooking and kitchen use:
Dose marjoram carefully!
Cook for the last 15 minutes of the cooking time.
Soups: potato soup, tomato soup, green pea soup, hamburger eel soup, hearty vegetable soup
Stews: Hearty stews like caldo de pescade, Viennese potato soup, ...
Sausage / products: ham, bacon, black pudding, liver sausage, meat and sausage salads
Meat: pork, lamb, game, goose, roast meat, meat, grilled meat, ragouts and goulash, meat pies, fillings, liver dumplings, sausages, tongue, liver
Potatoes: all kinds of potato dishes
Vegetables: mushroom dishes, tomatoes, legume dishes
Other: typical sausage seasoning, part of homemade lard
Use in dietetics:
Has a digestive and antispasmodic effect