Also: sausage cabbage, garden major, garden food, mairon, tripe, kuchelkraut, mairan, mairan herb, miran, sweet marjoram, bath herb, roast herbs

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Description:

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)

Harvest time:

before flowering, May to August

Offer forms:

fresh: in a pot and in bunches and dried: rubbed, cut, ground

Ingredients:

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

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