Marjoram / Oregano
Marjoram
Plant of the Labiatae family, with pale green leaves and white or
pink flowers, used as spices. Close relative of oregano, the flavor
is a little softer than oregano. Great complement for recipes
Mediterranean flavor.
Oregano
Plant of the Labiatae family, with dark green leaves and
pink flowers, used as spices. The oregano is a close relative of
marjoram and its taste and smell are somewhat more pronounced than
those of marjoram. The oregano grows more frequently in the wild
that his cousin marjoram.
Culinary tips and advice
- Both herbs are indispensable in Mediterranean cuisine, particularly in regions of Italy and Provence. They are used to enhance the taste of tomatoes, sauces, vinaigrettes, fish, shellfish, eggs, meat, poultry, charcuterie…the list goes on and on.
- Branches of oregano or marjoram are often used to flavour oils or vinegars.
- Oregano and marjoram are both essential herbs in the traditional “herbes de Provence” bouquet.
Storage Life
Dried oregano and marjoram will keep a long time in an
air-tight opaque container stored in a cool dry place. Their
flavour and aroma can also be preserved in oil or vinegar.
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