Marjoram (seasoning): useful properties and use in cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who hasn't heard of such a spice as marjoram today? The spice got its name from the Arabic word "marjamie", which means "incomparable". She was known in almost every country. So, in Rome, love power was attributed to her, perhaps because of the Latin name "amaracum", and in Egypt a bunch of such grass was given to an object of admiration. Of course, for us, too many varieties of spices and herbs are unusual, but using them in cooking will help fill life with new tastes and aromas.

Description

Marjoram is a seasoning that is used almost everywhere in the culinary arts; it can be added to absolutely any dishes - from soups to desserts. Its smell is slightly sweet, spicy, but at the same time floral, a bit like camphor. As for the taste, it is rather hot and spicy, on the one hand, and soft and sweet, on the other. Such a wide palette is associated with a huge amount of essential oils that marjoram is rich in. This seasoning also has a high content of vitamins, which cannot but affect the flavors. For example, it can includefind rutin, carotene, pectin, vitamin C and tannins. Marjoram was singled out as a separate genus relatively recently, before it was equated with oregano, although they have striking differences.

Origin

The birthplace of this wonderful spice is Southern Europe, namely the Mediterranean, although it can be found in the wild in Asia Minor, and even in North Africa. Marjoram began to be cultivated in India and Western Europe. And here it is grown mainly in the Crimea, the B altic States, Moldova and the Caucasus. There are two varieties of grass: flower and leaf. But the latter species has become widespread, since it is a perennial shrub. If you decide to plant a plant in your country house, then remember: marjoram is a heat-loving spice, loves light and loose soil very much. And although it is quite drought-resistant, it needs abundant watering at the very beginning. Marjoram blooms in June, at which time its leaves are rich in essential oils. And from that moment on, it can be used for cooking. When dried, the herb does not lose its properties, so you can stock it for future use, but you should store the seasoning in a hermetically sealed container.

History

As a spice and medicinal plant, marjoram has been known since time immemorial. The Greeks believed that he had magical powers, so they often used it in sacrifices to the gods, smoking incense. They were also of the opinion that if you add spice to wine, then it will become a kind of love drink, since the herb is a strong aphrodisiac. In addition, in Greece it was also known as a plant that gives joy and courage. In ancient times, such a spice as marjoram was used not only in cooking, but also in cosmetology. It was added as a flavoring agent to hand washing water. In Europe, it was generally considered bad form not to fill food with this unique spice. Even earlier than hops, marjoram was used in the production of beer, and the French discovered this seasoning for winemaking. It is also widely used in medicine. Traditional healers recommended the spice for both rheumatism and the common cold, believing that it clears the airways, makes the mind clear and the heart strong. To date, many have forgotten about the medicinal properties that marjoram has. The seasoning is still a favorite in cooking.

Use in cooking

This spice was appreciated by everyone, from high-class chefs to rural hostesses. Thanks to its expressive taste and bright aroma, marjoram is added to all types of dishes, be it meat or vegetables, salads or soups, drinks or desserts. As a rule, only the leaves and buds of the plant, both dried and fresh, are used. The seasoning is widely used in the preservation of vegetables, such as cucumbers, squash, zucchini or tomatoes. In all countries of the world, the best culinary specialists used marjoram mainly to flavor and improve the taste of fatty and indigestible dishes. A certain theorem was even formulated, stating that marjoram will be the best friend for fatty meat. Another name for this seasoning is sausageherb, from which we can conclude that it is quite often used in the preparation of sausages.

Drinks and desserts

Oddly enough, the best spice for pork is also suitable for making teas, jelly and compotes. It will not only improve the taste and aroma of the drink, but also give it refreshing notes, which is very valuable in the summer. Of course, it is better if you have fresh leaves on hand - they are the most fragrant. But it's okay if you use them dry. Among other things, marjoram has always been the main component of alcoholic tinctures and elixirs. As for desserts, it will perfectly complement summer refreshing dishes, jelly or fruit and berry sorbet.

What can I substitute for marjoram?

Spice so popular in Europe is sometimes hard to find on store shelves in your city. However, it can be replaced. As a rule, equally strong spices and herbs with no less intense taste and aroma act as analogues. For example, until recently, oregano was considered a close relative of marjoram. This condiment has become widely known thanks to the spread of pizzerias, as it is an integral component of this popular Italian dish. In some sources, oregano is called pizza spice. Thyme is also a good substitute if you can't find marjoram herb. The use of spices in cooking is a whole science. It will not be possible to completely replace one with the other, since each of the spices is unique in its own way.

Bestcombinations

But as for the combination of spices, there are no boundaries. Although this is also a whole art. It takes talent to harmoniously combine such different tastes and aromas in one recipe, while taking into account their strength and special properties. Say what you like, but cooking is akin to chemistry and physics. First of all, pay attention to the main foods that you are going to cook, as herbs and spices only complement them. For example, if you are planning to bake potatoes or eggplant, then seasonings such as sage, basil, thyme and marjoram will give a wonderful flavor accent to the dish. The use of the latter in combination with spices, cloves and nutmeg is welcome in the preparation of minced meat or pâté, especially popular in France. If we take traditional combinations, then bay leaves, black or allspice and the grass we are considering are distinguished among them. Thanks to the unique taste properties of marjoram, it can even be combined with bitter herbs - wormwood or cumin. In Germany, it is an integral component in the preparation of sausages. In many countries, there are national traditional recipes, where the main place is given to marjoram. So don't be afraid to experiment and you will discover an amazing new world of flavors and flavors. The main thing to know when using such a strong spice is that it should be added in moderation. Otherwise, it can kill not only the taste of other seasonings, but also the main product.

Medical use

What else marjoram will surprise us with? Application incooking is far from the only thing this plant can boast of. It is also widely used in folk medicine as a pain reliever for migraines or menstrual cramps. They treat cough and diseases of the nervous system. As mentioned above, marjoram is often added to very fatty, indigestible dishes, because it has a positive effect on the processes in the stomach and intestines. A decoction of this herb will help get rid of flatulence, and will also have a sedative effect.

Along with calendula, marjoram has an anti-inflammatory effect, for example, after tooth extraction or at the first signs of stomatitis, it will not be out of place to rinse your mouth with a decoction of these herbs 3-4 times a day. Marjoram is often recommended for a s alt-free diet, as it is a strong flavor enhancer. Ointments based on the plant in question are used for neuralgic pains, sprains, dislocations and rheumatic diseases. People who have been diagnosed with diseases of the kidneys, gallbladder, liver, as well as those who have had a myocardial infarction are recommended to take marjoram. The beneficial properties of this wonderful herb have been noticed for a long time, and from time immemorial people have been treated with decoctions and ointments based on it. It has the most active effect during colds, as it relieves a runny nose and sore throat.