Sprigs of marjoram
Origanum
majorana.
Welcome to the summary page for FabulousFusionFood's Herb guide to Marjoram along with all the Marjoram containing recipes presented on this site, with 102 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives information about Marjoram and a listing of all the Marjoram-based recipes added to this site.
These recipes, all contain Marjoram as a major herb flavouring.
Marjoram, Origanum majorana (also known as Sweet Marjoram or Knotted Marjoram), is a perennial herb that's member of the Lamiaceae (mint) family. It has a low creeping nature and makes an excellent undershrub and bears aromatic leaves with sweet pine and citrus flavours. Sometimes known as Sweet Marjoram, Knotted Marjoram or Majorana hortensis the plant's name derives from the Medieval Latin majorana via the Old French majorane.
The leaves can be used either fresh or dry and marjoram is an essential ingredient in herb combinations such as French Herbes de Prevence and Middle Eastern Za'atar. It is related to Oregano (see below) but they are distinct species.
The content of aromatic oil in the leaves depends on the season but typically ranges from 0.75% to 3.5%. The main aroma component is a bicyclic monoterpene alcohol, cis-sabinene hydrate (max. 40%); furthermore, α-terpinene, 4-terpineol, α-terpineol, terpinenyl-4-acetate and 1,8-cineol are found in significant amounts. Interestingly, though marjoram is closely related to oregano, the phenolic compounds that are characteristic of oregano's flavour and taste are entirely absent in marjoram.
Marjoram makes a wonderful sweet addition to pasta sauces and can be mixed with other herbs for stuffing fish or chicken breasts.
The recipes given below contain marjoram as an important or dominant component. However, you can also access all the recipes on this site that contain marjoram as an ingredient.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives information about Marjoram and a listing of all the Marjoram-based recipes added to this site.
These recipes, all contain Marjoram as a major herb flavouring.
Marjoram, Origanum majorana (also known as Sweet Marjoram or Knotted Marjoram), is a perennial herb that's member of the Lamiaceae (mint) family. It has a low creeping nature and makes an excellent undershrub and bears aromatic leaves with sweet pine and citrus flavours. Sometimes known as Sweet Marjoram, Knotted Marjoram or Majorana hortensis the plant's name derives from the Medieval Latin majorana via the Old French majorane.
The leaves can be used either fresh or dry and marjoram is an essential ingredient in herb combinations such as French Herbes de Prevence and Middle Eastern Za'atar. It is related to Oregano (see below) but they are distinct species.
The content of aromatic oil in the leaves depends on the season but typically ranges from 0.75% to 3.5%. The main aroma component is a bicyclic monoterpene alcohol, cis-sabinene hydrate (max. 40%); furthermore, α-terpinene, 4-terpineol, α-terpineol, terpinenyl-4-acetate and 1,8-cineol are found in significant amounts. Interestingly, though marjoram is closely related to oregano, the phenolic compounds that are characteristic of oregano's flavour and taste are entirely absent in marjoram.
Marjoram makes a wonderful sweet addition to pasta sauces and can be mixed with other herbs for stuffing fish or chicken breasts.
The recipes given below contain marjoram as an important or dominant component. However, you can also access all the recipes on this site that contain marjoram as an ingredient.
The alphabetical list of all Marjoram recipes on this site follows, (limited to 100 recipes per page). There are 102 recipes in total:
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| Aljota (Fish Soup) Origin: Malta | Gribnoy Ikra (Mushrom Caviar) Origin: Russia | Pur Fayte Ypocras (To Make Hippocras) Origin: England |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Haggas Otherways. Origin: England | Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup) Origin: Germany |
| Amiæ (Barbecued Fish) Origin: Roman | Herb Powder for Flavouring Origin: British | Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) Origin: Welsh |
| Antipasto Chef's Salad Origin: Britain | Herbes de Provence Origin: France | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg |
| Aromatic Herbaceous Seasoning Origin: British | Honey Mushroom Stuffing Origin: American | Roast Lamb Offal Sausages Origin: Albania |
| Aspic Jelly Origin: Britain | Honey-brined Herb-Roasted Turkey Origin: Spain | Saffron Milk Cap Pâté Origin: Britain |
| Bacon Koftas Origin: Britain | Idrijski žlikrofi (Slovenian Potato-filled Dumplings) Origin: Slovenia | Salmagundi with Herby Rack of Lamb Origin: Britain |
| Bajan Curry Powder Origin: Barbados | Insalata di Riso (Rice Salad) Origin: Italy | Salutiamoci (Courgette and Onion Lacto-fermented Pickles with Dulse) Origin: Italy |
| Bajan Green Seasoning Origin: Barbados | Italian Herbs Origin: American | Sao Tomean Calulu Origin: Sao Tome |
| Barszcz Wigilijny (Polish Christmas Eve Borscht) Origin: Poland | Italian Seasoning Origin: Italy | Sawse Madame Origin: Britain |
| Bayrisches Bratensäuglingshwein (Bavarian Roast Suckling Pig) Origin: Germany | Kamba i Bob Jahnija (Bell Pepper and Bean Stew) Origin: Bulgaria | Seasoning Pudding Origin: Manx |
| Bigilla (Broad Bean Dip) Origin: Malta | Khmeli-Suneli Origin: Georgia | Skilpadjie (Afrikaans Faggots) Origin: South Africa |
| Bigos (Polish Hunter's Stew) Origin: Poland | Kuba (Mushroom and Barley Casserole) Origin: Czech | Snyboontjies Bredie (Green Bean Bredie) Origin: South Africa |
| Bigos (Lithuanian Hunter's Stew) Origin: Lithuania | Majoranas Tokany (Beef with Marjoram) Origin: Hungary | South African Braai Chicken Spice Origin: South Africa |
| Boiled Thin Flank of Beef Origin: British | Marinara Pizza Origin: Italy | St Kitts Jerk Seasoning Origin: Saint Kitts |
| Braised Roll of Beef à la Bearnaise Origin: British | Marjoram Jelly Origin: Britain | Stewed Beef Origin: British |
| Cabbage Bredie Origin: South Africa | Mexican Crockpot Chili Origin: American | Stuffed Pork Belly with Southernwood Origin: British |
| Carlin Pease Pudding Origin: Britain | Mititei (Romanian Minced Meat Sausages) Origin: Romania | Tartes of Flesh (Meat Pie) Origin: England |
| Chmeli-Suneli Origin: Kyrgyzstan | Mock Turtle I Origin: British | Thick Giblet Soup Origin: British |
| Clear Giblet Soup Origin: British | Mole Rojo (Red Mole Sauce) Origin: Mexico | Thick Mock-turtle Soup Origin: British |
| Clear Mock-turtle Soup Origin: British | Mongolian Spice Origin: Mongolia | Tinga de Pollo (Chicken Tinga) Origin: Mexico |
| Collared Beef Origin: British | Montserratian Goat Water Origin: Montserrat | To make a Haggas Pudding. Origin: Britain |
| Collared Venison Origin: British | Mrs Beeton Asparagus Soup Origin: British | To Make Sausages Origin: British |
| Cornish Cutting Pie Origin: England | North-Africa Style Breast of Lamb Origin: Fusion | To Sowce a Pigge (Collar of Brawn) Origin: England |
| Cumberland Sausage Origin: England | Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage) Origin: Germany | Tomato and Lettuce Soup Origin: Britain |
| Czech Liver Dumplings Origin: Czech | Pasta Soup with Chicken Livers Origin: Britain | Turkey and Ham Pie Origin: British |
| Doner Spice Mix Origin: Germany | Pasta with Daylily Flower Buds and Mushrooms Origin: American | Turkey Rolls Origin: Britain |
| Easter Tansy Origin: Britain | Pease Pottage Origin: Britain | Ukrainian Sausage from Lviv Origin: Ukraine |
| Frankfurter Sausage Origin: Germany | Peiouns y Stewed (Stewed Pigeons) Origin: England | Veal Stuffing Origin: British |
| Fried Lamb's Kidneys with Guinness and Mushroom Sauce Origin: Ireland | Pigeon Peas and Rice Origin: Barbados | Verde Sawse (Green Sauce) Origin: England |
| Frytour of Erebes (Herb Fritters) Origin: England | Planked Trout Origin: American | White Fish with Fennel Origin: Britain |
| Gonos (Fried Whitebait) Origin: Roman | Poultry Seasoning Origin: American | Wild Marjoram Scones Origin: Britain |
| Goose with Apples Origin: British | Pressed Beef Origin: British | |
| Goosegrass and Wild Greens Soup Origin: Britain | Pudding and Souse Origin: Barbados |
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