Who has not heard of a spice like marjoram today? The seasoning got its name from the Arabic word “marjamie”, which means “incomparable” in translation. She was known in almost any country. So, in Rome, she was credited with loving power, possibly because of the Latin name "amaracum", and in Egypt a bouquet of such grass was given to the object of admiration. Of course, for us, too much variety of spices and herbs is 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 culinary art; it can be added to absolutely any dish - from soups to desserts. The 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, which are rich in marjoram. This seasoning is also characterized by a high content of vitamins, which cannot but affect the taste shades. For example, in its composition you can find rutin, carotene, pectin, vitamin C and tannins. Marjoram was isolated in a separate genus relatively recently, before it was equated with oregano, although they have bright differences.
Origin
The birthplace of this wonderful spice is Southern Europe, namely the Mediterranean, although in the wild it can be found in Asia Minor, and even in North Africa. Marjoram began to be cultivated in India and in Western Europe. And we grow it mainly in the Crimea, the Baltic States, Moldova and the Caucasus. Two varieties of grass are known: flower and leaf. But the latter species became 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, very fond of light and loose soil. And although it is quite drought tolerant, but at the very beginning it requires abundant watering. 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 drying, the grass does not lose its properties, so you can stock up on it for future use, but the seasoning should be stored in a hermetically sealed container.
History
Marjoram has been known as a spice and medicinal plant since time immemorial. The Greeks believed that he had magical powers, so they often used it in sacrifices to the gods, smoking incense. They also held the opinion that if you add spice to the wine, 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 giving joy and courage. In ancient times, a spice such as marjoram was used not only in cooking, but also in cosmetology. It was added as a flavoring to hand washing water. In Europe, it was generally considered bad form not to season 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. Its widespread use in medicine is also known. Healers recommended spice for rheumatism and for a cold, believing that it clears the airways, makes the mind clean, and the heart strong. Today, many have forgotten about the medicinal properties that marjoram has. Seasoning is still a favorite in cooking.
Cooking Application
Everyone appreciated this spice, from high-class cooks to hostesses in the countryside. Due to the expressive taste and bright aroma, marjoram is added to all types of dishes, whether it is meat or vegetable, salads or soups, drinks or desserts. As a rule, only the leaves and buds of the plant are used, both dried and fresh. Seasoning is widely used in the preservation of vegetables, such as cucumbers, squash, squash or tomatoes. In all countries of the world, the best chefs used marjoram mainly for flavoring and improving the taste of fatty and difficult to digest dishes. Some theorem was even formulated, stating that marjoram would be the best friend for fatty meat. Another name for this seasoning is sausage herb, from which we can conclude that it is 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 stewed fruit. It will not only improve the taste and aroma of the drink, but also give it a refreshing touch, which is very valuable in the summer. Of course, it is better if you have fresh leaves at your fingertips - they are most fragrant. But it’s okay if you use them dry. Among other things, marjoram at all times was the main component of alcoholic tinctures and elixirs. As for desserts, it will perfectly complement summer refreshing dishes, jellies or sorbets made from fruits and berries.
How to replace marjoram?
Such a popular spice in Europe is sometimes difficult to find on store shelves in your city. However, it can be replaced. As a rule, spices and herbs with equally strong taste and aroma act as analogues. For example, until recently, oregano was considered a close relative of marjoram. This seasoning has become widely known due 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 suitable for replacement if you do not find marjoram herb. The use of seasoning in cooking is a science. It is not possible to completely replace one with the other, since each of the spices is unique in its own way.
The best combinations
But as for the combination of spices, there are no boundaries. Although this is also a whole art. It is necessary to have talent in order to harmoniously combine so different tastes and aromas in one recipe, 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 products that you are going to cook, since herbs and spices only complement them. For example, if you plan to bake potatoes or eggplant, then a wonderful taste accent will be given to the dish by such seasonings as sage, basil, thyme and marjoram. The use of the latter in combination with spices, cloves and nutmeg is welcomed in the preparation of minced meat or paste, which is especially popular in France. If we take traditional combinations, then among them stand out bay leaf, black or
allspice and the grass we are considering. Due to the unique taste of
marjoram, it can even be combined with bitter herbs - wormwood or caraway seeds. 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. Therefore, do not be afraid to experiment, and you will discover an amazing new world of aromas and tastes. 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.
Use in medicine
What else will marjoram surprise us with? The use in cooking is far from the only thing this plant can boast of. It is also widely used in folk medicine as an anesthetic for migraines or menstrual cramps. They treat cough and diseases of the nervous system. As mentioned above, marjoram is often added to very fatty digestible dishes, because it has a positive effect on the processes in the stomach and intestines. A decoction of such grass will help get rid of flatulence, and also have a sedative effect.
Along with calendula, marjoram has an anti-inflammatory effect, for example, after tooth extraction or at the first sign of stomatitis, it is not superfluous to rinse your mouth with a decoction of these herbs 3-4 times a day. Marjoram is often advised with a salt-free diet, as it is a powerful
enhancer of taste. Ointments based on the plant in question are used for neuralgic pains, sprains, dislocations and rheumatic diseases. People who have kidney, gall bladder, liver disease, as well as those who have suffered 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. He has the most active effect during colds, as it relieves a runny nose and sore throat.