Origanum | Wild Marjoram
Spade shape olive-green leaves with an aromatic, warm and slightly bitter taste that compliments meats, vegetables, sauces and salads.
Hardy perennial with clusters of tiny tubular mauve flowers in Summer. Plant has dark green aromatic slightly hairy leaves.
The Greeks and Romans used it not only as a scent after taking a bath and as a massage oil, but also as a disinfectant and preservative. More than likely they were responsible for the spread of this plant across Europe, where it became known as Marjoram. The new Englanders took it to North America, where there arose further confusion of nomenclature. Until the 1940’s common marjoram was called wild marjoram in America, but is now known as Oregano.
Nutrition and health benefits
Marjoram and Oregano aid the digestion, and acts as an antiseptic and as a preservative. This plant acts as such a good antiseptic due to its high Thymol content.
How to use Oregano
Can be used to flavour savoury dishes, snipped and sprinkled on food, used in spreads, salads and sauces.
Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.
Delicious Focaccia bread with herb oil. You will need at least 24 hours because the dough stands overnight. You can also use any combination of herbs like basil, parsley, oregano, tarragon, rosemary, thyme, coriander and sage. Ingredients for the Bread 5 cups bread flour 2 teaspoons salt 50g yeast 6 tablespoons olive oil 2 cups water, luke warm ½-1 cup …
These pastries are wonderful and you can also create your own fillings. To make these into Spinach cheese parcels add some chopped baby spinach leaves in with the cheese mixture. Ingredients 2-3 sheets buttered filo pastry olive oil 1 tsp thyme 1 tsp fresh Marjoram or Oregano 1 clove garlic 85g goats’ cheese cheddar (a hard cheddar-like cheese) – cut …