Dried Marjoram
- 5 grams
This herb and its slightly spicy scent originate from the Mediterranean. The Greeks and Romans already knew it as a medicinal plant. As a spice, the coarsely ground mixture of leaves and flowers is used with soups, leguminous vegetables, pâtés and potato rösti. It is also added to smoked meats, lamb or pork.
Tip: Simmer the dish for a short while after adding marjoram to release its flavour better.
