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Marjoram is a tender perennial herb, often grown as an annual in cooler climates, with small, oval, gray-green leaves and a sweet, aromatic scent. It forms a bushy mound and produces clusters of tiny white or pale pink flowers in mid to late summer. The flavor is warm, slightly citrusy, and more delicate than oregano, to which it is closely related. Marjoram is commonly used to season meats, sausages, soups, stews, and Mediterranean dishes, and is excellent in herb blends and dressings.
Varieties: Sweet Marjoram, (Origanum majorana), Wild Marjoram (Origanum vulgare), and Pot Marjoram (Origanum onites).
Marjoram
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Oregano
Oregano is a culinary and medicinal herb from the mint family. It has been used in medicine and cooking for thousands of years. It adds flavor, and it may have a number of health benefits. Oregano is used either fresh or dried to flavor dishes. It is a typical herb in Italian cooking and goes wonderfully with tomatoes, salads, cheeses, vegetables (carrots), eggs, meat, and fish.
Varieties: Compact, Golden Crinkle Leaf, Golden, Greek, Hot & Spicy, Italian, Kent Beauty, Kirigami, Purple Maiden, Supreme, Variegated
Red Basil
Red Basil is a striking variety of basil distinguished by its deep burgundy to purple-red leaves and spicy-sweet aroma. It grows as a compact annual herb with glossy foliage and small pink to purple flowers that appear in mid to late summer. The flavor is similar to sweet basil but slightly more intense, with notes of clove and anise. Red basil adds both color and taste to salads, pastas, vinegars, and garnishes, and its vibrant leaves are often used decoratively in culinary presentations.
Varieties: Red Rubin, Dark Opal, and Purple Ruffles.
Rosemary
Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Use rosemary sparingly as an accent to food as the flavor can be somewhat pungent and resinous. Use with fish, pork, lamb, poultry and game.
Varieties: Creeping, Upright
Thyme
Thyme is highly aromatic with a hint of clove and mint fragrance. Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing and poultry dishes. Its flavor and fragrance is not adversely affected by long, slow cooking.
Varieties: Caraway, Creeping Lemon, Doone Valley (Lemon), English, Foxley, French, Golden Lemon, Highland Cream, Lemon, Red creeping, Silver Edge, Spicy Orange, Woolly
