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Condiments and seasonings

Marjoram

Marjoram
Marjoram - a perennial aromatic herb of the family Labiatae, 20-50 cm tall, its leaves are covered with xagrayish bloom. It grows in the wild marjoram, and cultural status in South and Central Europe, as well as in the tropics. In CCCP he is bred in the southern areas, mainly in Central Asia, Ukraine and the Caucasus. Spiciness are leaves and flower buds, which are collected during flowering. For harvesting their future use dried. Marjoram is used as a spice due to the presence of essential oils, which are give it a bitter taste and peculiar odor. In fresh Majorana contains from 0.3 to 0.4% essential oils. Marjoram is used in both fresh (chopped) and in dried (frayed in powder form). It serves as a dressing for salads, fish, meat and vegetables; first and second meals (soup of beef tails, calf head, dishes from scarring, kidney). Marjoram is laid at the end of cooking. It applies also in the manufacture of special aromatic vinegar like tarragon. Marjoram gives dishes a bitter taste. Norms bookmark marjoram 0.1 g per serving (in dried form) and from 0.6 to 1.0 g (Fresh).
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