Condiments and seasonings
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