The lovely scent of Marjoram Leaf explains its historic use as an aromatic, cosmetic, decorative, and medicinal herb. The variety that's most commonly available these days is for culinary use, adding a wonderful dimension to dishes containing beef, veal, poultry, lamb, fish and every variety of vegetable imaginable. It's a wonderful addition to soups, stews, stir fry, homemade dressings, vinegar infusions, oils and butter.
One reason that Marjoram has been so respected historically is its exceptionally high levels of crucial nutrients. Just 100g of dry marjoram leaves are reported to contain 8068 IU of beta-carotene (a water-soluble form of vitamin A). Marjoram is also one of the richest herbal sources for Vitamin K, with 100g of dry leaves providing about 518% of the recommended daily intake. Vitamin K plays an important role as a support nutrient in good bone health.
Marjoram also contains minerals such as calcium, potassium, manganese, copper, zinc and magnesium. Last but not least, Marjoram is also a great source of iron, containing over 80mg per 100g.
Marjoram is exceptionally delicious added in generous amounts to broths and stews. Its pleasing flavor is also complimentary to a variety of vegetables. Find ways to incorporate this amazing herb into more of your meals!
Savory Marjoram Butter
Great with veggie stir fries or slathed over fresh baked bread. Also delicious with pan-seared fish.
1 cup salted butter (at room temperature)
3 tsp dried marjoram
2 tsp garlic granules
Few grinds of fresh pepper (to taste)
Place all ingredients into a mixing bowl. Mix by hand or on the lowest mixer setting, scraping down sides until thoroughly incorporated. Allow to rest for 30 minutes to allow garlic and marjoram to soften and release flavors into the butter.
Mix for a few seconds more before scraping out onto a sheet of parchment paper. Using a spatula, arrange butter mixture on parchment paper, forming it into an oblong roll. Carefully roll into a log, twisting the parchment paper at the ends and tucking under on either end.
Place in refrigerator to chill. After it has solidified, the firm butter roll can be removed and cut into tablespoon-sized slices for serving, or kept whole and frozen for convenient pops of flavor and nutrition in future meals.
Note: Marjoram is generally considered appropriate in teas and culinary amounts for all ages and while pregnant or nursing, but please consult your healthcare practitioner if you are pregnant, nursing, or on any medications.
Storage:Due to the Beeyoutiful's Herbs and Bulk Foods being organic or wildcrafted, there is a slight chance that there could be some naturally occurring bugs. Beeyoutiful takes precautions on our end to minimize the chances, but we do suggest that you store them in a cold area - possibly the freezer - in an air tight container.