Marjoram

(Ocimum Basilicum)

Marjoram is very spicy and has a high content of essential oils. The leaves are fresh or dried used for seasoning potato dishes, soups (potato soup), sauces, sausages, legumes. To dry the whole stems are harvested, so dried marjoram contains leaves, stems, buds and flowers. Harvesting should be done before flowering (flowering period: June to September). The location of the plants should be best sunny. There are varieties that are grown in german-speaking countries as annual plants; These are the most aromatic. Varieties that are hardy in german-speaking countries are far less aromatic.

Ingredients

The content of essential oil depends strongly on soil, climate and season and can vary between 0.7 and 3.5%, the highest is between flowering and full bloom. The main flavor component is a bicyclic monoterpene alcohol.