Who today has not heard of such a spice as marjoram? The seasoning got its name from the Arabic word "marjamie", which means "incomparable". It was known practically in any country. So, in Rome, she was credited with a love power, perhaps because of the Latin name "amaracum", and in Egypt a bouquet of such grass was given to the object of admiration. Of course, for us too much variety of spices and herbs is unusual, but using them in cooking will help to fill life with new flavors and flavors.
Description
Marjoram - seasoning, which is used in culinary art almost everywhere; It can be added to absolutely any dish - from soups to desserts. The smell is slightly sweet, spicy, but at the same time floral, a bit like camphor. As for the taste, it is rather hot and sharp, on the one hand, and soft and sweet - on the other. Such a wide palette is associated with a huge amount of essential oils, with which the marjoram is rich. This seasoning also has a high content of vitamins, which can not but affect the flavor tints. For example, in its composition you can find rutin, carotene, pectin, vitamin C and tannins. In a separate genus, marjoram was isolated relatively recently, before it was equated with oregano, although they have vivid differences.
Origin
Homeland of this wonderful spice is Southern Europe, namely the Mediterranean, although in the wild it can be found in Asia Minor, and even in North Africa. Marjoram was cultivated in India and Western Europe. And we grow it mainly in the Crimea, the Baltics, Moldova and the Caucasus. Two types of grass are known: floral and leafy. But the last species was widely spread, as it is a perennial shrub. If you decide to plant a plant in your dacha, then remember: marjoram is a spice thermophilic, very fond of light and loose soil. And although it is quite drought-resistant, but in the very beginning it requires abundant watering. Blossoms marjoram in June, at this time its leaves are rich in essential oils. And from that very moment it can be used for cooking. When drying, the grass does not lose its properties, so you can store it for future use, but keep the seasoning in a sealed container.
History
As a spice and medicinal plant, marjoram has been known since time immemorial. The Greeks believed that he possessed a magical power, so he often used it for sacrifices to the gods, smoking incense. They also believed that if you add spice to wine, it will become a kind of love drink, because the grass is a strong aphrodisiac. In addition, in Greece it was also known as a plant that gives joy and courage. In ancient times, such a spice, like marjoram, was used not only in cooking, but also in cosmetology. It was added as a flavor to water for washing hands. In Europe, it was generally considered a bad form not to fuel this unique spice. Even earlier than hops, marjoram was used in the production of beer, and the French opened this seasoning for winemaking. It is also known for its wide application in medicine. Folk healers recommended spices for both rheumatism and cold, considering that it cleans the airways, makes the mind clean and the heart strong. To date, many have forgotten about the medicinal properties that marjoram has. Seasoning is still the favorite in cooking.
Application in Cooking
This spice was appreciated by everyone, from high-class cooks to village hostesses. Due to the expressive taste and bright aroma, marjoram is added to all kinds of dishes, be it meat or vegetable, salads or soups, drinks or desserts. As a rule, only leaves and buds of the plant are used, both dried and fresh. Seasoning is widely used in canning vegetables, such as cucumbers, squash, zucchini or tomatoes. In all countries of the world, the best culinary specialists used marjoram mainly for flavoring and improving the taste qualities of fatty and intractable dishes. There was even formulated a certain theorem stating that for fatty meat the best friend would be marjoram. Another name for this seasoning is sausage grass, from which it can be concluded that it is often used for cooking sausages.
Drinks and desserts
Ironically, the best spice for pork is also suitable for making teas, kissels and compotes. It will not only improve the taste and aroma of the drink, but will also give it a refreshing note, which is very valuable in the summer. Of course, it's better if you have fresh leaves at hand - they are most fragrant. But it's okay if you use them in dry form. Among other things, marjoram at all times was the main component of alcoholic tinctures and elixirs. As for desserts, it will perfectly complement summer refreshing dishes, jelly or sorbet of fruits and berries.
How to replace marjoram?
Such a popular spice in Europe is sometimes difficult to find on the shelves of shops in your city. However, it can be replaced. As a rule, similarly strong spices and herbs with equally intense taste and aroma act as analogues. For example, until recently a close relative of a majoran was considered oregano. This seasoning has become widely known for the spread of pizza, because it is an integral component of this popular Italian cuisine. In some sources, oregano is called pizza-spice. Thyme is also suitable for replacement if you do not find grass marjoram. The use of condiments in cooking is a whole science. Completely replace one another will not work, because each of the spices is unique in its own way.
Best combinations
But as for the combination of spices, there are no borders. Although this is also a whole art. It is necessary to have the talent to harmoniously combine in one recipe such different tastes and flavors, taking into account their strength and special properties. Whatever you say, cooking is akin to chemistry and physics. First of all, pay attention to the main products that you are going to cook, since herbs and spices only complement them. For example, if you are planning to bake potatoes or aubergines, a delicious flavorful accent will be added to the dish such seasonings as sage, basil, thyme and marjoram. Application of the latter in combination with spices, cloves and nutmeg is welcomed when preparing minced meat or pâté, especially popular in France. If you take the traditional combination, then among them are a laurel leaf, black or fragrant pepper and the grass we are considering. Due to the unique taste properties of marjoram, it can be combined even with bitter herbs - wormwood or cumin. In Germany, it is an integral component in the procurement of sausages. In many countries, there are national traditional recipes, where the main place is given to the majorana. So do not be afraid to experiment, and you will discover a wonderful new world of flavors and flavors. The main thing that you should know when using such a strong spice is that it should be added in moderation. Otherwise, it can kill not only the taste of other condiments, but also the main product.
Use in medicine
What else will marjoram surprise us with? The use in cooking is not the only thing that this plant can boast of. It is also widely used in folk medicine as an anesthetic for migraines or menstrual pain. They cough and treat diseases of the nervous system. As mentioned above, marjoram is often added to very fat, hard-to-digest foods, because it has a positive effect on the processes in the stomach and intestines. Decoction of this herb will help get rid of flatulence, and will also have a sedative effect. Along with marigold, marjoram has anti-inflammatory effect, for example, after tooth extraction or at the first signs of stomatitis it is not superfluous to rinse the mouth with broth of these herbs 3-4 times a day. Marjoram is often advised with a salt-free diet, as it is a strong taste enhancer. Ointments based on the plant in question are used for neuralgic pains, sprains, dislocations and rheumatic diseases. People who have kidney, gallbladder, liver, and also those who have had myocardial infarction are recommended to take marjoram. Useful properties of this remarkable herb have been noticed for a long time, and from time immemorial people were treated with decoctions and ointments on its basis. He has the most active effect in the period of colds, since he removes a runny nose and a sore throat.