Marjoram is a popular addition to many dishes, especially those with a more pronounced flavor. In the kitchen, it is ideal for meat dishes, soups, sauces, vegetable dishes and preserves. It is best to add it at the end of cooking to retain its aroma and flavor. It can be used both fresh and dried, although dried has a more intense flavor.
Marjoram, well-known as a spice in many cuisines around the world, has many medicinal properties in addition to its taste. It treats colds and sinuses, supports the treatment of wounds and acne, has a beneficial effect on digestion and even facilitates weight loss. The medicinal raw material contains vitamins A and C, zinc, manganese, carotene and mineral salts. Marjoram is also a source of many ingredients with antioxidant properties,
