Aromatic herbs, marjoram v.14

The Marjoram plant is an aromatic herbaceous perennial belonging to the Lamiaceae family. Widespread throughout the Mediterranean area and throughout the peninsula, it is characterized by bright green leaves with a light down, while the flowers are small and pink. In the kitchen: it is often used as a substitute for oregano due to the similar flavor on baked vegetables, pizza, meat, fish or as a flavor enhancer for the filling of savory pies and ravioli. Harvest: the marjoram branches can be harvested before flowering, between April and May, while the leaves to be dried can be harvested between September and October. Conservation: cut the branches at the base to allow regrowth and keep them in bunches upside down to dry. Dried leaves can be stored in dry containers. You can also use the freshly picked, raw and minced leaf for an intense aroma. Beneficial properties: digestive properties and reduction of intestinal fermentation are attributed to marjoram.