Description
Organic marjoram for comforting, flavourful cooking
Mabura Organic Rubbed Marjoram is a versatile dried herb with a warm, fragrant and gently spicy aroma. Its rounded herbal flavour works particularly well in comforting savoury dishes, including potato recipes, soups, sauces, vegetables, legumes and slow-cooked meals.
Marjoram is related to oregano but usually has a softer and slightly sweeter flavour. This makes it easy to use in recipes where you want noticeable herbal depth without overpowering the other ingredients.
The dried leaves have been rubbed into small pieces, helping them distribute evenly throughout sauces, soups, marinades and seasoning mixtures.
What does marjoram taste like?
Marjoram has a warm and aromatic flavour with gently sweet, herbaceous and lightly spicy notes. It is milder than many oregano varieties and blends especially well with garlic, onion, parsley, thyme, rosemary, black pepper and paprika.
It can be used as the main herb in a simple dish or combined with other dried herbs to create your own seasoning blend.
How to use organic rubbed marjoram
Add Mabura Organic Marjoram to:
- Roasted, fried or boiled potatoes
- Potato soup and creamy vegetable soups
- Bean, lentil and chickpea dishes
- Tomato sauces and vegetable sauces
- Roasted root vegetables
- Mushrooms and cabbage dishes
- Meatballs, sausages and minced-meat recipes
- Pork, chicken and turkey dishes
- Stews and casseroles
- Stuffings and savoury fillings
- Homemade herb butter
- Marinades and dry seasoning blends
- Bread, focaccia and savoury dough recipes
For soups, sauces and stews, add the marjoram during cooking so the dried leaves have time to soften and release their aroma.
For roasted vegetables or potatoes, mix it with olive oil, salt, garlic and black pepper before cooking. A small additional pinch can also be added shortly before serving for a fresher herbal aroma.
How much marjoram should you use?
Start with approximately ½ teaspoon for a dish serving two to four people. Taste the dish and add more as needed.
Marjoram becomes more noticeable as it cooks, so it is usually better to begin with a modest amount. When combining it with stronger herbs such as rosemary or oregano, use slightly less marjoram to maintain a balanced flavour.
Simple marjoram potato seasoning
Combine:
- 1 teaspoon organic rubbed marjoram
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- Salt and black pepper
- 1–2 tablespoons olive oil
Mix with approximately 500 g of potatoes and roast until golden and crisp.
This simple blend can also be used with carrots, parsnips, courgettes, mushrooms or cauliflower.
Pure organic herb
This product contains one simple ingredient: rubbed organic marjoram. It is a useful choice for customers who prefer individual herbs that can be measured and combined according to the recipe.
Unlike a ready-made seasoning blend, pure marjoram allows you to control the amount of salt, chilli and other spices added to your food.
Storage instructions
Keep the jar tightly closed and store it in a cool, dry and dark place. Avoid storing dried herbs directly beside a cooker, oven or sunny window, as heat, light and moisture can reduce their aroma more quickly.
For the best flavour, use a clean, dry spoon and close the jar immediately after use.
