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Marjoram

Marjoram - brings out subtle flavors in a variety of foods including eggs, lamb, vegetable dishes and soups


Scientific Binomial Name: Origanum marjorana

With flavor similar to oregano (yet milder) - Marjoram brings out subtle flavors in a variety of dishes. Eggs, lamb, vegetable dishes and soups all benefit from the addition of Marjoram


The OASIS has advice on how to select top-quality Marjoram. You'll find suggestions on how to prepare, season and cook using Marjoram, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information


Usage: Used in egg, lamb and vegetable dishes or soup.

Selection: Marjoram has a flavor similar to oregano, only milder. In general, herbs should be fresh looking, crisp and brightly-colored.

Storage: Store dry but cool in your refrigerator.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information


Marjoram is available year-round

Marjoram Nutritional Information


Serving Size: Marjoram, dried (1g)

Amount Per Serving

 

Calories 4
Calories from Fat 1

 

% Daily Value*

Total Fat 0

0% 

 Saturated Fat 0mg

0% 

Cholesterol 0mg

0% 

Sodium 1mg

0% 

Total Carbohydrate 1g

0% 

Dietary Fiber 1g

2% 

Sugars 0g

 

Protein 0g

 

Vitamin A 2%

Vitamin C 1%

Calcium 3%

Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts


Marjoram is low in Saturated Fat and Sodium, and very low in Cholesterol. It's also a good source of Phosphorus and Potassium, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Copper and Manganese.

Marjoram Recipes



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