Marjoram Selection Information | Nutritional Information | Tips & Trivia

Image of Marjoram

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 this versatile herb.

Scientific Binomial Name: Origanum spp

SELECTION INFORMATION
Usage

Used in egg, lamb and vegetable dishes or soup.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

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.

Storage

Store cool but dry in your refrigerator. Only wash immediately before use.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information

    • 1 tsp

    Amount per serving

    Calories :271Calories from Fat :
    Total Fat7.04
    Cholesterol0%
    Sodium 77%
    Total Carbohydrate60.56%
    Dietary Fiber40.3%
    Sugars 4.09%
    Protein 12.66%
    Vitamin A8068%
    Vitamin C51.4%
    Calcium 1990 %
    Iron 82.71%

  • Tips & Trivia
Write a review for Marjoram

tip of the day

Celery Root Uses and Availability

Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads. Good quality celery root will be very firm (...)

Read More

Tip/Trivia of the Day  Archive

blog

View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More