Ingredient

marjoram

Originally from North Africa, marjoram is widely used in cooking both for its flowers and its leaves, which help to create dishes with a very strong and pleasant Mediterranean flavour, despite marjoram being a little sweeter than another component of Mediterranean cuisine such as oregano. Marjoram is widely used, for example, in the preparation of pizzas and focaccias or, again, in second courses based on meat and shellfish, or in summer salads and, finally, in the preparation of precious liqueurs.

Use in cooking

Within traditional Mediterranean recipes, the majority has a prominent place: it can in fact be used on pizzas, focaccias, meat-based second courses or, alternatively, to prepare particular liqueurs.

Preservation

Marjoram leaves can be preserved through drying, as well as frozen, or alternatively, pickled in oil and vinegar.

Curiosity

In the past, there was a custom according to which placing a crown of marjoram on the heads of the spouses was a good omen to give them serenity and well-being.