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Marjoram - origanum
majorana
Marjoram is the cultivated variety of oregano, so the two herbs
are classified together. Marjoram has a more delicate flavour than oregano.
Marjoram and oregano are favourites in Italian and French cuisine. The leaves
are dried and then rubbed or ground to produce dried marjoram.
Flavour:
Savoury and sweet with a slight heat mixed with sour and bitter
tones.
How to Use:
Any savoury dish such as lamb, pork, beef, veal, venison,
chicken, fish, shellfish, tomato dishes and sauces, carrots, cauliflower,
eggplant, peas, spinach, squash, mushrooms, beans, broccoli, brussels sprounts,
pizza, spaghetti sauce, pasta, stuffings, egg dishes, breads, green salads,
salad dressing, onion soup, vegetable soups, minestrone, scotch broth, spinach
soup, chowders and jellies.
Measuring:
|
Green vegetables
Chicken
Pork
Eggs
-
Carrots
Tomato sauce
Stuffing
Corn Bread |
1/2 teaspoon per 2
cups
1/2 teaspoon per 3
pound chicken
1/2 teaspoon per 2
pounds
dash to 1/4 teaspoon
for 4 eggs, scrambled or as an omelet
1/2 teaspoon per 2
cups
1/4 teaspoon per 2
cups
1/4 teaspoon for
each 3 cups bread
1/2 teaspoon per 2
cups mix |
Other Info:
Marjoram and oregano may be used interchangeably in recipes
|
Marjoram Dried
Nutrient |
Units |
1 tsp
-------
0.60 g |
|
Proximates |
|
|
|
Water |
g |
0.046 |
|
Energy |
kcal |
1.626 |
|
Energy |
kj |
6.816 |
|
Protein |
g |
0.076 |
|
Total lipid (fat) |
g |
0.042 |
|
Carbohydrate, by difference |
g |
0.363 |
|
Fiber, total dietary |
g |
0.242 |
|
Ash |
g |
0.073 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
11.940 |
|
Iron, Fe |
mg |
0.496 |
|
Magnesium, Mg |
mg |
2.076 |
|
Phosphorus, P |
mg |
1.836 |
|
Potassium, K |
mg |
9.132 |
|
Sodium, Na |
mg |
0.462 |
|
Zinc, Zn |
mg |
0.022 |
|
Copper, Cu |
mg |
0.007 |
|
Manganese, Mn |
mg |
0.033 |
|
Selenium, Se |
mcg |
0.027 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.308 |
|
Thiamin |
mg |
0.002 |
|
Riboflavin |
mg |
0.002 |
|
Niacin |
mg |
0.025 |
|
Vitamin B-6 |
mg |
0.007 |
|
Folate, total |
mcg |
1.644 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
48.408 |
|
Vitamin A, RE |
mcg_RE |
4.842 |
|
Vitamin E |
mg_ATE |
0.010 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.003 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.000 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.000 |
|
16:0 |
g |
0.002 |
|
18:0 |
g |
0.001 |
|
Fatty acids, total monounsaturated |
g |
0.006 |
|
16:1 undifferentiated |
g |
0.000 |
|
18:1 undifferentiated |
g |
0.006 |
|
20:1 |
g |
0.000 |
|
22:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.026 |
|
18:2 undifferentiated |
g |
0.007 |
|
18:3 undifferentiated |
g |
0.019 |
|
18:4 |
g |
0.000 |
|
20:4 undifferentiated |
g |
0.000 |
|
20:5 n-3 |
g |
0.000 |
|
22:5 n-3 |
g |
0.000 |
|
22:6 n-3 |
g |
0.000 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
0.360 |
|
Other |
|
|
|
Caffeine |
mg |
0.000 |
|
Theobromine |
mg |
0.000 |
|