Definir votre nouveau mot de passe

Nouveau Mot de passe
Confirmez votre mot de passe

Envoyer
Vous avez deja un compte ?
MANGER BIEN CHEZ SOI OU DANS UN BON RESTO !
Ajouter une etape
Etape 1
Ajouter
Mon compte
×

marjoram leaf

The marjolaine leaf is an aromatic herb, which is very popular in the kitchen for its peppery and mentholen flavor. It is from the Middle East and North Africa, and has been cultivated since Antiquity for its culinary and medicinal properties. The marjolaine leaf is very popular in the kitchen for its peppery and menthol flavor, which makes it an essential ingredient of many recipes. It is often used to season meats, fish, vegetables and soups, or to flavor marinades, condiments and drinks. It is also very appreciated for its medicinal properties, which give it a invigorating and soothing flavor.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

0

Calories
Grilled sardines
Grilled sardines
Fish Gourmet recipe
Nutrition
Values per 100 grams

Calories
276 Cal
Lipids
7.04 G
Cholesterol
-1 Mg
Sodium
77 Mg
Potassium
1520 Mg
Carbohydrates
20.3 G
Protein
12.7 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
51.4 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
82.7 Mg
Magnesium
346 Mg
Food fibers
-1 G
Calcium
1990 Mg

FAQ

What are the benefits of marjolaine leaves ?
Marjolaine is an aromatic plant that has antiseptic, antifungal and antibacterial properties. It is also used to treat digestive disorders and sleep disorders. Marjolaine also contains anti-inflammatory and antioxidant compounds.
How to cook marjolaine leaves ?
Marjolaine leaves can be chopped finely and added to sauces to add flavor. They are particularly good in sauces for pasta and tomato dishes. Marjolaine leaves can be used to garnish toasted meats, vegetables and seafood to add flavor. Marjolaine leaves can be infused in hot water to make a soothing herbal tea.
What are the varieties of marjolaine leaves ?
Common Marjolaine (Origanum Majorana): this variety is from the Mediterranean region and has a soft and slightly sweet flavor. It is often used to flavor meat dishes and sauces. Wild Marjolaine (Origanum vulgare): this variety is from Europe and Asia and has a stronger flavor than common marjolaine. It is often used to flavor meat dishes and soups.
How to choose the marjolaine sheets ?
Look for fresh and fleshy marjolaine leaves that have a vibrant color, generally green. Check if the leaves are still firm and if they have a pleasant smell. Avoid leaves that are withered or faded, or have brown spots. If possible, choose marjolaine leaves cultivated biologically to avoid pesticide residues.

Add your own recipe easily in 1 minute

Post your recipe
Index of Ingredients