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marjoram

Marjolaine is an aromatic plant known for its leaves, flowers and flavored seeds. It grows in the Mediterranean regions of Europe, Africa and Asia, and is widely used in cuisine and traditional medicine. Marjolaine has an aromatic and slightly spicy taste, which has earned it used in many cooking recipes, including meat dishes, fish and vegetables. It is also used in marinades, sauces and dressings, as well as in infusions.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
272 Cal
Lipids
7 G
Cholesterol
0 Mg
Sodium
77 Mg
Potassium
1522 Mg
Carbohydrates
61 G
Protein
13 G
Sugars
4 G
Vitamin B
1 Mg
Vitamin C
51 Mg
Iron
82 Mg
Magnesium
346 Mg
Food fibers
40 G
Calcium
1990 Mg

FAQ

How to choose the marjolaines ?
Look for green and vibrant marjolaine leaves, without signs of wilting or brown spots. Marjolaine leaves should be delicate, soft and slightly fluffy, with a sweet and herbaceous odor. If possible, choose fresh and seasonal marjolaine sheets to guarantee their optimal quality and flavor.
What are the varieties of marjolaines ?
There are several varieties of marjolaine, notably the common marjolaine (Origanum Majorana), the Marjolaine des Jardins (Origanum X Majoricum) and La Marjolaine Sauvage (Origanum vulgare).
What are the benefits of marjolaines ?
Marjolaine benefits include their ability to relieve menstrual pain, reduce anxiety and stress, improve digestion, stimulate appetite and have antibacterial and antifungal properties.
How to cook the marjolaines ?
Marjolaine leaves can be used to make a pesto. Mix marjolaine leaves with nuts, garlic, parmesan and olive oil for a delicious and aromatic pesto. Marjolaine leaves can be used to flavor meat. Add fresh marjolaine leaves to a chicken or pork dish to add flavor. Marjolaine leaves can be used in a soup. Add the leaves with other vegetables, vegetable broth and spices for tasty and nutritious soup.
How to keep marjolaines ?
Remove the damaged leaves and wash them carefully with cold water to remove all dirt or residues. Snack them gently to remove excess water. Place them in a perforated plastic bag to allow air to circulate. Keep them in the refrigerator. Marjolaines can keep up to a week.

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