A classic in the kitchen that adds flavor to every culinary creation!
Marjoram
Plant part used: leaves and flowers
Color and appearance: dried leaves gray-green to olive color
Use in the kitchen and industry: in legume, potato, vegetable soups, in stewed meat, minced meat, pate, potato chips, in the butcher. We add a maximum of 10 minutes before the food is finished cooking, after longer cooking it becomes bitter and can spoil the taste of the food.
History and present: Marjoram was already considered a medicinal plant in ancient times, where it was used to make a love potion. The ancient Egyptians, Greeks and Romans spread it to the rest of Europe on their crusades. Nowadays, it belongs to the most widespread spices.
Health effects: stimulates the appetite, supports the production of gastric juices, anti-flatulence, strengthens the nervous system, strengthens the uterus, marjoram tea is good for headaches or colds
Our tip: Marjoram should not be missing in your kitchen to flavor dishes!
Recipe:
Spicy pea soup
300g carrots, 300g yellow peas, 200g spring onions, sour cream, marjoram, oil, 2000ml vegetable broth, curry, lemon juice, salt, 3 cloves of garlic, toasted bread
Boil the broth, peas and marjoram. Mix the cooked peas in the soup. Cut the carrot and onion. Grate the garlic. Cut the toasted bread into cubes and fry. Sauté the carrot and onion, cover with pea soup. Stir in cream, salt, curry, lemon juice and heat.
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Slovenčina
