Marjoram – a perennial herb with a pleasant aroma and piquant taste, known in Near Eastern countries under the names «mardadukush» or «bardadukush». Its leaves add a bright green note and rich scent to dishes, which easily complements both simple salads and more complex cold appetizers.
Dry marjoram is widely used in cooking: it is added to meat and fish dishes, vegetable stews, as well as traditional soups and borscht. Thanks to its characteristic taste, it fits perfectly into the composition of multi-component spice mixtures, enhancing the aroma of other spices.
In the food industry, marjoram is used in the production of sausages, cheeses, marinades for canning, and even in alcoholic beverages. This makes it a universal ingredient for both home cooking and mass production of ready-made products.
