Premium Marjoram

🌿 Why You’ll Love It

• Sweeter Than Oregano — more delicate, less pungent
• Floral & Warm — gentle warmth with citrusy undertones
• German & French Favourite — essential in European cooking
• Versatile Herb — meat, eggs, soups, stuffing, sausages

✨ How to Use

🥩 Roast Meats: Rub into lamb, pork, or chicken before roasting.

🥚 Eggs: Add to omelettes and frittatas for herbal lift.

🍲 Soups: Stir into vegetable soup, minestrone, or potato soup.

🍗 Stuffing: Classic herb for bread stuffing and sausage meat.

🥔 Potatoes: Mix into roast potato seasoning with Garlic.

🍗 Recipe: Classic Herb Stuffing

• 4 cups breadcrumbs
• 2 tbsp Marjoram + 1 tbsp Oregano
• 2 tbsp Onion Flakes + 1 egg + butter

Method: Mix breadcrumbs with herbs and onion. Bind with egg and melted butter. Stuff into chicken or bake separately at 180°C for 25 mins until golden. Sunday roast essential!

🤝 Pairs Perfectly With

• Premium Oregano — similar but bolder

• Premium Basil — for Italian herb blends

• Onion Flakes — for stuffing

• Garlic Flakes — for roast meats

💡 Storage: Keep sealed, cool, dry. Best within 12 months. Add in the last few minutes of cooking to preserve the delicate floral notes.