Marjoram

Marjoram is commonly used in seasoning blends, such as herbes de Provence and za'atar, as well as in marinades, dressings, and sauces. It is also a popular ingredient in sausages, soups, and stews.

Marjoram is low in calories, with approximately 6 calories per teaspoon (1 gram/0.035 ounces).

It contains about 0.2 grams (about 0.007 ounces) of protein per teaspoon.

Marjoram is virtually fat-free, with only a trace amount per serving.

There are about 1.3 grams (approximately 0.046 ounces) of carbohydrates per teaspoon of marjoram.

Marjoram is a good source of vitamins such as vitamin K, vitamin C, and vitamin A.

It is also rich in minerals like iron, calcium, and magnesium.

Marjoram may offer various health benefits, including digestive support, anti-inflammatory properties, and potential improvements in cardiovascular health. Its antioxidants may also help in protecting the body from oxidative stress.

While marjoram is generally considered safe for culinary use, excessive consumption may lead to adverse effects, especially for pregnant women or individuals on certain medications.

Marjoram is used in many cuisines including French, Italian, Middle Eastern, and American. It is often added to recipes such as roasted meats, vegetable dishes, tomato-based sauces, and bean soups.

This herb is best added towards the end of cooking to preserve its delicate flavor. It can be used fresh, dried, or as an essential oil.

Marjoram pairs well with meats such as chicken, beef, and pork, as well as vegetables like potatoes, peas, and carrots. It also complements other herbs and spices like basil, thyme, and black pepper.

Marjoram is an aromatic herb that has been celebrated throughout history for its culinary versatility and potential health benefits. While it's commonly used in a variety of dishes, it should be consumed in moderation due to the potential risks associated with excessive intake. Nevertheless, marjoram remains a beloved spice that can elevate the flavor profile of countless recipes.