Marjoram (Origanum majorana)!<\/p>\n
In dialect 'maggir\u00e0na'; sweet-smelling aromatic herb.<\/p>\n
Want to know more? Here are some interesting facts:
\nEdible leaves; used in cooking and for digestive and calming oils. Use in cooking Flavours roasts, vegetables, sauces, pizza, fish dishes and cheese. Medicinal use Digestive, sedative, balsamic, expectorant, antispasmodic, antiseptic. Cultivation Sunny, drained soil, moderate watering, heat-resistant, protect from the cold. Recipe: Sicilian rolls with marjoram Stuffing: breadcrumbs, cheese, marjoram, sultanas, pine nuts, other flavourings. Preparation: Beat the slices of meat. Prepare the filling and roll in the meat. Cooking: stew, frying pan, oven or spit. Serve: hot with a side of potatoes or vegetables The ideal time to harvest marjoram is between April and May, before flowering, when its aroma is most intense. If you want to harvest the leaves for drying, the best time is between September and October .<\/p>\n
We are waiting for you at Petra Nature Oasis to discover this and many other wonders of nature. \u2728<\/p>\n
Book your visit now and enjoy an unforgettable experience! \ufe0f<\/p>\n