This archive report was first published on 12 July 2020.
Published on July 12, 2020, by Wambui Kuria, a food enthusiast, marjoram is an herb indigenous to Cyprus and southern Turkey.
While it can be confused with oregano when dry, marjoram has a distinct sweet, woody flavor, as opposed to oregano's spicy, pungent taste. It is versatile and can be used in both dry and fresh forms, making it an excellent addition to various dishes, including mbuzi, beef, poultry, pork, and tomato-based stews.
Marjoram is not only a culinary delight but also a medicinal herb. It is used to remedy coughs and colds, infections, and digestion problems. Some women have found it helpful in easing menopause-related mood swings and promoting breast milk flow. Additionally, it is said to alleviate sleeping problems, headaches, diabetes, and muscle spasms.
For those interested in trying marjoram, you can make your own tea by adding fresh marjoram leaves to boiled water and steeping it for a few minutes before drinking.
Quick kitchen tip: Chop fresh marjoram finely, add it to shop-bought tomato sauce, and you have a delicious dip in no time.
Marjoram is readily available in supermarkets, with dried marjoram costing approximately Sh60 per package of 20-100g. Fresh marjoram can be found at green grocer shops and stalls for Sh20 or more per bunch. You can also purchase marjoram seeds and grow your own in your kitchen garden.
