Marjoram

Freeze-dried marjoram – the most aromatic sausage herb of German cooking

Marjoram is the classic sausage herb of German cooking and the most important seasoning helper for liver sausage, bratwurst and potato soup. We source it freeze-dried – this processing preserves the aroma noticeably better than the usual air drying. We pack it fresh in our workshop in Klingenberg am Main. The profile: sweetish-warm, lightly balsamic, with a subtle bitterness in the finish.

How to use

• 1 tsp per 500 g minced meat for bratwurst, liver sausage, meatloaf – always add when seasoning, not when frying.
• Scatter over potato soup, stew or braised vegetables only just before serving.
• In tomato sauces, mushroom ragouts or with grilled halloumi – a fresh aroma that oregano doesn't have.

Important: never cook marjoram for long – the essential oils fade quickly. Add it in the last third of the cooking time or scatter it only on the plate.

Recipe: Franconian potato soup with marjoram

For 4 people: 800 g floury potatoes, 200 g root vegetables (leek, celery, carrot), 1 onion, 2 tbsp walnut oil, 1.2 l vegetable stock, 2 tbsp umami seasoning paste, 100 ml cream, 1 tbsp marjoram, 1 tsp coarse Utah rock salt, a splash of apple-quince balsamic vinegar.

Sweat onions and root vegetables in walnut oil until translucent. Add potato cubes, sweat briefly. Pour in stock, stir in umami seasoning paste, cook soft for 25 min. Purée half, pour in cream, season with salt and apple-quince balsamic. Scatter marjoram generously over only when serving. Serve with toasted bread cubes or pieces of mettwurst.

Why this marjoram? Freeze-dried – that's the difference from mass-produced goods. It keeps a rich green colour and the full aroma. Air drying loses up to 70% of the essential oils.

At a glance

• Freeze-dried for maximum aroma preservation
• A classic sausage herb, ideal for hearty home cooking
• From Klingenberg am Main, without flavour enhancers
• Vegan, gluten-free, very economical

Goes well with

A classic with bratwurst: Spreewald horseradish on a slice of bread. For the bread on the side: Klingenberg bread spice in the sourdough variant. A soup seasoning: umami seasoning paste for depth. A splash of acidity when seasoning: apple-quince balsamic vinegar. For braises with game: our game spice. And for the hot variant in tomato sauce: a touch of Curry Dragon.

Frequently Asked Questions

Difference between marjoram and oregano? Marjoram is sweeter, milder, softer. Oregano is herbier, more bitter, more Mediterranean. Both are mint-family plants, but not interchangeable.

How long does freeze-dried marjoram keep? In the original tin at least 24 months, considerably longer than air-dried goods.

Can I use it in marinades? Yes – but only if the marinade is not heated. Otherwise it loses aroma.

How much per bratwurst? Classically 5–10 g per 1 kg minced meat is enough, depending on the desired intensity.