Rubbed Marjoram

Origin & Story

Marjoram is one of the oldest culinary herbs in Central European cuisine. Especially in German, Austrian and Hungarian cooking it's a firm part of many classic dishes – from Semmelknödel (bread dumplings) to Bratwurst and hearty stews. Its slightly sweet, warm aroma makes it versatile – above all in combination with potatoes, meat or pulses.

Highlights

Only leaf-green, dried tips are used – rubbed and carefully sorted. The aroma is delicately spiced, lightly balsamic and pleasantly mild. Marjoram harmonises especially well with fat, cream or butter and is suited to warm dishes as well as cold fillings. Processing is done single-batch at Manufaktur Funke. The exact cut quality stays my secret.

Quality

The marjoram comes from controlled cultivation in Egypt. Only fresh, tender leaves are processed – no stems, no discolouration, no technical aids.
No additives, no anti-caking agents, no artificial flavours.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I add marjoram straight into the warm milk when I make Semmelknödel – that way the aroma spreads evenly through the mixture. It also goes wonderfully with fried bacon or onions.

Recommended use

• For Semmelknödel, napkin dumplings or potato dough

• In roast stuffings, minced meat or sausage

• For lentil stew, pea soup or goulash

• In hearty sauces or herb butter with onion

Recipe idea

Semmelknödel with marjoram
View recipe

Origin / Ingredients

Marjoram (Egypt).
All ingredients are processed with 100% craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.