One ingredient that is more commonly used in Polish traditional cooking, than here in the West is marjoram.
What is Marjoram?
Marjoram is a member of the mint family and is often referred to as “wild oregano.” It has a slightly sweet and citrusy flavour, making it a popular herb in Mediterranean and Eastern European cuisines. It is commonly used in both fresh and dried forms in cooking.
Marjoram in Polish Traditional Cooking
Marjoram is a key ingredient in many traditional Polish dishes, such as bigos (hunter’s stew), pierogi (dumplings), and kielbasa (sausage). In bigos, marjoram is often used to balance out the richness of the meat and sauerkraut, while in pierogi, it adds a refreshing note to the savoury filling.
Marjoram in Soups and Sauces
In addition to being used in main dishes, marjoram is also a common ingredient in Polish soups and sauces. One of the biggest staples of our national cuisine is flaki (tripe soup) which very specific flavour is mainly based on the use of marjoram. You can also imitate flaki’s distinctive flavour using a different kinds of meat (I have even practise “squid’s flaki” and that spice is a key ingredient to make it match the original taste). Besides marjoram is often added to chicken or beef broth and it can also be found in creamy sauces for dishes like kotlet schabowy (breaded pork cutlets).
Marjoram as a seasoning
Aside from being a key ingredient in dishes, marjoram is also used as a seasoning in Polish cuisine. It is commonly added to potato dishes, such as placki ziemniaczane (potato pancakes) and pyzy (potato dumplings). It is also used in marinades for meats, adding a unique touch to grilled or roasted dishes.
Other uses of marjoram
It is believed to have healing properties and is often used in herbal remedies for digestive issues and respiratory problems. In Polish culture, marjoram is also associated with love and happiness, and it is often used in wedding bouquets and decorations.