Marjoram

by Laurie

General: Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.

Region Produced: United States and France

Traditional Uses: Marjoram is used as a flavoring for meat dishes.

Aroma/Taste: Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.

History: Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.

Storage: Store in cool, dark, dry places.

Ideas: Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods.

It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.