Marjoram

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 ½ 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.