Spices and Herbs (Marjoram)

Marjoram (Origanum majorana)
Marjoram is a perennial herb or undershrub with sweet pine and citrus flavours. It is also known as Sweet Marjoram and is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade.
A related herb, oregano, is also called Wild Marjoram which has a stronger flavor and a more penetrating quality.
Marjoram is said to belong to the mint family with other more common herbs – basil, mint, oregano and sage. What is interesting is that all marjorams are oreganos, but not all oreganos are marjorams.
The grassy, lemony taste of fresh marjoram goes well with delicate fish, white bean salads, fresh vegetables and tomato sauce. Use it to make pesto, add to a bouquet garni or mix in a compound butter. Let marjoram breathe new life into your standard roasted chicken and baby potatoes.
Although fresh herbs are preferred on many menus, dried herbs have their place, too. Marjoram dries particularly well, keeping its fragrance better than many other herbs. Perhaps, that is why it is favored for hearty meals like venison ragout or stew with cabbage and potatoes.
The more you use marjoram in your cooking, the more it will begin to haunt your taste buds and bug you to find new ways to use it.

cooking herb marjoram oregano