General Description
Marjoram is the graygreen 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. |
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Geographical Sources
United States and France |
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Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes. |
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. |
History/Region of Origin
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. |
A Few Ideas to Get You Started
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. |
