Use marjoram in savory dishes. It pairs well with other herbs, including the famed Herbes de Provence.
The name marjoram can be a bit confusing. It is a member of the mint family and in the genus Origanum. It is also known as sweet marjoram (O. majorana or Majorana hortensis). “Wild” marjoram is actually oregano. These two have distinctively different flavors, but are similar in appearance.
This species is also called “knotted” marjoram. Other varieties may be called “pot” (Sicilian or hardy) marjoram, and Greek (winter) marjoram.
Avoid plants with wilted stems and leaves or those with yellowed or drying leaf edges. Fresh bunches may be difficult to find in produce sections, but marjoram is an easy-to-grow herb. Provide plenty of sun and moist soil. Keep indoors for year-round use.
Refrigerate in a sealed plastic bag along with a wet paper towel for best results. Freeze fresh leaves for later use. Remove the stems and chop if desired.
Dried marjoram can be stored for several months. Keep in an airtight jar away from heat and light.
• Season pasta dishes with a sprinkling of marjoram just before serving.
• Do not let fresh marjoram heat for long, as the flavor will be destroyed.
• Thyme, summer savory, or basil
• Oregano, if used in lesser quantity
Beans, cheese, cottage cheese, eggs, pasta, pork, poultry, seafood, tomatoes, veal, vegetables
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