Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some middle-eastern countries, Marjoram is synonymous with Oregano, and there the names Sweet Marjoram and Knotted Marjoram are used to distinguish it from other plants of the genus Origanum. Its leaf has a delicate, sweet flavor and a pleasantly bitter undertone. Marjoram 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. It is often used in herb combinations such as Herbes de Provence and Za’atar.
Use marjoram in eggs, quiche, salads, roast meats, poultry, fish, green vegetables, spaghetti sauce, sloppy joes, and herbed breads. Try marjoram pounded into veal or rub onto lamb. It is also often used in German Sausage.
.5 oz. & 1.1 oz.