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MARJORAM
Marjoram is the gray green leaf of Majorana hortensis, a low growing
member of the mint family. Often mistaken for oregano, although
they are not the same plant. Traditional Ethnic Uses
Marjoram is used as a flavouring for meat dishes.
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavour with a slightly bitter
undertone.
A Few 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 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.
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