Organic Marjoram Leaf | Whole

There has been some confusion in the past as to the difference between oregano and marjoram. All marjoram are oreganos since the genus name for both is origanum, but not all oreganos are marjorams. Now oregano is the genus and marjoram, or sweet marjoram (Origanum majorana) is only one variety of over fifty types of oregano. Marjoram has a slightly minty, citrus taste with a hint of spice. Marjoram leaves are best fresh because of their mild flavor. The delicate flavor of marjoram may be lost if it is added too early in the cooking process, therefore add at the very end of cooking. It goes well in salads, dressings, eggs, and mushroom sauces. Marjoram is suitable for thick vegetable soups, pasta, fish, game, beef, chicken, sausages, and meatloaf. The flavor also works well with cheese, tomato, beet or bean dishes. Marjoram is most often used in recipes of French or English origin. Create a tasty grilled chicken rub with garlic, salt, course black pepper, and marjoram.

Marjoram has a taste reminiscent of mild oregano with a hint of balsam. Because oregano and marjoram are often confused, either one works well as a substitute for the other. The main difference between the two is the stronger taste of oregano. Leaves and flowers are used, both fresh and dried. Add sprigs of marjoram to green salads, using flowers for garnish. French, Italian and Portuguese cookery uses marjoram the most. It goes well with beef, fish, lamb, roasted poultry, and veal. Marjoram complements green vegetables, cauliflower, eggplant parsnips potatoes, squash and carrots. It works well in stews, marinades, dressings and herbed butters. It complements bay, garlic, onion, thyme and is used in poultry stuffing. It is an important seasoning for sausage in Germany.

Sources:
Food and Kitchen Tips: Marjoram, http://www.foodreference.com/html/tmarjoram.html (accessed January 24, 2017).

Marjoram, Herb of Love | DoItYourself.com, http://www.doityourself.com/stry/marjoram (accessed January 24, 2017).