Organic Marjoram Leaf | Whole
Country of Origin (subject to change):
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.
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).