Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.
History/Region of Origin
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness.
Plants may be grown from seed or started from summer cuttings. Roots may be divided in the fall. When grown from seed, it should be started indoors or in cold frames in early spring. Transfer outside when temperatures aren't expected to drop below 45 degrees. To keep the plants neat, cut out all dead wood and remove dead flowers and stalks.
Begin harvesting the leaves and stem tips when plants are 4 to 5 inches high. The flavor will improve after the flower buds form, just before flowering. To harvest, cut the stem tops down to the first two sets of leaves. New stems and shoots will grow, producing second and sometimes third crops. Dry the leaves in a warm, dry, shaded place, and store them in an airtight container.
Culinary Uses
The leaves can be dried or frozen for culinary use.
Add fresh leaves to casseroles just before serving for the best flavor.
Use fresh leaves in sauces, stuffings, sparingly in salads, in egg and
cheese dishes, chicken soup, stews, and in fruit salads.
Add a sprig of marjoram to a mixed herb tea.
Other Uses
The flowers dry well for decorative arrangements or potpourri.
Makes an effective home insect repellant.
Often used in herbal sleep pillows.
Marjoram makes a fragrant bath herb.
A Few Ideas to
Get You Started
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.
