Origanum majorana

Marjoram, which is often mistaken for oregano, comes from Cyprus and Turkey.

In ancient times it was considered a symbol of good luck, and today it is often grown for its aromatic smell and taste.

FLAVOR

The basic taste is warm, slightly sharp and bitter, with a hint of camphor. Added to this is a sweet, fine spiciness, even in a temperate climate.

USED ARE leaves and flowers.

PURCHASE AND STORAGE

Marjoram plants can be bought in greenhouses or better equipped supermarkets. To dry them, pick the stems after the flower heads have formed and hang them in an airy, dry place. Scrape the leaves and store them in a vacuum-sealed container.

In supermarkets, marjoram is more available in dried form. It can last a year or more.

USE IN THE KITCHEN

Considering that the taste of marjoram is lost during cooking, it should be added at the very end of cooking. It is good for salads, egg dishes, mushroom sauces with fish and poultry. Unlike oregano, marjoram makes more delicate fillings.

Fresh marjoram makes an excellent sherbet. Use the leaves and flowers for salads, as well as with mozzarella and other young cheeses.

It is a common ingredient in mixtures of Za'atar and herbs of Provence, and can also be drunk as tea.

Twigs of marjoram or oregano placed on coals give a nice flavor to what is being baked.

GOOD WITH anchovies, artichokes, beans, cabbage, carrots, cauliflower, cheese dishes, chicken, corn, duck, eggplant, eggs, fish and shellfish, lamb, mushrooms, onions, pork, potatoes, poultry, spinach, pumpkin, sweet peppers, tomatoes, veal, venison.

COMBINED WELL WITH basil, laurel, chili, cumin, garlic, paprika, parsley, rosemary, sage, rue, thyme.