Marjoram (Origanum majorana)

Marjoram: (herb)  Grayish-green leaves of a member of the mint family. Closely related to oregano, but has a milder, and more complex flavor. 

 
Marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be “the” meat herb but compliments all foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do when dried. Marjoram combines well with other seasonings and will enhance so many different dishes. Consider it a natural for meat dishes but don’t hesitate to use marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with other herbs in beef stew.
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