Marjoram is indigenous to France and the United States and comes from a low growing plant in the mint family. Having grayish green leaves of similar shape, it is often confused with oregano, but by no means is it the same.
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone and is used as a flavoring for many meat dishes. Try marjoram in lamb, beef and veal dishes paired with parsley, dill, basil and thyme. Great in eggs, tomato based soups and sauces.
Flavor of Marjoram
This delicate, sweet herb has bitter notes and pairs well with basil, cumin, paprika, rosemary, and sumac.
Uses of Marjoram
Season poultry, fish, soups and stews. Try with eggs, tomato based sauces, and salad dressings. When substituting dry herbs for fresh, use 1/3 of the amount specified.
For 4-5 T of mix: Blend 1 T dried marjoram, basil, oregano, and thyme with 1 1/2 t dried cracked rosemary