| Marjoram is a great
example. Originating in the hot climates of North Africa, Turkey
and southwest Asia, sweet marjoram is now also cultivated in
the Mediterranean, Central and Eastern Europe. It belongs to
the mint family with other more common herbs – basil,
mint, oregano and sage. What is interesting is that all marjorams
are oreganos, but not all oreganos are marjorams. This is perhaps
why some people view the two herbs as interchangeable. However,
each imparts a distinctive flavor to foods.
The
grassy, lemony taste of fresh marjoram goes well with delicate
fish, white bean salads, fresh vegetables and tomato sauce.
Use it to make pesto, add to a bouquet garni or mix in a compound
butter. Let marjoram breathe new life into your standard roasted
chicken and baby potatoes.
Although fresh herbs are given top billing
on many menus, dried herbs have their place, too. Marjoram
dries particularly well, keeping its fragrance better than
many other herbs. Perhaps, that's why it's favored for hearty
meals like venison ragout or stew with cabbage and potatoes.
Dried marjoram is also used as a main ingredient in the Jordanian
seasoning blend zahtar and in the German dried sausage herb
called Wurstkraut.
The more you play around with marjoram,
the more it will begin to haunt your taste buds and bug you
to find new ways to use it.
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