Marjoram
Marjoram has a minty, sweet flavor with savory undertones that sets it apart from its more strongly flavored oregano cousins. With a recipe for pasta with broccoli and marjoram
The daintiest of the oregano tribe, marjoram has a
minty, sweet flavor with rich savory undertones that sets
it apart from its more strongly flavored oregano
cousins.
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by Barbara Pleasant
Native to North Africa and western Asia, marjoram (Origanum
majorana) is sometimes called "knotted" marjoram because
the tiny white flowers emerge from knot-shaped buds. You
can use this flower characteristic to help confirm that you
do, indeed, have marjoram rather than a related oregano, of
which there are more than 30 species. This herb sometimes
is called sweet marjoram, too, because no other oregano
matches its clean, sprightly flavor.
To the ancient Greeks, marjoram was the herb of marital
bliss. Thought to be a favorite of Aphrodite, the goddess
of love, it was woven into garlands that brides and grooms
wore on their heads. Also according to ancient folklore,
sleeping with a bit of marjoram tucked under your pillow
was supposed to promote dreams of true love. And before the
Middle Ages, many people believed that planting marjoram on
graves helped assure the happiness of departed loved ones.
Marjoram is not considered an important medicinal herb, but
a tea brewed from its leaves may help with indigestion,
headache or stress.
The herb's flavor more than justifies growing it in your
garden for culinary purposes, though. Think of marjoram as
a tame oregano and use it with confidence in Italian-style,
tomato-based dishes such as pasta or pizza, or as an accent
for most vegetables, especially potatoes, whether they're
served hot, or marinated and served cold. Marjoram also is
good on fresh tomato sandwiches, and it pairs well with
eggs or cheese. A light sprinkling adds savory flavor to
cream-based sauces or soups, especially potato soup, and to
savory herb butter, too. And, the flowering tops are a
pretty addition to herbal vinegar.
Dried marjoram delivers flavor nearly equal to that of the
fresh version; on the plant, the flavor usually peaks just
before the flower buds form, though the buds are edible,
too. When drying marjoram for kitchen use, lay 3-inch-long
stem tips on a dry cookie sheet and place the cookie sheet
in a 150-degree oven for two to three hours; this method
retains marjoram's essential oils and the green color of
its leaves. Store the dried stems with their leaves intact
in an airtight container in a cool, dark place; when you
need some leaves for a recipe, just strip the right amount
from the stems.
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