Marjoram

(Page 3 of 3)

June/July 2004
 
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With casual care, these new plants will continue to grow through fall and winter, and into the following spring. Soon after moving the plants outdoors, take cuttings from your overwintered marjoram, allow the cuttings to develop roots and then transplant them to the garden in early summer. This way, you can keep a strain of marjoram indefinitely, and always have plenty of fresh sprigs for use in the kitchen.

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Mother Earth News contributing editor Barbara Pleasant lives in North Carolina. Her newest book is The Whole Herb, released by Square One Publishers.

Pasta with Broccoli and Marjoram

Cooking the pasta with garlic imparts
a mild flavor complement to marjoram's refreshing zing.

4 ounces whole-wheat pasta
2 large garlic cloves, quartered
3 cups broccoli, cut into bite-sized pieces
3 ounces reduced-fat cream cheese (Neufchatel)
1 tablespoon dry white wine
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram (or 1 teaspoon dried)
1/4 cup freshly ground Parmesan cheese
1 medium tomato, chopped

In a large cook pot, bring the water for the pasta to a boil and add the garlic cloves. Cook the pasta according to package directions. Three minutes before the cooking time is up, add the broccoli to the pot. After two more minutes, when the pasta is just done and the broccoli is tender but still firm, turn off the heat, drain the cooking water and return the pasta, broccoli and garlic to the pot. Add the cream cheese, wine, salt, pepper and marjoram, and as the cream cheese melts, toss all the ingredients to mix well. Place the pasta mixture on a warmed serving dish and top with Parmesan cheese and chopped fresh tomatoes. Serves 3.

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