Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year.
Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.
While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.
Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
Cultivation of Marjoram / Oregano
Site: Marjoram is easy to grow. It enjoys bright sunlight and is not too dependent on soil type in your herb garden.
Marjoram prefers to be in soil that is moist.
Propagation: Start Marjoram either from seed in spring or from from cuttings in the summer or root divisions in the fall.
Growing: Marjoram will grow basically upright and can be up to 2 feet across and tall. Growing in pots works well if e given plenty of light.
Harvesting: Trim the leaves as you need them.
Culinary Uses: Since Marjoram's flavor is sweet and mild, it is best to use fresh leaves. Add leaves at the last moment when you use them for cooking. Its slightly mintly, citrus taste works well with salad dressings, seafood sauces, soups, and poultry. It's lighter flavor also pairs well with cheese, tomato, bean or egg dishes. Marjoram is found in many recipes French or English cuisine.