Using marjoram in cooking

Marjoram is the name given to several of the herbs of the genus Origanum . Two of these herbs are sweet marjoram and wild marjoram (you're not really interested in the botanical names, are you?). Anyway wild marjoram is what has been commonly termed oregano and sweet marjoram is what is commonly known as marjoram.

OK? Well, marjoram (sweet marjoram) is what I am referring to here. It is a magnificently aromatic herb in the garden and, in the kitchen, should be treated as is a milder, sweeter and more delicate version of oregano. In fact I don't really think of it as oregano at all.

The leaves can be used fresh (of course) or dried and stored for use over winter. You need much less of the dried (about a third) than the fresh leaf.

The fresh leaves can be added to salads or chopped and added to roast meat sandwiches, herb butter and egg dishes.

Marjoram is used in poultry stuffing and soups. It's aromatic flavour makes it an excellent addition to pot roast, veal and liver. When adding to cooked meals, add near the end of the cooking period.