Marjoram herb

Marjoram is a lovely perennial about 12 inches high with very small, grayish-green leaves and tiny creamy flowers. Originated in the Mediterranean region and it has been under cultivation since prehistoric times.

The word mar-joram derives from two Greek words which mean the ‘joy of the mountain’. Marjoram is an aromatic herb and belongs ot the mint family.

Marjoram is one herb that deserves wider use in cooking. Dried marjoram delvers flavor that is nearly equal to the fresh version.

Marjoram adds a pleasant, sweet flavor to pickles, sausages, lamb, beef, pork, chicken, and fish. It is enormously versatile and it enhances such dishes as soups sauces, stuffings and stews; also gives sum and substances to cooked vegetables and meat pieces.

It also works well in tomato dishes, breads, salad dressing and chowders. There are also suggestions that marjoram should be used in all dishes made with lamb and mutton from a simple roast to a casserole.

Marjoram can be used with confidence in pasta, pizza or as an accent for potatoes or potato soup.

The fragrance of marjoram fills the garden with a pleasant odor, and the dried flowers are often used in sachets and potpourris as one uses lavender.
Marjoram herb