Marjoram
About Marjoram:
Marjoram and oregano are very close cousins and both members of the mint family. The flavors of the two herbs are similar, but marjoram has a more delicate taste and aroma. Native to both Asia and the Mediterranean, marjoram is popular in all the cuisines of the area. It's also used in perfume making and is one of the ancient herbs. Fine-textured sausages like liverwurst and real, Italian-style bologna use marjoram.
Tips:
Use with or instead of oregano in the ratio of 1 1/2 teaspoons of marjoram to equal one teaspoon of oregano.
Add marjoram near the end of the cooking time to avoid loss of that delicate flavor.
For grilling meats, rub the meat with oil, crush some marjoram leaves and rub them on the meat. Let it sit for a few minutes before cooking.
Finely chop marjoram and thyme and mix with softened butter for a flavorful glaze for roast meats, for finishing vegetables, and for brushing on breads.
Finely chopped marjoram mixed into bread dough makes a wonderfully aromatic loaf - two tablespoons to each cup of flour.
A tablespoon or two in a batch of onion soup adds very nice flavor undertones that intensify the total richness.
Chop a tablespoon of marjoram per cup of tomato sauce and stir it in a few minutes before service.
Chop marjoram and basil together and sprinkle over sliced tomatoes, then dress with balsamic vinegar and olive oil. Salt and pepper to taste.