For the ancient Greeks and Romans marjoram was a symbol of love and happiness. Marjoram has a long history of being used in love spells and some believe that if a young woman places marjoram under her pillow, while she sleeps, her future spouse will be revealed to her in a dream. Today, marjoram is considered essential for Italian and Middle Eastern cuisine. Marjoram is a very easy herb to cook with because of its mild flavor. Cooking enthusiasts have even coined the phrase, “when in doubt, use marjoram.”

Taste and Uses

Marjoram is a member of the mint and oregano family and is known for its aroma and delicate flavor. Marjoram’s flavor is similar to oregano; however, it has more complicated flavor notes and is often described as sweeter and more delicate. In addition, marjoram lacks oregano’s spicy undertones. Marjoram is best suited to lighter dishes, such as chicken or fish, but can easily be substituted for oregano in your recipes to discover which flavors you prefer.

Kitchen Tips

The flavor of marjoram is most pronounced when it is not cooked for a long period of time. Add it fresh to a dish or add it during the last 5 to 10 minutes of the cooking process. To use North Shore Living® Marjoram remove the amount you need by snipping it from the root ball, wash and pat dry. Use full sprigs or finely mince the leaves and stem with a sharp kitchen knife. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living®. Try one of our recipes or simply pair it with some of the ingredients suggested below:

  • Vegetables: bell pepper, carrot, mushrooms, onion, parsnips, potato, rutabaga, squash, sweet potato, tomato, yam
  • Seafood: clam, crab, red snapper, salmon, sea bass, shrimp, swordfish, tuna
  • Meat and Poultry: chicken, duck, ham, pork, sausage, steak, turkey
  • Soups and Sauces: apple sauce, barley stew, clam chowder, gravy, mushroom soup, split pea soup, tomato soup or sauce
  • Dairy: cheddar cheese, feta, fontina, frittata, goat cheese, gorgonzola, hard boiled eggs, omelet, ricotta, scrambled eggs
  • Legumes and Grains: barley, lentils, pasta, rice
  • Fruit and Dessert: apple, apricot, cherry, orange, pomegranate
  • Herbs and Seasoning: chives, parsley, savory, thyme

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