Ingredients and Directions

Early Greeks wove marjoram into funeral wreaths and

planted it on graves to symbolize their loved ones'

happiness both in life and beyond. There are many

species of this ancient herb, which is a member of the

mint family. The most widely available is sweet

marjoram, usually simply called "marjoram." It has oval,

inch−long, pale green leaves and a mild, sweet,

oreganolike flavor. In fact, wild marjoram is another

name for Oregano. Marjoram is available fresh in some

produce markets and supermarkets with large fresh−herb

sections. More often, it is found dried in small bottles or

cans. There's also a very hardy species called pot

marjoram, which has a stronger, slightly bitter flavor. It's

found throughout Mediterranean countries but rarely

seen in the United States. Marjoram can be used to flavor

a variety of foods, particularly meats (especially lamb and

veal) and vegetables. Because marjoram's flavor is so

delicate, it's best added toward the end of the cooking time

so its essence doesn't completely dissipate.

Source: freecookingrecipes.net