Inside the Spice Cabinet: Marjoram
The oval, pale green leaves and sweet aroma of marjoram are often easily confused for the more familiar oregano. But this delicate herb deserves a place in your kitchen, and if you haven’t tried it, now’s the time to change that.
What Is Marjoram?
Taste: Sweet, spicy
Most Popular Use: Meat, vegetables, suce
Marjoram is in the mint family and is a sub-species of oregano. It also looks very similar to oregano with woody stems and flat, rounded leaves, and the two are often confused. You can tell the difference in the smell and flavor: marjoram is floral and woodsy while oregano tends to be much more pungent and spicy.
Marjoram is available fresh and dried, though as with most herbs the fresh leaves have a more fragrant and pronounced flavor.
How To Use Marjoram
Because its flavor is so delicate, it’s best to add marjoram at the very end of cooking. It’s a welcome addition to salad dressings, marinades, and sauces, as well as grilled and braised meat and stews.