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| General Description Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant. |
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| Geographical Sources |
United States and Egypt. |
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| Traditional Ethnic Uses |
Marjoram is used as a flavoring for meat dishes. | |||||||||
| Taste and Aroma Description |
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. |
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| History/Region of Origin | Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss. |
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| Storage Tips |
Store in cool, dark, dry places.
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| A Few Ideas to Get You Started |
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews. |
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