Marjoram

Instructions

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   Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond.

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   There are many species of this ancient herb, which is a member of the mint family.

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   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.

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   In fact, wild marjoram is another name for Oregano.

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   Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections.

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

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   There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor.

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   It's found throughout Mediterranean countries but rarely seen in the United States.

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   Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables.

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    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.