The mildly sweet, sage-like flavor of Marjoram is popular in French, Greek, and Italian cuisines. It flavors lamb, bean and potato dishes; also frequently used to infuse oil and vinegars.
Marjoram, a member of the mint family is a close relative of Oregano (Origanum vulgare), but with a milder flavor.
Marjoram’s delicate flavor is destroyed by heat, so it is best added just before the dish is ready to serve, or used in lightly cooked dishes. It goes especially well with bay leaves, garlic, onion, rosemary, thyme, basil, and oregano.
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