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Marjoram is a pleasant aromatic herb in the garden and, in the kitchen, should be treated as is a milder, sweeter and more delicate version of oregano. In fact I don't really think of it as oregano at all. The leaves can be used fresh or dried and stored for use over winter. You need much less of the dried (about a third) than the fresh leaf. The fresh leaves can be added to salads or chopped and added to roast meat sandwiches, herb butter and egg dishes. Marjoram is used in poultry stuffing and soups. It's aromatic flavour makes it an excellent addition to pot roast, veal and liver. When adding to cooked meals, add near the end of the cooking period.
Marjoram and oregano are similar in appearance. Both have woody stems, and an upright nature, reaching a size of about 2 1/2' tall and about the same wide. Oregano tends to get leggier and more sprawling if left unclipped. Because of its more compact habit marjoram was and is often used in English knot gardens. The flower buds at the end of the stems are covered with modified leaves called bracts which gives them the appearance, until they blossom, of tiny green pine cones. Flowers appear in summer and will last well into the fall. Oregano usually has pinkish purple flowers, marjoram usually has white blossoms. The shape and color of the leaves differ between oregano and marjoram, as well as among the different varieties. In my garden I even grow a golden-leafed, ground cover variety of oregano: O. vulgaris variety "Aureum." It adds a interesting contrast to the rest of the greens in the garden. In general, the leaves of marjoram tend to be softer in color, more gray green, and smaller in size. All the leaves are oval to spade shaped. The texture of the leaves in the oreganos is usually more coarse and fuzzy, such as the Cuban oregano.
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Marjoram has a slightly mintly, citrusy taste. Use marjoram's fresh taste to enhance salad dressings, seafood sauces, soups, and poultry. A chicken that has been rubbed with garlic, salt, course black pepper and marjoram, then grilled makes a quick and delectable summer treat -- one of my favorites. Marjoram's flavor also works well with cheese, tomato, bean or egg dishes. Marjoram is most often used in recipes of French or English origin, whereas oregano's more robust flavor is often called for in the recipes of Italian, Greek, North African and Mexican cuisines.
Try Our Organic Marjoram In This Award Winning Chili Recipe!
Ingredients:
1 lb Ground beef
15 1/2 oz Chili beans; hot and spicy
15 1/2 oz Chili beans; hot
28 oz Tomatoes; cut up
6 oz Tomato paste
1 1/2 c Celery; chopped
1 c Onion; chopped
1/2 c Pepper, green; chopped
4 oz Chili peppers; drained Seeded and chopped
2 tb Sugar
1 Bay leaf
1 ts Salt
1 ts Marjoram flakes or ground
1/2 ts Garlic powder
1 ds Pepper
4 oz Mushrooms (optional)
Directions:
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.
Our Favorite Recipe Using Marjoram Is Below!
Brussel Sprouts with Marjoram and Pine nuts
1 1/2 pounds fresh brussels sprouts, halved
1 cup canned low-salt chicken broth
3 tablespoons butter
2 shallots, minced
1/2 cup pine nuts
1 tablespoon fresh marjoram leaves, chopped
1/3 cup whipping cream
1 Melt 1 tablespoon butter in heavy frying pan over medium heat. Add nuts and stir until golden, about 3 minutes. Set aside
2 Melt 1 tablespoon butter in same pan over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Push sprouts to sides of skillet.
3 Melt another tablespoon butter in center of same pan. Add shallots and saute until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 3 minutes. Season to taste
4 Transfer sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts
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