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Marjoram  [MAHR-juhr-uhm]     Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval, inch-long, pale green leaves and a mild, sweet, oregano-like flavor. In fact, wild marjoram is another name for oregano. Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely seen in the United States. Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. 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.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.

Salads chicken; egg; fruit; mixed greens; seafood; vegetable
Soups & Stews beef; chicken; onion; oyster; potato; spinach; tomato; vegetable
Fish & Poultry chicken; duck; goose; most fish and shellfish
Meats beef; lamb; pork; rabbit; veal; venison
Vegetables Brussels sprouts; carrots; celery; corn; eggplant; greens; onions; peas; potatoes; spinach; summer squash
Pasta; Grains;
Dried Beans
beans; bulghur; noodles; rice
Cheese & Egg Dishes cheese spreads; cottage cheese; egg salad; scrambles; soufflés
Sauces cheese; cream; fish; meat; tomato
Miscellaneous herb butter; marinades; savory breads

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