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Marjoram



Marjoram

Marjoram is loosely related to oregano, and in Italy, is frequently used where Americans might use oregano, with the exception of pizzas. England's kings ordered fresh herbs to be scattered about to help prevent the clothing of noble guests from being dirtied, and marjoram's highly aromatic qualities led King James II of England to have eighteen bushels of the leafy herb to be strewn about before his coronation! Marjoram's uses include meat dishes such as lamb, mutton, sausages, meat loaf, and many processed meats, such as liverwurst, Polish sausage, head cheese, and bologna. Marjoram is also a great herb when used in stuffings for turkey and chicken. Marjoram is also delicate - it is recommended that it be added to the mixture during the last half of cooking to help preserve its flavor.
Nutrition Facts:
  • - Spices, marjoram, dried

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