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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:
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