Marjoram is sometimes referred to as the “meat herb”; it works fantastically with a wide range of roasted meats cooked in stews. Cooking with marjoram can also work well to create a side dish for many plant-based dishes. In fact, the only type of dish that marjoram doesn’t work well with is a dessert.
Marjoram is popular in Mediterranean and Middle Eastern cuisine, but works well with many British dishes, especially roasted meats and poultry stuffing. There are two varieties of marjoram; Sweet marjoram and wild marjoram (also known as oregano). When we see written or spoken marjoram in the kitchen, it refers specifically to sweet marjoram. Marjoram is an aromatic herb and is sweeter and softer than its relative, oregano.
Cooking with
marjoram
Marjoram leaves can be used fresh or dried. If you grow your own marjoram, you can lift the plants in autumn and dry them for use during the winter (they are not hardy and unlikely to survive in the soil during the winter months). The dried version of the herb has a much more concentrated taste, which should be taken into account when cooking. Fresh marjoram leaves have many and varied uses. They can be added to salads or minced and used to accompany deli meats and even egg dishes.
Marjoram is often used in the stuffing of poultry and soups. Its aromatic flavor works well with roasted meats and liver. A few sprigs of marjoram will liven up spaghetti bolognese, or why not try making your own beef burgers and adding marjoram to complement its flavor? As with many herbs, when adding marjoram to stews and soups, add near the end of the cooking period to ensure the best possible flavor.
If
you
are lucky enough to grow your own marjoram, you can simply cut a few twigs of the plant with scissors or scissors when you need to. Make sure enough leaves remain on the plant so that it can continue to grow properly. Wash the twigs under cool running water and remove the leaves from the stems. Add the leaves sparingly at first and taste the flavor of your dish before adding more (this ensures you don’t add too much marjoram and spoil your food).
Towards the end of the growing season (around October in most areas of the UK) you may want to dig up the whole plant to dry for use during the winter. Simply hang the plant by its roots in a dry, well-ventilated place until the leaves are crumbly.
Marjoram is a fantastic herb to use during the winter months, as its flavor intensifies in the drying process (many herbs lose their flavor when dried). It has a delicate fragrance that invites one to get into food. Marjoram combines well with other herbs (such as thyme and sage) and will enhance the flavor of many different dishes. It’s the perfect herb for flavoring meat, but it also works well when added to a mix of roasted vegetables or fish and chicken stews, soups, and stews. It also works well with dishes that include eggs or cheese.
