Marjoram

Scientific name: Origanum majorana

Available forms: Fresh and dried

Marjoram, also referred to as sweet marjoram, comes from the same family as oregano (Origanum vulgare). Similar in appearance and flavor, marjoram is sweeter and milder than oregano. Considered a perennial, it can be grown outdoors, but most species are considered to be cold sensitive and will wither away from exposure to frost.

Marjoram is used with a variety of foods including lamb, beef, pork, chicken, fish, stuffing, bread, and tomato dishes. It is also prevalent in spice blends such as fines herbes and in sausage and pickling mixes. Because its oils are destroyed by heat, marjoram should be added to a dish just before serving.