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Harold McGee

Marjoram

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Marjoram was once classified as coming from a sister genus of oregano, but now is officially a species of oregano itself, Origanum majorana. Whatever the precise family relationship, marjoram differs from the oreganos in having a milder flavor, fresh and green and floral, with little of their penetrating quality. It therefore works well as one component in many herb blends and dishes.

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