Marjoram

Origanum majorana

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Marjoram

Not to be confused with wild marjoram or oregano, its flavour is rather like thyme, but is sweeter and more scented. The leaves are used fresh or dried, chopped, crushed or powdered in soups, stuffings, quiches and pies, omelettes, potato dishes and bouquets garnis. Marjoram’s delicate flavour is destroyed by cooking, so it is best added just before the dish is ready or used in dishes which only need light cooking.