Marjoram

Marjoram (Origanum majorana), also known as sweet or knotted marjoram, is a spicy, aromatic herb with a slightly sweeter and milder flavour than its close relative, oregano. It may be used to season pork, lamb, poultry and fish recipes and also complements egg and cheese dishes well. The fresh leaves are also excellent when used in a salad, as a part of a stuffing for poultry or game, or as a seasoning for tomato-based sauces or stews. To preserve marjoram's delicate flavour, add the herb to cooked dishes just before the end of cooking or add fresh leaves just before serving.

The leaves may be added whole or they may be chopped coarsely or finely, depending on the recipe. When used fresh, marjoram is at its best just before the flower buds open, but may also be picked after it has finished flowering and dried in bunches like thyme and sage.

Pot marjoram (Origanum onites) is slightly less warm flavoured than sweet marjoram but can be used in much the same way. However, sweet or pot marjoram should not be confused with wild marjoram, which is better known as oregano.