MARJORAM

Marjoram is cultivated for its aromatic leaves, for culinary purposes. It is often used in herb combinations such as Herbes de Provence and Za’atar. The light grayish-green leaves of marjoram have a sweeter and more delicate flavor than oregano

Origin: Greece

Flavor/Aroma: Marjoram is pleasantly aromatic and has a distinctively minty-sweet flavor with slightly bitter undertones

Use: Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings and chowders. Marjoram is used in Italian, French, North African, Middle Eastern and American cuisines and spice blends such as bouquet garni, fines herbes and sausage and pickle blends