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03 Nov 2009

A grey-green herb with pleasant and strong aroma and slightly minty flavour, similar to oregano but much milder. There are three types of marjoram: sweet, pot and wild. Sweet marjoram is the most delicate of them all and is grown quite easily in gardens. Marjoram and Thyme, team well together, and it can even be used in any dish or recipe where thyme is used.

Use: Pâtê ground meats, braised meats, sauces, roast lamb, and poultry stuffing. It goes particularly well with veal, poultry, pork or beef, liver dishes and stews. And compliments vegetables like mushrooms, green beans, brinjals, carrots, asparagus, baby marrows, broccoli and onions.

Adding a touch of marjoram to salads will give it added flavour or try adding it in your Vinaigrette Dressing.


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