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A member of the mint family, marjoram was often placed on
the graves of the ancient Greeks to symbolize happiness in
this life and the one after. Available in many different forms,
sweet marjoram is the one most commonly used in everyday cooking.
"Wild marjoram" is actually oregano.
Marjoram is a component of both fines herbes and herbes de
Provence.
Just as marjoram looks like a more delicate version of oregano,
its flavor is also oregano lite. It's a great flavoring
in sauces, as well as meats. And unlike oregano, marjoram
is subtle enough to pair with fish and lighter dishes. As
with many of the more delicate spices, it's best to add it
toward the end of the cooking period so that the flavor does
not dissipate.
Dried marjoram is often used to flavor sauces, and both leaf
and ground versions are good options for slow-cooking stews
and sauces.
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