Marjoram

Marjoram is the dried, rubbed leaves of the Origanum Marjorana plant, which in our case usually comes from Egypt. It has a similar taste profile to Thyme, but stronger and a little sweeter. Marjoram is warm, slightly sharp and bitter but useful for many dishes. It goes great with chicken, cheese, meat, fish and eggs or on foods such as quiche and pizza. Marjoram is good for stuffing mixes too, especially with other herbs. You can also make your own blends with it, combining it with your favourite herbs to make a mix specific to you! It is in the same family as Oregano and many places use them as a substitute for each other. Pairs well with Basil, Bay, Parsley, Rosemary, Sumac and Sage.

Marjoram is originally from Cyprus, Turkey and the Mediterranean area and it is thought to have come to the UK in the Middle ages. There is quite a history of Marjoram in medicine in the treatment of a huge number of diseases, some with verifiable scientific backing. That’s not our field, though – Marjoram tastes great, that’s all we know for sure!

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!