Marjoram
About
Marjoram is an herb with a mild, sweet flavor similar to oregano. Because it is native to the Mediterranean, it is frequently used in Italian cuisine and other dishes of that region.
Information
Physical Description
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.
The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages).
Tasting Notes
Selecting and Buying
Check to make sure no leaves are wilted or bruised. Always smell for freshness.
Marjoram has a subtler flavor than its cousin oregano, but it's just as useful in the kitchen. It's also beautiful, with gray-green leaves and spikes of tiny white or pale pink flowers. It's a tender perennial, grown as an annual in all but the mildest climates.
Choose a sheltered site that gets full sun. Marjoram prefers soil on the rich side with a neutral to alkaline pH (7.0 to 8.0), but in warm weather it will thrive even in poor, dry soil.
Buy started plants at the nursery. Otherwise, sow seeds directly into the ground after the last frost or, to hurry things along, start seeds indoors six weeks before the last expected frost.
Harden off seedlings, whether homegrown or store-bought; when all danger of frost has passed, move them to the garden, spacing them 6 inches apart.
Keep plants warm and on the dry side. Protect young plants with cloches (see "How to Make Cloches") or other covers if the weather turns chilly.
Grow marjoram in containers if you live in a region colder than USDA zone 9. When the weather is mild, keep the plants on a sunny terrace or deck; when temperatures dip toward the frost level, move them to a cool but sunny greenhouse, cold frame or windowsill.
Start picking leaves as soon as they're large enough to use; flavor is best before the flowers open.
Tips:
Aphids love marjoram. To keep them at bay, plant their archnemesis, coriander, nearby.
Cloches are bell-shaped glass jars designed to keep plants warm when unexpected cold snaps strike. They've been used for centuries in European gardens. They're usually cost-prohibitive for a large garden, but they add an elegant, and practical, touch to a small one.
Pick marjoram in the morning after the dew has dried on the leaves but before the sun's heat can dissipate the volatile oils that give the plant its distinctive flavor and aroma.
Preparation and Use
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.
Marjoram's oils succumb to heat faster than those of most herbs. To preserve its flavor, add marjoram to cooked dishes just before serving.
Conserving and Storing
Store fresh marjoram in plastic bags in the refrigerator.
Freeze marjoram to retain the most flavor and aroma. Freeze entire branches on cookie sheets, then strip the leaves from the stems and put them back into the freezer in plastic containers. Or mix finely chopped marjoram leaves with just enough olive oil or butter to bind them together, and freeze the mixture in ice cube trays.
Dry marjoram by spreading leaves on screens or tying stalks into small bundles and hanging them in a warm, dark, dry place.
Store dried marjoram leaves in airtight jars.
Tips:
Frozen marjoram tastes much better than the dried form, but it appears limp and unattractive. Use it in stews, casseroles and other dishes when taste matters more than appearance.
