Marjoram and oregano are from the mint family, which is why they look strikingly similar. In the kitchen, the best motto is: use either the one or the other. Marjoram has a much milder, more delicate aroma than oregano, and tastes less peppery or sweet.
Tips & Preparation:
The fine aroma of marjoram goes well with hearty winter dishes such as potato soup, meat stews or game dishes, in which it blends perfectly with bay leaf and juniper. The herb also tastes excellent with cabbage dishes or legumes. Its mildly sweet flavor also develops well in salads and cream cheese spreads. Tip: add at the end of the cooking time, so to preserve the fine flavor.
For Spreads, For Breads, For Dips, Pestos and Marinades, For Meat , For Vegetable Dishes, For Potatoes, For Sauces, For Soups, Suitable for Game