Marjoram for On-Farm Shares

Marjoram replaces the oregano delivered earlier in the week:

Marjoram -A Few Ideas to Get You Started (from www.sallys-place.com)

Marjoram leaves are best used fresh, as their flavor is sweeter and milder. For this reason it is also best to add them at the last moment when you use them for cooking. Marjoram has a slightly minty, citrusy taste. Use marjoram’s fresh taste to enhance salad dressings, seafood sauces, soups, and poultry. A chicken that has been rubbed with garlic, salt, course black pepper and marjoram, then grilled makes a quick and delectable summer treat. Marjoram’s flavor also works well with cheese, tomato, bean or egg dishes. Marjoram is most often used in recipes of French or English origin, whereas oregano’s more robust flavor is often called for in the recipes of Italian, Greek, North African and Mexican cuisines