Sweet Marjoram
Culinary Use, Storage, & Benefits
Herb Profile: Sweet Marjoram (Origanum majorana)
Description
A relative of oregano, this herb imparts a unique citrus-y, piney flavor to foods that hardly compares to anything else. We grow it as an annual in our zone 5 climate, and harvest it in the early flower stage for the strongest volatile oil content.
Nutrition
Marjoram aids in digestion of food that it's added to, by stimulating appetite and digestive enzymes. It has been valued as an ally in menstruation, insomnia, bronchial issues, and stressed nerves and muscles.
Storage
Marjoram is a delicate herb, more so than its cousins oregano or thyme. Therefore, it should be used up quick if it's to be used fresh and stored in a glass of water in the fridge for 1-2 days. My preferred method of using marjoram includes drying it first, so I just hang the bundle in a low light and well ventilated room for a few days until crisp. It can also be spread out on a towel on the counter. Then, simply take a clean paper bag, and rub the dry leaves off the stem and collect it for use in cooking.
Use
I like to add dried marjoram at the end of cooking dishes including stir-fry, grains, eggs, beans, ground meats, or roasted root vegetables. You can also infuse it in olive oil or vinegar by submerging it fresh into the container of either oil or vinegar, and using that to season foods.
