Cole & Mason Marjoram
Eat our Marjoram with a roasted meat dish. Marjoram's sharp, warm taste often leads people to confuse it with oregano. But marjoram is milder, with slight citrusy notes. It makes for a good addition to meat stuffing, and some poultry stuffing too, especially with a bit of orange zest.
Why not try giving fruits and vegetables a subtle boost. Add marjoram to a sugary syrup and it'll give some delicate sharpness to a lemon or lime sorbet. Or sauté leeks and stir through marjoram in some melted butter. Then serve as a rich vegetable side dish.
Marjoram has been around for a long time. There are records of Egyptians using it as far back as 1,000 BC. It's not difficult to cultivate because bees and butterflies love its flowers. It grows wild in the Mediterranean, especially in Greece, Cyprus and Turkey. So you can find marjoram in sauces and soups, as well as meat dishes, in all of these places.
Marjoram used to be used to make beer, but when brewers started using hops, it lost its place on the ingredients list.
Supplier: The Spice Company