Once used as a cure for rheumatism, marjoram (or sweet marjoram) is now most closely associated with turkey stuffing.
Stuffing is just one of the many uses for this mildly savory herb, however. With a flavor similar to oregano, marjoram nicely complements delicate-tasting foods such as fish, pork, veal, vegetables and egg dishes.
You can use marjoram fresh or dried (dried is stronger) in a variety of recipes…from salads, soups and stews to marinades, cheese spreads and herb butters. It can also be substituted for oregano when preparing dishes like pizza, lasagna and eggplant Parmesan.
Because of its pleasant aroma and appearance, the ancient Greeks called the marjoram plant "joy of the mountains." The herb was considered a symbol of happiness, so it often showed up in wreaths and garlands at weddings.
Variety of Marjoram Recipes
Your family or guests will have cause for celebration, too, when you serve one of these dishes (pictured above)…all with a hint of this versatile herb.
"Cheese Sauce for Veggies, flavored with ground mustard, curry and marjoram, is especially good over broccoli and cauliflower," notes Ruth Bogdanski of Grants Pass, Oregon. "I like to add a sprinkling of crumbled bacon on top."
"After searching for a tomato sauce that didn't taste like it was only for spaghetti, I set out to make my own," writes David Shields from Barberton, Ohio. "The result was my thick, versatile
Slow-Cooked Spaghetti Sauce featuring ground beef and lots of herbs. It's great on pizza, too."
Marjoram, thyme, basil and chives season Four-Herb Bread, submitted by Sue Murphy of Greenwood, Michigan. "A friend gave me this recipe," she says. "The aroma while it's baking will make you think of a stuffed turkey roasting in the oven."