Marjoram is a plant from the mint family. Its flavor is similar to that of thyme and oregano, which has given rise to its French nickname origan des jardins (garden oregano). Marjoram has antiseptic, digestive, and soothing properties. Dried marjoram is rich in iron and vitamin K. Marjoram plays an essential part in Mediterranean cuisine.

Choose fresh marjoram, which is more aromatic, and buy a plant in a flowerpot so you can pick the leaves when you want. If fresh marjoram is not available, it can be bought dried in jars. Make sure that the leaves are not crushed into a powder. Dried marjoram loses its aromatic strength over time. It should be bought in small amounts.

Fresh marjoram is not recommended for cooking. Its flavor is altered by heat.

Chopped fresh marjoram adds flavor to salads made with lentils, cabbage, or potatoes. Dried marjoram, on the other hand, can be used to flavor beef stews, cuts of lamb, ratatouille, or homemade pizzas.

Fresh marjoram cut from the plant can keep for a few days in the refrigerator if wrapped in a damp cloth. Springs of marjoram can be dried by hanging them upside down in a well-aired place. The dried leaves can keep for a few months in an airtight container away from heat and moisture.

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