'Marjoram'
Origanum majorana

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Marjoram (Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.

Uses
Marjoram is used for seasoning soups, stews, salad dressings, sauces, and herbal teas.

Marjoram has long been used as a medicinal herb. Marjoram or marjoram oil has been used to treat cancer, colds, coughs, cramps, depression, as a diuretic, ear infections, gastrointestinal problems, headaches, and paralysis, as well as arthritis, chest congestion, and muscle aches. It has also been used as an aphrodisiac, mouthwash, tea, and in poultices, tinctures, and infusions.

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RECIPES

Marjoram Mushroom Soup

Ingredients
• 1 large potato, peeled and diced
• 1 large leek (white portion only), chopped
• 1 medium onion, diced
• 2 tablespoons canola oil
• 1/2 pound sliced fresh mushrooms
• 4 cups chicken broth or vegetable broth
• 1 Tbsp minced fresh marjoram
• 1 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions
1. In a Dutch oven, saute the potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram. Cover and simmer for 10 minutes or until potato is tender. Cool slightly.

2. Puree in small batches in a blender; return all to pan. Whisk in sour cream and butter; season with salt and pepper. Heat through but do not boil. Just before serving, sprinkle with remaining marjoram.

Basic Herb Salsa

Ingredients

• 1 cup finely chopped marjoram (1 ¾ ounces)
• 1 ½ teaspoons finely grated lemon zest (from 1 small lemon)
• ¼ to ½ teaspoon salt, more to taste ½ cup extra-virgin olive oil
• 1 garlic clove
• 2 tablespoons red wine vinegar, more to taste

Instructions

Step 1:
Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.

Step 2:
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)