This delightful herb is native to the Mediterranean area and is a relative of oregano, but with a sweeter, more delicate flavor. Spice Trend Marjoram Leaves give savory, sweet herb taste to many Italian dishes. The round, light gray-green leaves are pleasantly aromatic with a warm, slightly bitter taste with hints of mint. Marjoram is often added with other Italian herbs to tomato sauces, poultry, fish, vegetables and beans. The French include it in a dried bouquet garni, where it marries with parsley, thyme and other herbs to flavor soups and robust beef stews. In Greek cooking, marjoram seasons lamb, seafood and salads with its sweet, subtle oregano-like flavor.

Marjoram Leaves

Stir into tomato, vegetable and onion soups. Mix with ground beef for meatloaf or hamburgers. Rub over pork, lamb, chicken or fish. Use to season green beans, peas, carrots, zucchini, cauliflower and eggplant. Add to spaghetti, pizza, lasagna and barbecue sauces.