The fresh leaves of marjoram have many and varied uses. They can be added to salads or chopped up and used to accompany cold meat and even egg dishes. Marjoram is often used in poultry stuffing and soups. Its aromatic flavour works well with roast meats and liver.
A sprinkle of marjoram will liven up a spaghetti Bolognese, or why not try making your own beef burgers and adding marjoram to compliment their flavour?
As with many dried herbs, when adding marjoram to stews and soups, add near the end of the cooking period to ensure the best possible flavour.
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