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Fwd: How to Harvest and Store Marjoram

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How to Harvest and Store Marjoram

Marjoram is a close cousin of oregano. It has a more delicate flavor, which

some people prefer, but the two herbs can be used interchangeably in most

recipes.

 

Instructions

STEP 1: Pick individual marjoram leaves to use fresh throughout the growing

season.

STEP 2: Harvest larger amounts by cutting back the entire marjoram plant just

before it flowers.

STEP 3: Store fresh marjoram in plastic bags in the refrigerator.

STEP 4: Freeze marjoram to retain the most flavor and aroma. Freeze entire

branches on cookie sheets, then strip the leaves from the stems and put them

back into the freezer in plastic containers. Or mix finely chopped marjoram

leaves with just enough olive oil or butter to bind them together, and freeze

the mixture in ice cube trays.

STEP 5: Dry marjoram by spreading leaves on screens or tying stalks into

small bundles and hanging them in a warm, dark, dry place.

STEP 6: Store dried marjoram leaves in airtight jars.

 

Tips & Warnings

Pick marjoram in the morning after the dew has dried on the leaves but before

the sun's heat can dissipate the volatile oils that give the plant its

distinctive flavor and aroma.

Frozen marjoram tastes much better than the dried form, but it appears limp

and unattractive. Use it in stews, casseroles and other dishes when taste

matters more than appearance.

Marjoram's oils succumb to heat faster than those of most herbs. To preserve

its flavor, add marjoram to cooked dishes just before serving.

 

(ehow.com)

 

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