Fwd: ~ Marjoram - Facts and Lore ~

November 4, 2006

~ Marjoram - Facts and Lore ~

Marjoram is the dried leaves and floral parts of the herb Origanium hortensis.

Most scientists consider marjoram to be a species of oregano. The light

grayish-green leaves of marjoram have a sweeter and more delicate flavor than

oregano.

Uses Marjoram may be used in sausages, lamb, beef, pork, chicken, fish,

tomato dishes, stuffings, breads, salad dressings and chowders. Marjoram is used

in Italian, French, North African, Middle Eastern and American cuisines and

spice blends such as bouquet garni, fines herbes and sausage and pickle blends.

Origins Egypt is the principal source for nearly all of the marjoram

imported into the United States. Other producers include Eastern Europe, France

and the United States.

Folklore Marjoram and oregano were well known in the Graeco-Roman

era. The ancient Greeks believed that if marjoram grew on one's grave, the

deceased would enjoy eternal peace and happiness. The word " oregano " is

Greek-derived, and translated means " joy of the mountain " . Oregano was popular

in ancient Egypt and Greece as a flavoring for vegetables, wines, meats and

fish.

Color Light gray-green

Flavor & Aroma Minty, aromatic and slightly bitter

Sensory Profile Marjoram is pleasantly aromatic and has a distictively

minty-sweet flavor with slightly bitter undertones.

(allrecipes.com)

Note: forwarded message attached.

Blessings,

Starr

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