Sweet Marjoram
by Brenda Hyde of OldFashionedLiving.com
Marjoram, or Origanum majorana, is a tender perennial that many people
overlook, assuming it is much the same as oregano. Marjoram, however, is
sweet, spicy and deserves it's own place in your herb garden. There are
other forms of marjoram, but I am profiling Sweet Marjoram. You will need to
make sure this is what you are buying when you look for it. Often there is
confusion with wild marjoram and some forms of oregano.
Sweet Marjoram grows about 12 inches tall as is mostly
grown as an annual. It is fairly slow growing so either start early, or buy a
plant at a garden center. The benefit to starting from seeds is that you can
grow some inside and outside for such a low cost. Marjoram grows well in
containers and inside as a kitchen herb! It needs a sunny spot with fairly
rich soil, but not overly moist. It does need room to breath both indoors
and outdoors, so don't overcrowd. Keep it weeded VERY well-again, because it
doesn't like being overcrowded. Also, new seedlings should be kept out of
the blazing hot sun if possible. After the first frost, you can cut it down
to about one inch from the ground and transplant to a 6 inch pot to bring
indoors or leave in the ground and mulch it for protection. In colder
climates it may not survive, but it doesn't hurt to take the chance as long
as you move one inside as well.
You may begin lightly harvesting marjoram after about 6 weeks. The flowers
can be harvested as well for salads. Use fresh of course, or dry in a dark
warm place for about a week and store in dark containers away from light. It
will also freeze well for about 2 months. To keep your plants tidy harvest
them on a regular basis.
Sweet marjoram is suitable for all meats, fish and poultry. It's sweet and
spicy taste and aroma are very versatile. Use it in egg dishes, soups,
stews, potatoes, squash, marinades and in salads. It's great combined with
bay, garlic, onion, thyme and basil. Try adding 2 tablespoons of minced
marjoram to your cornbread recipes, or a tablespoon of fresh in minestrone
soups.
Italian Herb Casserole
Ingredients:
1 pound ground beef chuck
1/2 pound hot Italian sausage
1 large sweet onion, chopped
1 garlic clove, peeled and minced
1/2 teaspoon fresh thyme, minced
2 teaspoon fresh marjoram, minced
1 8-ounce can tomato sauce
1 cup cream-style cottage cheese
1/2 8-ounce package cream cheese, diced
1/2 pound medium egg noodles, cooked and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely shredded sharp Cheddar cheese
Preheat oven to 350 degrees. Spray 2 1/2 to 3 quart casserole with cooking
spray and set aside. Sauté beef, sausage, onion, and garlic in a very large
heavy skillet over medium heat, breaking up while browning, about 5 minutes.
Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes. Mix in
tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste
for salt and pepper and adjust as needed. Turn into the casserole and
sprinkle cheese evenly on top. Bake, uncovered, until browned and bubbly, 25
to 30 minutes. Serves 6
Herbed Potato Salad
Ingredients:
1/8 cup olive oil
1/4 cup wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
3 cups green beans, trimmed
2 pounds potatoes, peeled, cut into 1/2-inch cubes
1 cup red onion, sliced thinly and chopped
Mix olive oil, vinegar, minced shallots and the minced anchovies in medium
glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season
to taste with salt and pepper and set aside. Cook beans in boiling salted
water until crisp-tender, about 5 minutes. Drain. Rinse under cold water;
pat dry. Boil potatoes until just tender. Transfer to large bowl. Heat
dressing in microwave just until warm, about 30 seconds. Pour half of the
warm dressing over potatoes and toss to coat. Place potatoes on a very large
platter in the center. Toss the beans and remaining dressing in same bowl.
Arrange beans around potatoes. Sprinkle with onion and remaining herbs.
Serve warm or at room temperature. Note: You can mix together all the
leftovers after the meal to store and eat the next day.
Cream Of Carrot Soup
Ingredients:
10 carrots, cleaned and sliced
6 cups chicken broth
4 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons cornstarch
1/2-1 tsp. fresh minced dill
2 tsp. fresh minced marjoram
2 tsp. fresh minced parsley
salt and ground black pepper
1/2 cup cream
Fresh parsley for garnish
In a large Dutch oven, heat the butter or margarine, add the onions and the
garlic, sauté until light golden. Add the broth, the carrots, dill,
marjoram, parsley, and salt and pepper to taste, and bring to a boil. Lower
the heat, let simmer until carrots are done. Mix cornstarch with small
amount of cold water to dissolve. Add to the soup and stir well. Add the
cream and let simmer another 15 minutes-do not boil. Garnish with fresh
parsley.
Serves 8 to 10
Spice Blend for Meat and Vegetables
Ingredients:
3 teaspoons dried parsley
4 tsp. dried marjoram
2 tsp. dried rosemary
1 1/2 tsp. dried sage
Mix and store in container away from light.
Marinade for Pork
Ingredients:
1/2 cup wine vinegar
2 cloves garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoon fresh chopped marjoram
1 tsp. fresh minced thyme
1/2 teaspoon coarsely ground pepper
Whisk all ingredients together and use to
marinate pork.
Steak Rub
Ingredients:
1 tablespoon dried marjoram
1 tablespoon dried basil
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano
Combine all ingredients and store in a covered container. Rub over steaks
before grilling or broiling. Enough for four to five steaks
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is also editor of Old
Fashioned Living.
