About 

Marjoram, also known as ‘’sweet marjoram’’ is an aromatic herb in the mint family that has been grown in the Mediterranean, North Africa, and Western Asia for thousands of years It is similar in appearance to oregano but is milder and sweeter in flavour. Marjoram is ideal for use in stuffing’s for chicken, pork or veal and enhances egg dishes like frittatas, flans and quiches and also adds a delicate flavour to sautéed mushrooms.

Uses & Ideas 

Add marjoram to meatballs, Bolognese, mushroom ragus or homemade lasagne.

Add marjoram to the egg mix when making a Spanish style omelette.  As the eggs begin to set, spoon over a hot mix of stewed capsicum, tomato and onions. Scatter with pitted olives, capers, softened feta and a pinch of marjoram before finishing under a hot grill.

Sprinkle marjoram over soft curd cheeses like ashed goats, sheep milk feta, bocconcini, haloumi or buffalo mozzarella - drizzle with extra virgin olive oil, allow to marinate and serve alongside antipasto style dishes. 

Braised Swordfish with Olive, Tomato, and Marjoram – (serves 2) heat 2 tbsp olive oil in pan, add a chopped clove garlic, zest of one orange, ½ cup vermouth or white wine and 2 bay leaf. Simmer for 2 minutes, add 1 tin tomatoes, and simmer 10 minutes. Add 2 tbsp Marjoram, 1/3 cup pitted green olives, salt, and pepper. Pan fry or grill 2 pieces of swordfish at high heat until just browned and transfer to the pan with the sauce. Simmer for a few minutes until just cooked. Serve with a leaf salad.