Marjoram has a lot of different uses; it can be used in both savoury and sweet dishes. The leaves are removed from the stem prior to use. Marjoram is most often associated with flavouring poultry stuffings or sausages. Use Marjoram in marinades for either meat, fish and poultry or vegetables. The herb pairs well with vegetables and like its oregano cousin, tomato-based sauces and soups. It compliments other herbs like thyme, tarragon, parsley and basil. Where Marjoram takes a giant departure from the typical Origanum variety, is when it is used in sweet applications. Marjoram can be used to flavour custards, ice cream, pies, tarts and other desserts with fruit; it pairs well with melons, apples, and tropical fruits. Fresh Marjoram may be kept in the refrigerator for up to a week. Dry Marjoram on screens or hung upside down in bunches tied with twine. The dried herb will keep for up to six months when stored in an airtight container.
Supplied in 9cm pot
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