Marjoram Leaf (Whole)
The sweet, soft pine and citric flavor of Marjoram makes it a stand-in for Oregano. In fact both Marjoram and oregano come from the same plant family and have a similar taste; only Marjoram is the milder of the two. This herb is native to the Mediterranean and a staple for Italian, North African, Middle Eastern, German, and French cuisine. Complements lamb dishes, as well as beef and veal. Start with 1/2 teaspoon per 4 servings.Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.