MARJOLAINE -

Marjoram is an aromatic herb widely used in cooking, particularly in Mediterranean cuisine. It is often used to flavor meat, poultry, fish and vegetable dishes. Here are some common uses of marjoram in cooking: It is often used in meat dishes, such as stews, roasts and sausages. It goes particularly well with veal, pork and lamb. It is also used in poultry dishes, such as roast chicken, turkey and duck. Marjoram can be used to flavor fish dishes, such as fish soups and seafood dishes. It can be added to grilled or roasted vegetables to give them more flavor or used to flavor sauces, marinades and dressings. It is also used in the preparation of some traditional dishes, such as pizza margherita and Bolognese sauce. Marjoram has a sweet, spicy taste that pairs well with other herbs and spices, such as thyme, rosemary, garlic, and black pepper. It can be used fresh or dried, but the dried version is more commonly used in cooking.