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Popular in French, Greek, and Italian cuisines, marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. It is also frequently used to infuse oils and vinegar and to season pasta and bean dishes.
Marjoram’s delicate flavor is destroyed by heat, so it is best added just before the dish is ready to serve, or used in lightly cooked dishes. It goes especially well with bay leaves, garlic, onion, thyme, and basil.
Pot marjoram is best suited for pungent dishes, such as those with a pronounced onion or garlic flavor, where the more delicate flavor of sweet marjoram would not stand out.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.