With a flavour similar to oregano but sweeter and more delicate, this is a herb that deserves a place in the kitchen.

It’s stunning with seafood and salads, egg dishes such as omelettes and in marinades and rubs.

Include in a grilled cheese sandwich with a little fresh garlic. Combine with cumin, oregano, sumac, salt and sesame seeds to make a wonderful za’atar.

How To Use:

The sweet herbaceous notes of marjoram shine in dressings. Make a basic white wine vinaigrette with a touch of sugar and garlic then add ¼ tsp each of dried marjoram, basil and parsley, celery seed and black pepper. Superb!

Use 1 tsp dried marjoram to replace 1 tbs fresh marjoram.

Add a sprinkle to fish en papillote where the fish is baked in parchment paper along with citrus slices and herbs.

It’s also wonderful with sautéed leeks and anything with chickpeas or beans.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.