Marjoram

marjoram organic culinary herbs Colorado

Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.

The name marjoram (Old French majorane, Medieval Latin majorana) is not connected with the word "major".Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower.

SAUTÈED EGGPLANT WITH GARLIC AND MARJORAM
Serves 4

A great side dish or add ground lamb for a savory main dish.

1 Lg eggplant, peeled and cut in 1in dice
2-4 tablespoons olive oil.
2 cloves garlic chopped
2 tsp fresh Osage Marjoram minced
Lightly sauté garlic add eggplant and sauté over medium heat until golden brown. Add more oil as needed. Season with salt and pepper. Garnish with marjoram and serve immediately. Enjoy!!!!!

VEGGI SPAGHETTI

1 Lg onion diced
2 Carrots sliced
6 pearls of garlic chopped fine
1 med zucchini sliced
1 pkg mushrooms
1 cup diced celery
1/3 cup olive oil
½ cup diced bell pepper
2 cans tomato sauce
4 ripe tomatoes
1 TBL each of chopped Thyme, Marjoram, Oregano
1/3-cup basil leaves
Grated parmesan
Lightly sauté garlic, onions, mushrooms first. Then add veggies, sauté for 5 more minutes add tomato sauce and herbs. Simmer for ½ hour. Add salt and pepper to taste. Enjoy over pasta!!!!
Garnish with parmesan

CARRIBEAN STYLE PORK SHOULDER ROAST WITH MARJORAM
This dish is almost as good reheated as it is fresh, so make a big one.

4 cloves garlic, peeled
1 medium onion, quartered
2 tablespoons fresh marjoram leaves
Salt and freshly ground black pepper
2 tablespoons peanut oil
2 tablespoons red wine vinegar
5-7 lb. pork shoulder, trimmed but with some fat left on

Puree first 5 ingredients in a food processor, adding oil in a drizzle. Blend in the vinegar. Rub mixture well into the pork. Let marinate in refrigerator 2 – 24 hours. Preheat oven to 350ºF. Roast pork for about 3 hours, turning every 30 minutes, or until the internal temperature is 150ºF. Let meat rest 20 minutes. Cut in chunks and serve.

ITALIAN-STYLE LAMB CHOPS WITH LEMON AND MARJORAM
A flavorful approach to grilled or broiled lamb chops.

Serves 4

6-8 thick loin or rib lamb chops
1 tablespoon each olive oil and fresh lemon juice
1 clove garlic, peeled
3 anchovy fillets
½ cup fresh parsley leaves
1 tablespoon fresh marjoram leaves
Freshly ground black pepper

Combine all ingredients except the lamb in a food processor and puree. Rub the chops with ½ the mixture. Marinate for 1-2 hours, if possible. Grill or broil the lamb chops, basting frequently with the remaining herb mixture, a total of 6-8 minutes, or until medium rare. Garnish with lemon wedges and serve.

ROASTED BEETS WITH BALSAMIC VINEGAR AND MARJORAM
Roasting is a great way to win over beet “doubters”.

8 medium beets
3 tablespoons extra-virgin olive oil
¼ cup good quality balsamic vinegar
Salt and freshly ground black pepper
1 tablespoon marjoram leaves, finely minced

Preheat oven to 350ºF. Wash the beets well. Brush with 2 tablespoons of the oil and roast on a baking sheet for 45 minutes to 1-1/2 hours, or until you can pierce them easily with a knife. Peel, and cut in chunks or dice. Serve warm. Drizzle remaining olive oil and the balsamic vinegar. Garnish with marjoram.

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