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Marjoram is a shrub-like herb that looks very similar to oregano, so similar in fact, that the two are often mistaken for each other. Marjoram grows like a small shrub, or subshrub, with multi-branched stems growing up to three feet in height. Marjoram has light green, slightly oval-shaped leaves, growing in pairs along its tender stems.
Marjoram has a lot of different uses; it can be used in both savory and sweet dishes. The leaves are removed from the stem prior to use. Marjoram is most often associated with flavoring poultry stuffings or sausages. Use Marjoram in marinades for either meat, fish, poultry, or vegetables. The herb pairs well with vegetables and like its oregano cousin, tomato-based sauces and soups. It complements other herbs like thyme, tarragon, parsley, and basil. Marjoram can be used to flavor custards, ice cream, pies, tarts, and other desserts with fruit; it pairs well with melons, apples, and tropical fruits.
Fresh Marjoram may be kept in the refrigerator for up to a week. Dry Marjoram on screens or hung upside down in bunches tied with twine. The dried herb will keep for up to six months when stored in an airtight container.