Marjoram

A relative of oregano, but far more subtle, Marjoram has a wide array of uses. Either on its own or blended with parsley, basil, tarragon, thyme etc. marjoram is endlessly adaptable to meat, fish, poultry, eggs, vegetables and especially tomato sauce. Our only caution is to add it near the end of cooking so as not to destroy its savory subtleness.