A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes). Marjoram provides a sweet and somewhat mint-like flavor with a hint of oregano. To obtain the best flavor, the Marjoram should be picked before the flower buds open on this herb. Fresh Marjoram keeps fatty foods from rapidly developing an unpleasant taste or smell, but if the Marjoram is old it limits the effectiveness for enhancing the flavors and aroma.
To chop fresh Marjoram, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince, take coarsely chopped leaves, with a rocking motion start moving a sharp knife blade back and forth across the leaves until they have been cut to the desired cut and size.