Marjoram

Delicate and fragrant, often confused with oregano, it is believed that marjoram is originally from the Mediterranean region and Anatoila (Asia Minor. It has a warm, slightly bitter flavor with hints of camphor and notes of subtle spiciness and balsam. Pairs well with vegetables, tomato-based dishes, stuffing’s, forcemeats, sausages, preserved meats, game, poultry and pulses. Chop the leaves, but do not use the stems; add at the end of the cooking time.

ENJOY: Peel outer layer, use the blonde-white part of the Lemongrass stick. Finely chopped, add to stir-fries, soups, curries and dipping sauces.
STORE: Refrigerate and wrap in a damp paper towel.