Marjoram
Marjoram is utilized in many Mediterranean dishes, much like oregano. Meats and vegetables pair particularly well with its strongly flowery taste.
Culinary Uses: Because marjoram is milder than oregano, it is more adaptable. Both softer foods like chicken, fish, and tofu as well as heartier meats like beef and lamb go great with it. It tastes well as a vegetable garnish as well as in soups, salad dressings, and pasta sauces. Just before serving, add it to a dish because heat might mellow the flavor.
Prep: The leaves can be eaten whole or sliced. Even though the stems may be woody, you don’t have to discard them. Use the stems to add flavor; you may add them whole to soups and stocks to improve their flavor.
Storage: Marjoram should be kept in a plastic bag in the refrigerator, covered in a wet paper towel. It’ll go on for a week to ten days. The leaves should be processed briefly in a food processor before being frozen in ice cube trays with a tiny touch of olive oil. To soups and sauces, add the combination one cube at a time. Use a dehydrator or lay the leaves out on a big baking sheet and bake at the lowest temperature setting in your oven until they are dry and crumbly to dry marjoram.
Oregano
Oregano is linked to both marjoram and thyme and is a member of the mint family. Compared to Mexican oregano, Mediterranean oregano has a milder taste. You may season spaghetti and pizza sauces with it, or you can add a little bit to your preferred chili recipe to give it a new taste profile.
Culinary Uses: Dark and gamy meats go best with oregano’s strong, woodsy taste. You may mix it in with your aromatics while you’re cooking to develop flavor because its taste withstands heat effectively. It tastes great in pizza sauce, spaghetti sauce, and soups. Go gentle on the fresh oregano if you decide to use it as a garnish because it has a tendency to overpower a meal.
Prep: The leaves can be eaten whole or sliced. Even though the stems may be woody, you don’t have to discard them. The stems can be used intact to improve the taste of stock, soup, or pasta sauce. They should be utilized to build flavor.
Storage: Your refrigerator is a good place to keep oregano. Wrap it in a wet paper towel. It’ll go on for a week to ten days. The leaves should be processed briefly in a food processor before being frozen in ice cube trays with a tiny touch of olive oil. To soups and sauces, add the combination one cube at a time. Use a dehydrator to dry the leaves, or lay them out on a big baking sheet and cook them in your oven at the lowest temperature setting until they are crumbly and dry.
