from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several aromatic Eurasian or Mediterranean plants of the genus Origanum, especially O. majorana or O. vulgare, having small, purplish to white flowers and opposite leaves. Also called sweet marjoram, wild marjoram.
- n. The leaves of any of these plants used as a seasoning.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A herb of the mint family, Origanum majorana, having aromatic leaves.
- n. The leaves of this plant used in flavouring food.
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (Origanum Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is Origanum vulgare, far less fragrant than the other.
from The Century Dictionary and Cyclopedia
- n. A plant of the genus Origanum, of several species, belonging to the natural order Labiatœ, or mint tribe.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
- n. aromatic Eurasian perennial
Mejorana (marjoram) origanum onites: Along with thyme, marjoram is the ingredient in the traditional manojo de hirbas de olor - handful of fragrant herbs - mentioned in countless recipes for soups and stews.
The brats Ive come to love in the United States are dominated by sweet spices such as nutmeg. Im also adding some marjoram, which is common in the Silesia region of Germany, to this recipe, because marjoram is an underused herb and its a favorite of my partner in charcuterie, Brian Polcyn, who taught me the finesse elements of making sausage.
At Maizza, peach and nectarine trees groan with ripe fruit; fragrant herbs such as marjoram, rosemary and lemon verbena scent the warm summer air.
Oh, and the za’atar is from Kalustans and while I can’t remember exactly what’s in it, I do remember that it includes marjoram, which is not listed on the link above.
And the secret to Nuremburg brats, I found out, is marjoram.
Platters piled with bunches of tarragon, marjoram, mint and basil accompany every meal, as does homemade cheese and just-baked bread.
Ingredients 2 heads garlic, papery outer skin removed and cloves separated 2 sprigs thyme or marjoram 6-7 tablespoons olive oil, plus extra for drizzling Salt 4 chicken breasts, boneless with skin attached (about 2 pounds) 4 tablespoons mixed herbs (thyme, marjoram, sage) chopped medium-fine 4 small, firm zucchini, wiped clean 1 large sprig basil 1 sprig mint 1 lemon What To Do: 1.
The purple flowers, even when they're nominally pink and growing in the sun, such as wild thyme, restharrow, wild marjoram and pyramidal orchid, bring with them a kind of shadow.
For the herbal flavor in za'atar blend, many North American recipes use only dried domestic thyme, or a mixture of domestic thyme and domestic marjoram.
I probably wouldn't use dill; I think fresh thyme, oregano, or marjoram would be better (of course, you wouldn't use as much of these three as the basil - maybe 1 or 2 Tbsp. - I'd start adding them and tasting and keep adding until the herb flavor is distinct, but not overwhelming).
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