When using Marjoram you need much less of the dried (about a third) than the fresh leaf.
The fresh leaves can be added to salads or chopped and added to roast meat sandwiches, herb butter and egg dishes.
Marjoram is used in poultry stuffing and soups. Its aromatic flavor makes it an excellent addition to pot roast, veal and liver. Why not try making your own beef burgers and adding marjoram to compliment their flavor?
As with many herbs, when adding marjoram to stews and soups, add near the end of the cooking period to ensure the best possible flavor
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