Marjoram is a pungent, aromatic herb used fresh or dried to season meats (particularly lamb), poultry, seafood, vegetables, and eggs. Store fresh marjoram in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried marjoram, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried marjoram in the palm of the hand to release its flavor.
To chop or mince fresh marjoram:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.