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What to do with an abundance of fresh marjoram?

mels Jun 16, 2005 03:27 PM

I only grew this herb this year because I use it to make sausage and I also use it in pizza and pasta sauces I make. Apparently, my marjoram plant is growing larger by the day and I am trying to come up with different uses. Any ideas?

  1. n
    nooodles Jun 16, 2005 04:37 PM

    Marjoram pesto? I would think that would be wonderful, either in combination with or instead of basil.

    2 Replies
    1. re: nooodles
      Val Jun 16, 2005 08:36 PM

      Here you go...you'll love this..SO great when the tomatoes get a little blistered...EPI's Spicy Chicken with Tomatoes and Marjoram...(you can sub fresh basil too if you don't have the marjoram)

      Link: http://www.epicurious.com/recipes/recipe_views/views/108245

      Image: http://www.epicurious.com/recipes/rec...

      1. re: Val
        julesrules Jun 17, 2005 09:08 AM

        Good with fresh oregano too.

    2. s
      Sallie Jun 16, 2005 05:30 PM

      We put it in our world-famous buffalo-veal burgers:

      1 lb ground veal
      1 lb ground buffalo
      1 tbs minced shallot
      2 tbs chopped fresh marjoram
      1 tbs worcestershire
      1/2 tsp black pepper

      Grill 5-6 minutes on each side. Serve with melted havarti, avocado, dijon mustard, and mayo on toasted whole wheat buns, and a little mache on the side.

      1. d
        Doreen Jun 17, 2005 10:02 AM

        Anything you would use oregano in, marjoram can be substituted.

        1. c
          chardgirl Jun 17, 2005 01:12 PM

          We just put marjoram in our CSA boxes this week (we have a CSA farm.) So I put together a little marjoram page, with marjoram ideas/thoughts from my chef friend and a couple of recipes.

          Link: http://www.mariquita.com/recipes/marj...

          1. r
            rotochicken Jun 17, 2005 10:23 PM

            Umm, marjoram.
            Chop and toss in to mashed potatoes or mac and cheese or cheese puffs. Marjoram and cheddar is great.
            Marjoram and corn is great as well. Mix into corn bread, corn pudding, or best of all find the sweetest freahest sweet corn, peel the husks back, layer some marjoram on the corn, replace husks and grill. Ummmm.
            Chop and sprinkle into mushroom risotto.
            Classically, layer under skin of roast chicken.
            Not-at-all-classically, take the smallest leaves, put in ziploc bag with a quarter cup of powdered sugar, shake, put in freezer for a few hours (or weeks), remove, give a good shake. Eat as candy, or garnish dishes like custard. Can also do this with mint (of course), basil, verbena and thyme. These make really interesting, simple, attractive, yummy additions to desserts.

            Man, I am hungry.

            Good luck!

            And dont be shy about reporting back (good or bad).

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