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What to do with an abundance of fresh marjoram?

  • m
  • mels Jun 16, 2005 03:27 PM
  • 7

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?

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

    2 Replies
    1. re: nooodles

      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/rec...

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

      1. re: Val

        Good with fresh oregano too.

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

        1. 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. 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).