"Marjoram is an herb that has has a mild, sweet flavor similar to oregano ( it is closely related) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets. While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano." www.lowfatlifestyle.com
"Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.
The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major).Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.
Although considered cold-sensitive, marjoram can sometimes prove hardy even in zone 5."
From Wikipedia
basil and lemon and tomato整意大利菜勁好味~~我有時用黎整意粉~~rosemary可做餅乾~但沒試過~~另可用來焗雞or羊~~lavender可做雪糕~~每到夏天我都會整~~但用的是市售品~~百里香可焗飯~~or焗薯~~但陣味好腥~~dill草 + lemon可焗魚~~鼠尾草可做肉丸或肉腸~~未試過~其他有些可沖茶~~薄荷、水果鼠尾草、香茅~我有好多香草食譜~~遲下可上來分享~~
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