Golden Marjoram

You can find marjoram in our Teadrop Herb Garden at Green Olive at Red Hill.

 

Intersting Facts about Marjoram

Marjoram is a herb endemic to the Mediterranean and certain areas of the Middle East and the Levant. Like thyme, marjoram had an important cultural meaning to the ancient Greeks and Romans and was regarded as a symbol of happiness. Newlyweds would wear marjoram garlands on their heads as a sign of happiness in love, and if marjoram grew on graves of the dead, it was said that they were happy in the afterlife.

 

Culinary Uses of Marjoram

Marjoram is used to flavour sauces, soups, marinades and dressings. The variety of marjoram we grow at Green Olive at Red Hill is golden marjoram, aptly named as it is more golden than most marjoram varieties. This variety is extremely hardy and well suited to the Victorian climate. We use marjoram in a variety of our seasonal taps dishes found on our menu. Marjoram gives a mild but uplifting and zesty taste to transform cheese, chicken, shellfish and egg dishes and can enhance your tomato dishes. Marjoram also goes well with garlic, sage, basil and thyme.

 

Lemon and Marjoram Carrots

Ingredients

3 tablespoons olive oil

1 large clove garlic, minced

1kg carrots, cut diagonally into 1/2-inch slices

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 tablespoon chopped fresh marjoram

4 teaspoons lemon juice

 

Method

1. Heat the olive oil in a frying pan and then sauté carrots with the sugar, 1/4 teaspoon of the salt, and the pepper. Cover and cook for 5 minutes, stirring occasionally.
2. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

3. Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram. Enjoy!

Recipe modified from the original by Food & Wine

 

 

Banner photo credit: Nature & Garden

Cover photo credit: Britannica