Marjoram is popular in Mediterranean and North ... Chop the leaves, but do not use the stems; add at the end of the cooking time.

rub the dried herb in your hands and add it at the very end of cooking. If herbs are cooked for too long, they lose their beautiful aroma and some health properties. Adding marjoram at the very ...

Squash -- Cardamom, ginger, nutmeg. Tomato -- Allspice, basil, cloves, cumin, fennel, marjoram, oregano. Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking ...

Marjoram (Origanum majorana) and oregano (Origanum vulgare) are perennial herbs belonging to the mint family, Lamiaceae. Both ...

But if you want to stretch the amounts below to feed more people, then cook a packet of spaghetti ... along with about a third of the chopped parsley and marjoram and give a quick stir, before ...

Strain and degrease the cooking liquid. Add the cream and milk, bring to the boil. Add the tarragon or annual marjoram, simmer for a few minutes, thicken to a light coating consistency with roux ...