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	marjoram marinate marinière marjolaine marjoram MSG Marlborough pie Marsala Definition: [MAHR-juhr-uhm] Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval, inch-long, pale green leaves and a mild, sweet, oreganolike flavor. In fact, wild marjoram is another name for oregano. Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely seen in the United States. Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. Because marjoram's flavor is so delicate, it's best added toward the end of the cooking time so its essence doesn't completely dissipate. See also herbs; Herb and Spice Chart. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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