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The
Romans believed that marjoram had been touched by Venus who
left her perfume in the herb to remind mortals of her beauty.
Marjoram
is a mint in the oregano family. The three main varieties
are: Sweet Marjoram, an annual and preferred in the kitchen;
Wild or Common Marjoram, a perennial, the uses of which are
primarily medicinal; and Pot Marjoram, a tender perennial
also known as Cretan Oregano, most often used in hanging baskets
as an indoor winter plant, although some people do not like
its balsamic fragrance.
In the garden, sweet marjoram seeds are small and slow to
germinate. It is best to start them indoors and then set them
out when all danger of frost has passed. As with all herbs,
choose a sunny location with well-drained soil. Be very diligent
in your weeding as marjoram seedlings are small and easily
overwhelmed.
Medicinally, marjoram has digestive, antispasmodic, carminative,
diaphoretic and diuretic qualities. Marjoram tea aids digestion,
increases sweating and encourages menstruation. The herb has
been shown to inhibit viruses such as herpes 1 and is an antioxidant
that helps preserve foods containing it. Used as a steam inhalant,
marjoram clears the sinuses and helps relieve laryngitis.
An infusion of weak marjoram tea is helpful for children's
colic.
In the kitchen, marjoram can be described as a mild oregano
with a slightly balsamic flavor. It works well with all kinds
of meats, fish, soups and egg and cheese dishes. It is one
of the essential herbs in Italian cooking. Marjoram has a
particular affinity for legumes and should be added to bean,
split pea or lentil soup. It also enhances the flavor of most
vegetables.
Marjoram Grilled Chicken Breasts with Dill-Chive Sauce
· 6 boneless, skinless chicken breast halves
· 2 Tbsp. extra virgin olive oil
· 1 Tbsp. fresh lemon juice
· 6 Tbsp. fresh sweet marjoram, or 2-3 of dried
· ½ tsp. freshly ground black pepper
· ¾ cup of sour cream
· ¾ cup of yogurt
· ½ tsp. salt
· 2 Tbsp. fresh dill
· ¼ cup of fresh chives.
Pound the chicken breasts to a uniform thickness. Rub them
with the olive oil and lemon juice and sprinkle with the marjoram
and pepper. Marinate in the refrigerator for at least one
hour, but preferably longer. Heat a large frying pan with
a little olive oil to medium-high. Add the chicken and cook
until the breasts are done, but not overcooked, about 10-12
minutes, turning once. Combine the sour cream, yogurt, salt,
pepper, dill and chives. Serve this sauce either over the
chicken or as a condiment.
Asparagus with Blue Cheese Vinaigrette
· 1 lb. fresh asparagus
· 2 Tbsp. blue cheese
· ¼ cup extra virgin olive oil
· 2-3 tsp. fresh lemon juice
· 1 Tbsp. fresh sweet marjoram, chopped, or 1 tsp.
dried and crumbled
· Salt and pepper to taste.
Trim the tough ends of the asparagus. Steam the spears until
just tender, about 5-10 minutes depending on their thickness.
Be sure not to overcook. Drain the spears well and allow to
cool to room temperature. Mash the blue cheese in a small
bowl. Add the olive oil, lemon juice; sweet marjoram and salt
and pepper. Spoon the dressing over the asparagus and serve
at room temperature.
Marjoram is an essential ingredient in the great Italian soup
known as Minestrone. Minestrone recipes vary greatly according
to the region and season. Some recipes use meat such as sausages,
and some use rice instead of pasta. However, following is
a basic minestrone recipe that can be tailored to an individual
taste:
Robust Minestrone Soup
· 2 large carrots, chopped
· 2 celery stalks, chopped
· 1 large potato, diced
· 1 large red onion, diced
· 3 Tbsp. butter
· 1 large can Italian tomatoes
· 6 cups of chicken, vegetable or herbed bouillon
· 4-5 cloves of garlic, minced
· 1 small zucchini, sliced
· Handful of green beans, cut into 1 inch lengths
· 1 pound of green or red chard, cut into 1 inch strips
· 1 cup of cooked or canned white beans
· 1 cup of small dried pasta (e.g. rotelli or penne)
· 1 Tbsp. of fresh chopped marjoram or one tsp. of
crumbled dried marjoram
· 1 Tbsp. of fresh chopped oregano or one tsp. of crumbled
dried oregano
· Sea salt and freshly ground black pepper to taste
· ½ cup of freshly grated Romano or parmesan
cheese
Sauté
the onion, potato, carrots and celery in the butter in a large
saucepan over a medium heat for about 10 minutes. Add the
stock, pasta, tomatoes and garlic and cook over a low heat
for another 20 minutes. Then add the green beans, chard, zucchini,
and white beans and cook for another 15 minutes. Finally add
the marjoram and oregano and salt and pepper to taste. Cook
for another 10 minutes and then add the cheese to each bowl
when serving.
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