Friday, August 10, 2012

import blog herb clilantro and herb marjoram

Blog EntryOct 23, '07 2:15 PM
for everyone

Entry for September 05, 2007 a little cilantro for Jo
I found this great article on cilantro, will post more later.
Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, foetid plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

The name coriander derives from Latin coriandrum, which was first noted by Pliny. The Latin word derives in turn from Greek corys, a bedbug, plus -ander, "resembling", and refers to the supposed similarity of the scent of the crushed leaves to the distinctive odour of bedbugs (largely forgotten in this age of insecticides).

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like notes. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a genetic trait, but has yet to be fully researched.

The fresh leaves are an essential ingredient in many Vietnamese foods, Asian chutneys and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries, but should never themselves be cooked as heat destroys their delicate flavour quickly.
coriander leaves were fairly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat coriander leaves only in dishes that originated from foreign cuisines.

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.


The dry fruit are known as coriander seeds or simply as coriander. They have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green. Ground coriander is a major ingredient in curry powder, certain Belgian-style beers and other aromatic dishes.

If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried seeds, but can be bought in ground form. Store coriander seed in a tightly sealed container away from sunlight and heat. For maximum flavour use within 6 months and keep for no more than 1 year. It can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour

Cilantro Herb

quickly in storage and are best only ground as needed.

Coriander seed is a key spice (Hindi name: धनिया dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin.

Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.

Coriander seed is also used in Ethiopian and Arabic cooking.

Coriander roots are used in a variety of oriental cuisine. They are commonly used in Thai dishes.

medicinal uses
Cilantro has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic.

Cilantro essential oil has been demonstrated to exhibit antibacterial action against E. Coli.
It is believed to have originated in the Mediterranean area, and in southwest Europe. Some believe its use began as far back 5,000 BC, and there is evidence of its use by the Egyptians. In the Bible, Exodus, chapter 16, verse 31, it says "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey". Coriander was brought to the United States of America in 1670 and was one of the first spices cultivated by early settlers.

Coriander seed and leaf was very widely used in medieval European cuisine, due to its ability to make spoiled meats palatable by "masking" rotten flavours. Even today, coriander seed is an important ingredient in many sausage products.
article found here

gardening with cilantro
Growing Cilantro
Cilantro is the most difficult herb to grow because it is so short lived and it needs cool temperatures to grow well. Many people think that they kill Cilantro because it doesn't last very long when they purchase plants at their local nursery. Cilantro will bolt (send up a flower stalk) as soon as the roots get above 75 degrees or so. This happens really quick in a small 3" pot in hot sun in a nursery yard. Many times the plant is already flowering at the larger warehouse type stores.
Cilantro needs to be grown in early spring or fall when the weather is cool. It requires mostly sunshine but can be grown in morning sun and shade in the hot afternoon. Growing it in the ground with mulch on top of the roots helps keep the soil cooler longer. With the best conditions Cilantro will last about 8-10 weeks before flowering. Once it does flower, it will make seeds which can be harvested as Coriander or replanted to grow more Cilantro plants.
Many people grow Cilantro by reseeding it every 3 weeks or so and have a patch growing all summer long. Planting it very close together shades the roots and helps keep it cool.
To harvest Cilantro, you can begin cutting as soon as the plant is about 6" tall by removing the outer leaves and leaving the growing point intact for the new leaves to grow from. Another method is to wait till the plant is almost completely grown and pull it up by its roots to use the whole bunch at once.
Culantro (also known as Thai Parsley) is the plant which is most similar to Cilantro in flavor and is used by many South American countries as well as in Asia even more frequently than Cilantro. It is a little more difficult to start from seed but once it is established, it has a longer growing season than Cilantro.
Culantro (Eryngium Foetidum), in Puerto Rico known as Recao is Spicy and extremely similar to Cilantro. In Asia it is known as Long Coriander and in Mexico Culantro is known as Mexican coriander.
It is not frost tolerant but will grow indoors in a bright window. In warm weather, grow it where you would grow mints. This is one of the tropical herbs that likes shadier, fernlike conditions with well drained but moist soil conditions. The seed can be difficult to germinate.
To harvest Thai Parsley or Culantro, remove the oldest leaves all the way down to the base of the plant leaving the young new leaves to grow. The leaves can be chopped and used fresh or frozen to keep their fresh flavor.
Culantro is rich in iron, carotene, riboflavin and calcium and is widely used as food flavoring and seasoning herb for dishes and chutney in the Caribbean; it is very popular throughout Asia including Vietnam and Thailand. Caribbean cooking. Puerto Rico uses it extensively in all kinds of stews, soups, beans etc. Used in salsas in Cuban cooking as well as Mexican foods.
For cooking, use Cilantro or Culantro in salsas and other Mexican dishes as well as Thai cooking or anywhere you want the flavor to be strong and pungent. Keep in mind that many people are not Cilantro lovers so go easy on it at that dinner party.
Parts Used: Oil, seeds and leaves
Active Compounds: Volatile oil contains borneol, coriandrol, camphor, p-cymene, geraniol, limonene, and alpha-pinenes; trans-tridec-2-enale is responsible for the distinctive aroma. The main fixed oils are linolenic acid, petroselic acid, and oleic acid. Other components include the hydroxycoumarins scopoletine and umbelliferone.
Background: Cilantro seed (known as Coriander) has been found in the burial sites of ancient Egyptians and Chinese, who associated it with powers of immortality. It is found in many Peruvian dishes, and is still used as a bitter herb in Passover, a tradition passed down from the ancient Hebrews. Hippocrates, among other ancient physicians concocted medicines with Cilantro. The Romans included it in vinegars used to preserve meat. Pliny named it after a bedbug that emits an aroma similar to the herb. There are references from 16th century literature of using Cilantro seed in bread for treatment of Saint Anthony's Fire, or impetigo. Coriander gained a reputation as an aphrodisiac in the tale The Thousand and One Arabian Nights. Today it is primarily used as a flavoring in liquors and foul-tasting medicines.
Applications: Carminative/Stimulant/Aromatic
Carminative: Used for treatment of windy colic, a condition in horses and livestock. Chewing the seeds or drinking infusions made from seeds may sooth stomach disorders and aid digestion. This application is also credited with freshening breath.
Stimulant: Cilantro promotes gastric secretions and stimulates appetite.
Aromatic: Cilantro can be added to perfumes as a fragrance, and medicines to improve flavor.
Other Cilantro uses: Genital deodorant, bladder disorders, coughs, headaches, diuretic, tonic, relief of rash and rheumatism.
A shiny, smooth green annual, Cilantro has slender, grooved stems with compound pinnate lower leaves and finely segmented upper leaves. Small white to red flowers grow in umbels from spring through late summer. Round, light brown seeds have ridges and are ¼ inch in length. Cut and hang the entire plant to dry as soon as the leaves turn brown, taking care to retain the seeds . The flavor and aroma of the seed improves with age. Harvest the leaves when immature for optimum flavor, as the dried leaves do not store well.
Cilantro Dosage:
Infusion: Combine 2 teaspoons of dried Cilantro seed in one cup of water and soak. Drink 1 cup per day.
Powder: Ingest ¼ to ½ teaspoon per dose.
Mixture: (for removing genital odors and halitosis) Boil 2 quarts of water and add 3½ teaspoons of dry Cilantro seed, reducing heat to simmer for 1½ hours or until volume is reduced by half. Add 2 teaspoons orange zest and one pitted date, finely diced. Continue to simmer for an additional 15 minutes. Remove from heat and stir in 1 teaspoon of both dried Cilantro and fresh parsley, finely chopped. A few drops of mint may be added. For gargle, use ½ cup of cooled mixture. Filter, seal and refrigerate. Use the warm concoction for removing odors from genitalia. May also be helpful to soak cotton and apply to toothache.
May sensitize nerves where tissue is damaged.
this excellent information found here
wow I din't know cilantro had all those uses, looking for recipes-

Cilantro selection and storage

Although it's usually just the leaves that are used, the stems and roots are edible as well. Fresh cilantro is usually sold in bunches alongside fresh parsley. Choose cilantro with bright, evenly-colored green leaves, showing no sign of yellowing or wilting. As soon as you arrive home with fresh cilantro, place the stems (with roots intact) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every two to three days. Do not wash the herb until you're ready to use it since excess moisture will turn the leaves to green slime during storage. Depending on its treatment at the market, it should last up to a week in the refrigerator.
To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using. Cilantro may also be dried in the same manner as parsley, however, its flavor will be greatly diminished. Drying is neither recommended nor worth your time.

Cilantro and coriander cooking tips

• Cilantro and coriander are not interchangable as they have different flavors and textures.
• Fresh cilantro leaves are preferable in all applications calling for cilantro leaves.
• Coriander seeds are generally toasted before being ground to bring out their full flavor.
• Coriander is a popular ingredient in Indian curries.
• Cilantro root can be used as a replacement for garlic. Wash thoroughly before mincing or crushing.
• When adding fresh cilantro to a hot dish, add at the last minute to get full benefit of the flavor.
• Parsley may be substituted for cilantro, but it will be a far cry from the original recipe intent.
• 1 tsp coriander seeds = 1 tsp ground coriander
Albondigas Soup (Mexican Meatball Soup)
3 quarts regular-strength beef broth
1 large can (28 oz.) crushed tomatoes
1 large can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1-1/2 tsp. crumbled dried basil leaves
1-1/2 tsp. crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoning
1/2 cup long-grain white rice
1/2 cup minced fresh cilantro (coriander)
Cilantro sprigs (optional)
Salt and pepper

Meatballs (recipe follows below)
In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring to a boil over high heat.
Add rice; cover and simmer 15 minutes. Add meatballs; cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer. Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs. Add salt and pepper to taste. Yield: about 5 quarts, 10 to 12 servings. Meatballs: In a large bowl, mix together until well blended:
1 pound ground lean beef
1/3 pound bulk pork sausage
1/2 cup cornmeal
1/4 cup milk
1 large egg
1 small (about 6-ounces) onion, minced
1 clove garlic, pressed or minced
1/2 teaspoon crumbled dried basil leaves
Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
Lime Cilantro Vinaigrette
1 cup lime juice
1/2 cup white vinegar
2 bunches cilantro, chopped
1/4 cup honey
1/4 cup brown sugar
1 tsp salt
1 tbsp fresh garlic
3 tbsp dijon mustard
3 cups salad oil
In a large plastic container, puree cilantro, lime juice and vinegar with a hand emulsion blender or use a food processor. Add sugar, honey, garlic and salt. Puree until smooth. Add mustard, then slowly add oil in a thin stream while continuously blending.
Yield: About 4 cups Note: This recipe can be easily halved. Credits
From: author unknown
Shared by: Peggy, Home Cooking Guide

Thai Hot and Sour Soup Recipe
1/4 pound medium uncooked shrimp, peeled, butterflied and deveined
2 ounces thin rice noodles (rice vermicelli)
8 cups fish OR chicken broth
1 stalk lemongrass, cut into 2-inch pieces, smashed
1/4 cup Thai fish sauce (nam pla)
2 tablespoons chile oil
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons lime zest
1/2 pickled chile
Salt and freshly ground black pepper
1/3 cup rinsed and drained canned straw mushrooms
1/4 cup chopped fresh cilantro
Bring a pot of water to a boil. Add shrimp and boil until cooked through, about 3 minutes. Use a slotted spoon to transfer shrimp to a colander, reserving boiling water. Rinse shrimp under cold water to stop cooking, drain and set aside. In same pot of boiling water, cook rice noodles until tender, 2 to 3 minutes. Drain, rinse under cold water and drain again. Set aside. Combine broth with lemongrass, fish sauce, chile oil, lemon juice, lime juice, lime zest and pickled chile in a soup pot. Bring to a simmer and cook 10 minutes. Use tongs to remove lemongrass. Taste and season with salt and pepper. Distribute rice noodles, shrimp, mushrooms and cilantro among heated bowls. Pour broth over and serve. Yield: 8 servings Credits
Recipe from: Cooking at Home With the Culinary Institute of America by Culinary Institute of America (John Wiley & Sons)

Ginger-Sesame Mayonnaise 1/2 cup mayonnaise, 2 small green onions, finely chopped, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced, peeled fresh ginger, and 1/4 teaspoon Asian sesame oil.
from seeds of knowledge site

Garbanzo Corn Salad

Ingredients: 12 ounces fresh or frozen corn
2 Tablespoons olive oil
2 Jalapeno or other hot peppers, grilled, peeled and chopped
1 medium sweet onion, chopped
8 tomatillos, chopped
1/2 cup cider vinegar
1/2 Teaspoon black pepper
1 red or green bell pepper, chopped
1 16 ounce can Garbanzo Beans
1 cup chopped cilantro
Sauté corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the black pepper, red bell pepper and garbanzo beans. Chill at least 4 hours. Add minced cilantro just before serving.

Fresh Green Bean Salad

1 pound fresh green beans, ends trimmed
2-3 tbsp. red wine or herb vinegar
3-4 tbsp. olive oil
Salt and pepper to taste
2 garlic cloves, peeled and minced
1/2 cup cilantro, coarsely chopped
Place the beans in enough water to cover and cook for about 10-12 minutes, covered, until the beans are tender but al dente. Remove and place in a serving bowl. Whisk together olive oil, vinegar, salt and pepper. Toss the beans with the cilantro and dressing. Serve warm or at room temperature.

Spicy Cheese and Herb Spread

2 (8 oz) packages cream cheese
4 ounces soft goat cheese
1/2 cup loosely packed cilantro, chopped fine
1 two inch long jalapeno, seeded and minced
1 tsp. minced garlic
3/4 tsp. each cumin and paprika
Garnish: thyme or parsley
Mix all items except garnish in a large bowl until blended. Place in decorative bowl. Cover with plastic wrap for at least 24 hours. Up to three hours before serving. Serve with baby carrots,green pepper, and crackers. Note: You can use all cream cheese if you can't get the goats cheese-or Farmer's cheese.

Fresh Tomato-Pineapple Salsa

4 cups diced tomatoes
1 cup finely diced pineapple
1 cup sliced green onions
1 whole jalapeno chile, seeded and chopped finely
1/4 cup chopped fresh cilantro
2 cloves garlic, chopped finely
1/4 cup fresh lemon juice
Combine all ingredients and mix gently. Serve salsa with grilled fish or chicken. Also makes a great dip for fresh tortilla chips or pita chips.

I was looking for different applications of cilantro in recipes, hope you found something you may try.
How do you use cilantro?

Tags: herbcilantro | Edit Tags
Wednesday September 5, 2007 - 11:05pm (EDT) Edit | Delete | Permanent Link | 5 Comments
Entry for September 05, 2007-Herb Marjoram

At the request of my friend Simple Life the herb study this week will be marjoram.
I actually have grown this and loved the smell, but for some reason never did alot of cooking with it, so I am anxious to learn more about this one too.
from online search:
and to quote a little from wikipedia:
Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.
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.
and from

General Description
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.
Geographical Sources
United States and France
Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes.
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.
History/Region of Origin
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.
A Few Ideas to Get You Started
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.

and from this site good info:

Origanum majorana / Majorana hortensis

French: Marjolaine Origin: Europe for the mild variety, Asia for the others Mint family

Recipe with Master Chef

From the Greek "origanon," meaning mountain and joy. Description
Belonging to the mint (Labiatae) family, this plant has small, slightly downy oval leaves of a grey-green colour, sometimes speckled. The leaves grow in pairs and are covered with little glands filled with oil Though marjoram is often confused with oregano, an inaccuracy which persists because of their Latin names, botanists make the following distinction: the aromatic herb called marjoram is an common annual garden plant, while oregano is wild marjoram. Since the Middle Ages, every boy leaving his family home to begin an occupation or to roam the world would always slip a sprig of marjoram into the back of his boot in order to bring him luck in his adult life. Nutritional values
Rich in calcium, iron, potassium and Vitamin C. Buying marjoram
It should have a firm stem, nice straight leaves without blackening or yellowing, and no wilting. Storage
It can be kept in a plastic bag in the lower part of the refrigerator. Cooking tips
Marjoram is good in marinades since its antioxidant properties prevent the growth of bacteria. Its flavour is similar to thyme, but milder. It goes wonderfully with red meat, poultry, stews, stuffings, eggs, vinaigrettes, soups, and fresh and dried beans. A few fresh leaves can even be added to a salad or a butter sauce. Marjoram does not stand up to long cooking. Suggestions
Enhance rabbit, game or lamb kebabs by brushing them before cooking with a mixture of olive oil and marjoram. Be adventurous: add a hint of marjoram to ganache and pair with with red berries. The Worldwide Gourmet
Marjoram is essential in many regional dishes, whether Mediterranean-style meatballs, dumplings for England's Exeter stew, the traditional Thursday pea soup in Sweden, Indian pastries or Spanish rice. Corsica - cheese ravioli are flavoured with "parsa," a regional variety for which marjoram and a little mint may be substituted. Provence - filet of mullet with marjoram and green olive cream sauce.

The Worldwide Gourmet

I found one for cookies at Mccormick's site:

 Marjoram Butter Cookies
Quick and easy to prepare, these crisp, buttery wafers flecked with marjoram add a bit of delicious intrigue to the cookie jar.
Prep Time: 15 minutes
Cook Time: 10 minutes per batch

Makes 2 dozen or 12 (2 cookie) servings.
1/2 cup (1 stick) butter
2 teaspoons McCormick® Gourmet Collection® Marjoram Leaves
1/2 cup sugar
1/8 teaspoon salt
2 large egg whites
1 cup flour

1. Preheat oven to 375Fº. Melt butter with marjoram in large saucepan on low heat. Remove from heat. 2. Stir in sugar and salt. Stir in egg whites, 1 at a time, until completely mixed after each addition. Stir in flour until well blended. Drop by rounded teaspoonfuls 2 inches apart onto 2 large greased baking sheets.
3. Bake, one baking sheet at a time, 8 to 10 minutes or until edges of cookies are browned (centers should remain pale). Immediately remove cookies to wire racks. Cool completely.

©2007 McCormick & Co., Inc. All Rights Reserved.
Herb Roasted Turkey with Citrus Glaze
Servings: 22

1 15-Pound whole turkey, fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper, coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

  • Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
  • Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator.
    Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
  • In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
    Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
  • Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
  • Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
  • Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
  • Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
    Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
  • Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Provides 22 servings at 6 ounces per portion.
Note: Alcohol-free wine may be substituted for the dry white wine.

Nutritional Information (per serving)
Calories 362
Protein 50 grams
Fat (40%) 16 grams
Carbohydrate 1 grams
Sodium 233 mg
Cholesterol 145 mg
Recipe by The National Turkey Federation.

I found this veggie burger:

Oatmeal Walnut Burgers

Makes about 10 vegi-burgers
2-1/2 cups rolled oats
2 cups walnut pieces
1/2 cup soy flour
3 eggs
2 medium onions, chopped
1 small can (5.5 oz. or 156 ml) tomato paste
1/4 cup of water
1/2 teaspoon marjoram spice
1/2 teaspoon ground black pepper
Put everything, except the walnuts and onions, into a food processor and mix thoroughly. Next, add the onions and walnuts, and blend just long enough to mix them in. Then add enough extra water to make a suitable burger consistency. Take 1/2 cup at a time, and form the mixture into burger patties. Grill the patties on a BBQ, or fry them in a lightly oiled pan. Serve with beans, salad, sliced cheese, and whole grain bread.
Replace the onions with chopped peppers or mushrooms.
Replace the marjoram with 1 teaspoon sage.
Replace the tomato paste with 1/2 cup milk.
Our thanks to Walter Brown for allowing us to use his recipe.
the above two recipes came from

I love herb butters-this looked really good from here

Marjoram Shallot Butter

Recipe #195408
Serve this herb-flecked butter on everything from mashed potatoes to dinner rolls. It’s also wonderful for rubbing under the skin of turkey and chicken.
time to make 10 min 5 min prep

1 cup salted butter, room temperature
1 tablespoon salted butter, room temperature
1/4 cup finely diced shallots
2 tablespoons dry vermouth or dry white wine
2 tablespoons fresh sweet marjoram, finely chopped or 2 teaspoons dried marjoram
1/8 teaspoon finely ground white pepper

Heat 1 tablespoon of butter in a small saucepan over medium heat.
  1. Add the shallots and season with a pinch of salt.
  2. Sauté until soft, but do not brown.
  3. Add the vermouth, and simmer until the pan is almost dry.
  4. Set aside to cool completely.
  5. Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
  6. Scrape down the sides.
  7. Add the marjoram and pepper, and beat to incorporate, scraping down the sides.
  8. Add the cooled shallot mixture and beat to combine.
  9. Taste for salt and pepper.
  10. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Recipe Photo

Steamed Broccoli and Corn with Marjoram

Recipe #75933
3 ratings
Another Halloween experiment that worked nicely. I cook the broccoli until it's as soft as possible, but you can always adjust for taste.
by FalaKacie
3-4 servings
time to make 25 min 10 min prep

1 cup frozen corn
1 1/2 cups frozen broccoli, pieces
1 cup water (approximately)
1 teaspoon marjoram (more or less to taste)

Measure out corn, broccoli, marjoram, and water into pan.
  1. Cook on High heat until the broccoli is softened to preference.
  2. Serve hot and enjoy!
from here
from here the following:

Herbs In Kitchen
Madelin Wajda
Willow Pond Farm
Marjoram Corn Bread Serves 9

  • 2 tsp. unsalted butter (for the pan)
  • 1 cup all purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ¾ cup stone-ground cornmeal
  • 1 Tbl. sugar
  • 1 cup buttermilk (whole or low-fat)
  • 2 Large eggs
  • 2 Tbl. finely chopped fresh marjoram
  • ¼ cup finely chopped green onions
  • 4 Tbl. unsalted butter, melted

Preheat the oven to 400 degrees. Butter an 8 inch square baking pan with 2 tsp. butter. Sift flour, baking powder, baking soda, and salt into medium mixing bowl. Stir in cornmeal and sugar. In separate bowl, whisk together buttermilk and eggs. Pour liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in marjoram, green onions, and melted butter. Pour mixture into the prepared pan. Bake until cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving.

Sautéed Carrots with Lemon and Marjoram

  • fast FAST
Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry.
  • 3 tablespoons olive oil
  • 1 large clove garlic, minced
  • 2 pounds carrots (about 16), 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, or 1 teaspoon dried marjoram
  • 4 teaspoons lemon juice
  1. In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
  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, if using.
this veggie recipe comes from

I found marjoram in aromatherapy at this site
Interesting Facts about Marjoram Marjorana
  • A small bush with hairy stems, dark green leaves and small white flowers that grow in clusters
  • Warm, woody-spicy, camphorous aroma
  • Grown in the Mediterranean countries
  • Exact origin is debated between Asia and Egypt
  • It is known for its warm, soothing and healing properties.
  • Means 'joy of the mountains"
  • Also known as Sweet Marjoram

Ways to Use Marjoram Marjorana
  • May be helpful for lowering blood pressure
  • Aids digestion, constipation, colic, flatulence, and indigestion
  • Beneficial for muscular aches, pains, spasms, sprains, strains, arthritis, and rheumatism
  • May be used for nervous tension, stress, anxiety, insomnia, grief, neuralgia, headache, and migraine
  • Can be used as an aphrodisiac, for painful periods, and PMS
  • Helpful for treating colds, asthma, coughs, and bronchitis
  • Beneficial for treating bruises, ticks, and chilblains

Safety information for Marjoram Marjorana
Avoid during pregnancy and if you have low blood pressure.
Muscle Ease Balm
Create your own Muscle Ease Balm/Liniment with the releasing powers of Wintergreen oil. A small amount of Wintergreen goes a long way, so please use sparingly

Wintergreen Natural Gaultheria2drops
Lavender Bulgarian5drops
Marjoram Marjorana5drops
Balm Base100gm

In a bain-marie, gently melt the balm over a low heat. Add the essential oils and blend thoroughly, pour into a 100g Amber, Glass, Cosmetic Jar and allow to set. Massage into sore and aching muscles as required.
Another informative site about the oil:
I also found a drink using marjoram at this site;
Angelica Liqueur Recipe
1 1/2 cups Vodka
1/2 cup Sugar
1 inch (Broken) Cinnamon
1/4 cup Water
1 tbsp (chopped) Almonds
1 (Cracked) Allspice
3 tbsp (dried and chopped) Angelica Root
1 drop Green Food Coloring
1 drop Yellow Food Coloring
6 (crushed) Anise Seeds
1/8 tsp Coriander
1 tbsp (Chopped) Marjoram

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.

From the huge variaty of recipes I found, I think if you like the flavor, you could use this herb almost any where. I am definately anxious to find some fresh now and give it a try.
Those of you that use marjoram alot-what dishes do you like to use it in?


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