Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Marjoram along with all the Marjoram containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Marjoram as a major edible flower.

Marjoram, Origanum majorana, is a perennial herb that's member of the Lamiaceae (mint) family. It has a low creeping nature and makes an excellent undershrub and bears aromatic leaves with sweet pine and citrus flavours. Sometimes known as Sweet Marjoram, Knotted Marjoram or Majorana hortensis the plant's name derives from the Medieval Latin majorana and the Old French majorane.



The leaves can be used either fresh or dry and marjoram is an essential ingredient in herb combinations such as French Herbes de ProvenceZa'atar. It is related to Oregano (see below) but they are distinct species.



Marjoram makes a wonderful sweet addition to pasta sauces and can be mixed with other herbs for stuffing fish or chicken breasts. Marjoram flowers are also eminently edible and have a slightly milder flavour than the leaf. You can use marjoram flowers in any dish where you would normally use leaf marjoram.