Description: Marjoram – a sweeter, milder cousin of oregano, with small, velvety, grayish-green, rounded leaves – can be used either fresh or dried.

Uses: A good all-around herb often used with sage in seasonings, and especially for turkey, rabbit or chicken. Good with strong-flavored vegetables such as beans, split peas, potatoes, Brussels sprouts, chestnuts and cabbage. Also often used in making sausage.

Purchasing: In season all summer. Avoid marjoram with blackened leaves. Loses flavor easily, so buy small quantities more often.

Storage: Freezes easily, so store in warmest part of the refrigerator, under light or on top shelf.

Source: “Field Guide to Herbs & Spices,” by Aliza Green

Mushroom casserole with marjoram

1 tablespoons chopped marjoram

1 teaspoons minced chives

1 pound mushrooms

1/2 cup butter, melted

1/2 cup chicken bouillon

1/4 cup dry white wine

1 teaspoon salt

Freshly ground black pepper

Put the mushrooms in casserole dish. Combine butter with marjoram, chives, salt and pepper. Add chicken bouillon and wine. Stir well and pour over mushrooms. Cover and bake in a moderate oven (350 degrees) for 20 minutes.

Source: recipes.epicurean.com