The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

MARJORAM

a garden herb of the Aster family. There are numerous varieties, the most desirable being the Sweet or "Knotted," Winter Sweet and Pot. Both the tops and leaves, green and dried, are used to flavor soups, dressings, etc. For drying, the branches are cut before the flowers open.

Common, or Wild, Marjoram grows wild in many parts of the country in the open fields. It resembles the cultivated types but is coarser in flavor.

added by the pass

Recipes that use marjoram

9 dishes across the Historical Foodie library call for marjoram.

The Epicurean · 9

No. 123 Parsley Bouquet, in Branches, Fried or Chopped Persil en Bouquet, en Branches, Frit ou Hache
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1951 Gosling a la Soyer Oison a la Soyer
No. 1952 Roast Gosling or Mongrel Goose Oison ou Oie Metisse Rotis
No. 277 Puree of Pigeons or Wild Squabs a la Waleski Puree de Pigeons ou de Pigeons Ramiers a la Waleski
No. 351 Dried Turtle, Thick and Clear Tortue Seche Liee et Claire
No. 352 Preparation of a Green Turtle Weighing One Hundred Pounds Preparation d'une Tortue pesant cent livres
No. 353 Green Turtle Soup, Clear a la Royal or Thick with Marrow Quenelles Soupe Tortue Verte, Claire a la Royale ou liee aux Quenelles a la Moelle
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre