How to Harvest and Store Marjoram

Marjoram is a close cousin of oregano. It has a more delicate flavor, which some people prefer, but the two herbs can be used interchangeably in most recipes.

Difficulty: Easy

Instructions

Things You'll Need:

• Baskets
• Olive (not Virgin) Oil
• Unsalted Butter
• Cookie Sheets
• Glass Storage Jars
• Ice Cube Trays
• Plastic Storage Bags
• Twine
• Twine
• Cookie sheets
• Baskets

1. Pick individual marjoram leaves to use fresh throughout the growing season.

2. Harvest larger amounts by cutting back the entire marjoram plant just before it flowers.

3. Store fresh marjoram in plastic bags in the refrigerator.

4. Freeze marjoram to retain the most flavor and aroma. Freeze entire branches on cookie sheets, then strip the leaves from the stems and put them back into the freezer in plastic containers. Or mix finely chopped marjoram leaves with just enough olive oil or butter to bind them together, and freeze the mixture in ice cube trays.

5. Dry marjoram by spreading leaves on screens or tying stalks into small bundles and hanging them in a warm, dark, dry place.

6. Store dried marjoram leaves in airtight jars.

Tips & Warnings

• Pick marjoram in the morning after the dew has dried on the leaves but before the sun's heat can dissipate the volatile oils that give the plant its distinctive flavor and aroma.
• Frozen marjoram tastes much better than the dried form, but it appears limp and unattractive. Use it in stews, casseroles and other dishes when taste matters more than appearance.
• Marjoram's oils succumb to heat faster than those of most herbs. To preserve its flavor, add marjoram to cooked dishes just before serving.