This is a thread about marjoram.

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Marjoram.

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― stockholm cindy (Jody Beth Rosen), Monday, 12 April 2004 20:00 (twenty-one years ago)

1,632 new answers.

― Markelby (Mark C), Monday, 12 April 2004 20:10 (twenty-one years ago)

saute potatos and rusian curd and bacon casserolle are unthinkabel without it.

― :|, Monday, 12 April 2004 20:10 (twenty-one years ago)

Fantastic stuff. Maybe my favorite herb at the moment and for the last year or so. The key to tomato sauces as they're made throughout the band of Greek-owned Italian joints in the north-of-Boston part of New England -- especially for pizza or lasagna.

― Tep (ktepi), Monday, 12 April 2004 20:11 (twenty-one years ago)

It's no basil.

― The Huckle-Buck (Horace Mann), Monday, 12 April 2004 20:13 (twenty-one years ago)

It gave a nice lift to the walnut cream sauce I made tonight.

― stockholm cindy (Jody Beth Rosen), Monday, 12 April 2004 20:50 (twenty-one years ago)

Mine have just sprouted also… Actually, I’m not sure if Marjoram ‘sprout’ at all, but what I can in fact tell you is that they have definitely ‘appeared’.

I know that Marjoram(s?) are very much like Oregano in nature and taste, but very much unlike Basil. You have to wait around for Basil unlike Rosemary who never leaves is always there and present all the year around. Basil will make you wait.

Rosemary is faithful, yet uneasy. Basil, However, is often thrilling, but mainly untrustworthy in character.

Nonetheless, a most invigorating herb in some adventure gardens.

― Poo, Tuesday, 13 April 2004 00:26 (twenty-one years ago)

Rosemary far outclasses Marjoram. And makes a rather nice date for Basil.

Uneasy? Who's easier than Rosemary!

― Hunter (Hunter), Tuesday, 13 April 2004 00:44 (twenty-one years ago)

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