Bread and Tomato Salad. Recipe calls for fresh basil and fresh marjoram, and it is so good. The marjoram is an unexpected surprise to folks who have never experienced it's flowery pop of flavor. I see recipes calling for dried marjoram but very few for fresh. Is it a misunderstood herb? I really do not use it fresh with anything else.
My variety has a very tiny leaf which produces a funny green flower at the end of the sprigs. That flower has to be cut off or the leaves do not keep producing. The flower , as you will see in the link is often referred to as a knot. The one pictured shows small white flowers emerging from the knot, but I have never noticed those on my plant.
http://www.herbs2000.com/herbs/herbs_marjoram_sweet.htm
My variety has a very tiny leaf which produces a funny green flower at the end of the sprigs. That flower has to be cut off or the leaves do not keep producing. The flower , as you will see in the link is often referred to as a knot. The one pictured shows small white flowers emerging from the knot, but I have never noticed those on my plant.
http://www.herbs2000.com/herbs/herbs_marjoram_sweet.htm