Marjoram

            Sweet marjoram is the more restrained relative of wild marjoram (oregano). Its name derives from the Greek for “joy of the mountain”. Certainly it is a joy in the kitchen! It is particularly good (fresh or dried) with lamb and other meats and will lend delicious flavor to scrambled eggs and steamed vegetables. Its flavor is subtler than oregano’s, but it nonetheless has pungency to be reckoned with judiciously.

            Marjoram, like many other herbs, was appreciated in prerefrigeration days for its disinfectant qualities. As a tea, it is mildly tonic, but other herbs are more medicinally inclined than this one. Its oil is used as a liniment to relieve neuralgia and sprains. Before the days of hops, it was used to brew beer and ale.

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MARJORAM OMELET FILLING

3 cloves garlic, chopped

¾ cup fresh parsley, chopped (or ¹/₃ cup dried)

3 medium onions, sliced

1 tablespoon butter

2 tablespoons olive oil (preferably pressed oil)

5 cups sliced zucchini

1 teaspoon dried marjoram (or 2 teaspoons fresh)

½ teaspoon salt

¼ teaspoon ground black pepper

1.      Sauté garlic, parsley, and onion in butter and oil for 3-4 minutes – do not brown. Add zucchini, marjoram, salt, and pepper. Cook until tender. Set aside and keep warm while you make the omelets.

2.      This makes enough filling for 4 two-egg omelets or 1 eight-egg omelet. Spoon the warm filling onto one side of the omelets (or omelet) while it is still in the pan; fold in half.

3.      Serves four.