Marjoram
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Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are fine substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Cuisine: French | Middle East & Eastern Mediteranean Category: Herbs |