~ M A R J O R A M ~

Marjoram is easy to grow in windows, on balconies, and in the garden. It has a wide range of uses and can be used either fresh or dried.

Marjoram is a versatile herb with a variety of uses. Its delicate flavor makes it excelent for rubbing into roasts. It is often used to flavor egg dishes, potatoes, and stuffings. Marjoram is also commonly used in sausages and other preserved meats. In combination with other herbs, it is an ingredient in bouquet garni, used in soups and stews. Marjoram also blends well with Thyme for use in flavoring tomatos and tomato dishes.

Marjoram is very closely related to Wild Marjoram, more commonly known as Oregano, and can be substituted for that herb. The flavor is very similar to Oregano, only milder.

A twist of fresh Marjoram can add that special touch to summer vegetables and it is the ideal companion to any cabbage dish. It is an excellent addition to soups, casseroles and baked dishes as well.

Sow Marjoram as an annual in the spring. It can be grown anywhere in the country. If only a few plants are needed in pots, or you are doing a Potted Herb Garden, sow indoors in the early spring or sow outdoors and later thin the seedlings to about 4 to 6 inches apart.

Marjoram thrives outdoors in a sunny spot. Although Marjoram is a perennial, it will need to be sown each year in areas which have cold, frosty winters.

Water regularly, but allow the soil to dry between waterings. Do not feed and cut down on watering during the winter rest period.

To use Marjoram as a fresh herb, clip sprigs from the top of the plant; the leaves will be sweetest if picked before the plant blooms. Also, clipping sprigs from the plant helps to make it bushier.

MARJORAM GRILLED HALIBUT

Ingredients:

1/2 cup fresh grapefruit juice
1/4 cup olive oil
2 teaspoons chopped fresh marjoram
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 (8 ounce) halibut steaks
4 sprigs fresh marjoram, for garnish

 Directions:

1 - Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice (any longer affects the texture of the fish).

2 - Preheat barbecue or gas grill.

3 - Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.

Makes 4 servings