Look for a firm stem and nice straight leaves with no blemishes or yellowing.

Darling product: Marjoram plant to grow it yourself and always have fresh leaves on hand.

Store in a perforated plastic bag in the lower part of the refrigerator.

Fresh leaves: Separate the leaves from the stems - use whole or chop.

Dry leaves: Crumble or reduce to powder.

Its flavor is reminiscent of thyme, though milder. It is a perfect partner for red meat, poultry, stews, stuffings, eggs, vinaigrettes, soups and dried beans. You can even add a few fresh leaves to a salad or butter-based sauce.

Marjoram does not stand up to long cooking.

Enhance the flavor of rabbit, game or lamb kebabs by brushing them with a mixture of olive oil and marjoram before cooking.

Be adventurous: add a hint of marjoram to ganache with red berries.
It’s not just for spaghetti with tomato sauce!

Season spaghetti with olive oil, lemon juice, salt and pepper. Add sliced celery, halved olives and a few sprigs of marjoram. For a more festive version, add some pine nuts and shellfish such as mussels, clams or whelks.

Flavor your ravioli or tortellini…
Filling: combine chopped leeks, sweated in butter, with ricotta and a few sprigs of marjoram.