We Answered:My advice? With most ingredients for a recipe, it's good to adopt the 'least processed tastes the best' approach. As a rule, it's always better to use the fresh leaves, but clearly that isn't an option for you now. But sliding down the scale, the next best thing is dried whole leaves, then dried crushed leaves, and then a dry powder. Frankly, I wouldn't buy the fine powder...it will rapidly lose its flavour, and start tasting like a mildly fragrant dust, and after sniffing it a couple of times and putting it right back on the shelf, you will end up throwing it away!
Mattie Said:Italian Herb bread - Marjoram?
Allison Said:What could i repace marjoram and sage with ?
We Answered:cumin, garlic power, paprika, basil, parsley
Jennie Said:Is Leaf Marjoram and Dried Marjoram the same thing ? If, not what is a good substitute?
We Answered:yes - use the leaf marjoram.
Brian Said:What herb can I substitute for "marjoram" in a chicken soup recipe?
Andrew Said:Are Marjoram and Oregano equivalent when cooking?
We Answered:no they are not the same....oregano had a bold sharp taste and marjoram is mild and has a thyme like flavor.....however....i dont see a huge issue substituting one for the other.....its not like you are substituting with something like rosemary.
Sarah Said:Herbed Oil recipes?
We Answered:OOO sounds yummy. I would make an ITALIAN olive oil.
I would take about 1/2 a cup of vegetable oil and just barely warm it and place several leaves of Basil a little marjoram, a sprig of thyme, a few garlic chives about a Tablespoon of rough chopped parsley, maybe a pinch of cayenne. and then add that to about a quart of olive oil and cover and alow to stand for atleast a week.
a nice mediteranean style, perfect for grilled chicken breast would be doing the same but with a little bit of mint, garlic chives, marjoram, rosemary and oregano.