The pungent fragrance of sweet marjoram was reputedly created by the goddess Aphrodite as a symbol of happiness.
Sweet marjoram is the most familiar variety. Its leaves are used to add a distinctive strong, spicy flavor to soups, sauces, stuffings, stews, sausages and meatloaf. When a recipe calls for majoram, the sweet variety is the one to use. Rubbing with fresh leaves before roasting improves all strong meats. A must in German potato soup.
