Wild Marjoram

Harvested from Plants for a Future forest garden, this herb has been grown in our 'ideal' growing scenario. 

Use as a culinary herb where a recipe calls for oregano, marjoram or thyme. Pairs very well with Italian or spicy food. 

This herb is well known amongst herbalists for its medicinal benefits. Use sparingly (2-3 sprigs per meal), as it can have a strong antibiotic effect if consumed in larger amounts. 

Suggested uses:

Salad dressing - finely chop a few springs of wild marjoram and add to a basic dressing base of olive oil and apple cider vinegar. 

Yoghurt based Dip - finely chop a few sprigs and mix with plain live yoghurt, finely chopped onions and a pinch of salt. 

Pasta sauce: finely chop a few sprigs and add to bottle of passata, or tin of chopped tomatoes, add 2 cloves of chopped garlic and salt to taste  and bring to the boil, allow to simmer for 10-15 mins and then mix in cooked pasta of choice.