Marjoram is a cousin to oregano, but with a sweeter, milder flavor.
As a medicinal, marjoram’s unique properties can help with tension headaches, anxiety, and minor upset stomachs.
In culinary use, it can be eaten fresh (for example, leaves chopped and sprinkled in salads) or cooked (as a seasoning for most savory dishes; pairs especially well with bean-based soups).
To make marjoram tea, place 2–3 tablespoons of fresh marjoram leaves in a 12oz cup, cover with 1 cup (8 oz) of boiling water, steep for 5–10 minutes (depending on desired strength), strain, sweeten with honey or agave (optional), and serve.
Wrap the roots of your fresh marjoram in a damp paper towel and place in a plastic bag in the fridge for up to a week.