馬郁蘭葉，研磨

I swapped this in for oregano in my tomato sauce and the smoother, gentler flavor let the basil actually come through. Grinding it fresh over roasted vegetables has become a habit now.

The ground marjoram is noticeably milder than the oregano I usually cook with, smoother too, which is exactly what I wanted for my roast chicken rub. A little goes a long way since it's finely ground, so this jar will last me months.

I was skeptical that ground marjoram would keep its character, but this batch is noticeably smoother and milder than the oregano I usually reach for, which makes it perfect for gentle dishes. The fine grind dissolves evenly into soups without leaving any gritty bits behind.