Put some sunscreen on, and a pair of sunglasses, grab a big
flat basket and off you go foraging for the wonders that Nature has to offer
us during
this
summer season. Spot elderflowers, wild thyme, raspberries, red currants,
wild rose flowers, and wild marjoram among others.
For this issue I’ve chosen wild marjoram which is from the oregano
family: a very versatile herb to use in the kitchen. Here is a very simple
recipe to enjoy wild marjoram in many different ways.
Marjoram scented olive oil
Add a handful of wild marjoram to a bottle of olive oil; leave it in there
for a few days before using it; voila!-you’ve just made “oregano” scented
oil. This delicately flavored oil is great for salad dressings or drizzled
over toasted slices of French bread rubbed with a fresh garlic clove.