« bricia / fragment | Main | confetto / comfit »

May 29, 2007


Feed You can follow this conversation by subscribing to the comment feed for this post.


Very interesting. As you know, I'm growing this for the first time. Looking forward to trying it. I like your description that it's sweeter than thyme and milder than oregano.


I love this herb~the risotto sounded really delicious~


Simona: I must really grow some marjoram this year and test out ways of using it. It's one herb I've not used much at all, but you've intrigued me. Your risotto with the herb and the squash sounds delish.

Oh, and I'm thrilled to be in your list of blogs; thank you. If I may point out -- the spelling of the first word of my blog's title is actually "Champaign." It's the name of the city that I live in, and of course it's a sort of pun on the old saying, "Champagne taste, and a beer pocketbook."

Cheers! Lisa

Simona Carini

Thanks Lisa for the correction: now I understand. I have to admit I had never heard the expression, but I like it. I am glad I've enticed you to plant marjoram and hope the experiment goes well.


Interesting, my marjoram is quite different looking, slighter rounder and bigger leaves.

Simona Carini

Welcome, Katerina. This is the first time I plant marjoram and I have never used it before, so I do not have any previous experience to rely on. The difference with your plant may be due to the fact that my plant is still quite small and it may also be a variety with more elongated leaves. I bought it at a farmers' market and it did not have a detailed label.

Nate Swanson

I was especially interested in how the author used her herbs in the cooking. Outside of a recipe, most of the time I don't have any imagination for extras. Thanks for the tips.

Simona Carini

You are welcome, Nate. Thanks for stopping by and for your kind words.

Marle Maria

very interesting information. Thank you!


The intriguing origin of the herb's name, suggesting that women devoted significant attention to its cultivation due to their love for its fragrance, adds a delightful anecdotal touch. The regional popularity of marjoram in Liguria, especially in traditional dishes like salsa di noci, gives readers a cultural context and encourages them to explore the herb in diverse culinary experiences.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook