Indeed, Sir, she was the sweet marjoram of the
salad, or rather, the herb of grace.

All’s Well That Ends Well, William Shakespeare.

Marjoram is growing particularly well this season, small clumps are appearing at the edge of my allotment. It survived the winter, tucked in against the frost and by late June is in flower. It is the forgotten herb. Use its tender leaves fresh in a tomato salad, omelette or in stuffed vegetables. Its taste is a gentle fusion of mint and thyme.

Use in place of thyme in a tomato tarte tatin (a recipe already listed) or simply serve with sliced tomatoes, seasoned with salt, pepper and sumac over which a little extra virgin oil has been poured and a squeeze of lemon added at the last moment.

Perfect by itself and even more perfect with a little crumbled feta sprinkled over, a few black olives and served with crusty bread.