Marjoram Leaf
 
Harvested in: Egypt 
Flavor Profile: Earthy. Woodsy. Warm.
Certifications: Organic, Non-GMO, Gluten Free, Kosher Certified 
 
I came across Marjoram Leaf during my visit to Egypt, and it has quickly become a staple in my kitchen.
 
Originating in the Mediterranean region, Marjoram Leaf has been used for thousands of years in both culinary and medicinal applications. It's a member of the mint family and has a delicate, sweet flavor that pairs well with many dishes. It's also known for its aromatic properties and has been used as a natural remedy for various ailments, such as respiratory issues and digestive problems.
 
What I love about Marjoram Leaf is its versatility in the kitchen. It can be used fresh or dried, and it adds a lovely depth of flavor to a wide range of dishes. From soups and stews to roasted meats and vegetables, Marjoram Leaf is a fantastic herb that enhances any dish it's added to.
 
One recipe that I particularly love using Marjoram Leaf in is my roasted chicken with lemon and Marjoram Leaf. The combination of the citrusy acidity from the lemon and the sweet and earthy flavor of the Marjoram Leaf creates a perfect
 
As I traveled through the bustling markets of Egypt, the aroma of fresh spices and herbs enveloped me, beckoning me to explore further. And that's how I stumbled upon Marjoram Leaf, an herb that would soon become a staple in my culinary creations.
Marjoram Leaf has a rich history, dating back to ancient Egypt where it was used in medicines and perfumes. Its name even comes from the Greek word "joy of the mountain" due to its origins in the Mediterranean mountains. Today, it's used in many dishes around the world, from Italian pasta sauces to Moroccan tagines.
 
But it wasn't until I had a taste of Marjoram Leaf in Egypt that I truly appreciated its unique flavor. It has a slightly sweet, floral taste with hints of pine and citrus, adding depth to any dish. I've used it in everything from roasted meats to soups and stews.