Although there are several species of marjoram, that which is known as the sweet or knotted marjoram, is the one usually preferred in cookery, and is a native of Portugal. The winter sweet marjoram used for the same purposes, is a native of Greece, and the pot-marjoram is another variety brought from Sicily. When its leaves are dried, they have an agreeable aromatic flavour; and hence are used for soups, stuffings, &c, and particularly in Turkeys.
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