And a very little Thyme and sweet-marjoram, scarce to be tasted: and some Marigold leaves, at last.
Few people know how to keep the flavor of sweet-marjoram; the best of all herbs for broth and stuffing.
It should not be cut entirely open; fill it up plump with thick slices of buttered bread, salt, sweet-marjoram and sage.
Take two large bunches of sweet-marjoram; the same of sweet-basil; and one bunch of parsley.
Some sweet-marjoram pots, tin cans filled with crackers which were lighted, went off with great explosions.
late 14c., from Old French majorane (13c., Modern French marjolaine), from Medieval Latin maiorana, of uncertain origin, probably ultimately from India (cf. Sanskrit maruva- "marjoram"), with form influenced by Latin major "greater."