Quote:
Originally Posted by CRussel
I prefer the Greek of the Mediterranean versions. As you say, it's powerful. But I actually use far more of the Mexican (which is a whole different beast.)
I use a fair amount of Marjoram, mostly for sausages. It's related to the Mediterranean Oregano.
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Me, three. According to my spice jars, that's the origin of my much-loved "Mediterranean" oregano. ;-)
Hitch