I love the flavor and fragrance of fresh marjoram!  I have a 4 year old plant in my garden that is a mound approximately a foot and a half wide and 2 to 3 feet tall when in bloom.  The variety I have is light green in color with white flower spikes that are very attractive to butterflies & bees – oh to have some honey from the bees that visit my herb garden! Marjoram is very similar to Oregano in that they are both in the mint family (although not invasive) and both when fresh are very high in antioxidants.  Sweeter & milder than oregano, marjoram is an important part of the spice mixture in fresh German sausage (with coriander, garlic, chives & mace) and is used in French “Herbs de Provence (I like a mix of marjoram, rosemary, thyme, chervil, summer savory & lavender) as well as in Greek and Italian sauces.  It is absolutely delicious in this cold pasta salad recipe that is always a hit on a hot summer day.  Great for picnics since it has no mayo!

Angel Hair Pasta Salad with Lemon, Marjoram and Grainy Mustard

7 Tablespoons olive oil

1 lemon rind finely grated

5 Tablespoons lemon juice

3 Tablespoons grainy mustard

1/3 Cup finely minced marjoram

1/3 Cup finely chopped chives

¾ Cup artichoke hearts cut to bite size

1/2 Cup diced pimento

1 can large black olives, chopped

1 lb angel hair pasta

Grate the rind from the lemon before squeezing it.  Combine olive oil, lemon rind & juice and mustard in small bowl with whisk and set aside while you mince the marjoram and chop the chives.

Break the angel hair pasta strands in half and cook according to package directions, drain and without rinsing put back into pot and pour olive oil mix over and combine well.

Add herbs and vegetables and chill well before serving.

Visit the Walter Knoll Florist Garden Center at the corner of California and LaSalle

for herbs, annuals, perennials, house plants and unique decorative garden gifts.