Store fresh marjoram in plastic bags in the refrigerator. Freeze marjoram to retain the most flavor and aroma. Freeze entire branches on cookie sheets, then strip the leaves from the stems and put them back into the freezer in plastic containers. Dry marjoram by spreading leaves on screens or tying stalks into small bundles and hanging them in a warm, dark, dry place. Store dried marjoram leaves in airtight jars.
Frozen marjoram tastes much better than the dried form, but it appears limp and unattractive.
Use it in stews, casseroles and other dishes when taste matters more than appearance. Marjoram's oils succumb to heat faster than those of most herbs. To preserve its flavor, add marjoram to cooked dishes just before serving. Inc. How things get done. Use of this Web site constitutes acceptance of the eHow Terms of Use and Privacy .