Take two large bunches of sweet marjoram; the same of sweet basil; and one bunch of parsley.
They used to take posies to meetings, sweet marjoram and rosemary.
The sweet marjoram will crumble more easily if you first dry it before the fire on a plate.
Beg your pardon, sweet marjoram, I should not have said that.
Chop and mix together equal quantities of sweet marjoram and sweet basil, the leaves picked from the stalks and rubbed fine.
Put in also a bunch of sweet marjoram, tied up in a thin muslin rag to prevent its floating on the top.
Then sprinkle it with a mixture of parsley, sweet marjoram, and green onion; all chopped fine.
Season it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg.
Many of the plants to be used for seasoning—sage, summer savory, sweet marjoram, and the like—were quite ready for gathering.
Strew some chopped parsley or sweet marjoram over them, and fry them of a light brown in lard or butter.
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."