Buy fresh or dried. Fresh bunches should not be wilted at point of purchase.
Store dried herbs in airtight containers in a cool, dark, dry place. Will keep for 12 months. Store fresh herbs wrapped in damp kitchen paper in a plastic bag in the fridge. Better still, grow your own and pick when you need it.
Tips & Tricks:
If you grow your own marjoram make sure you give it a sunny spot and plant it in a pot that allows plenty of drainage. Cut back the herb regularly to encourage new growth. The flavour of marjoram goes well with pork and with cheese.
The leaves and flowers are used fresh or dried in salads, soups, stuffings, omelettes and potato dishes. Mix with thyme to make your own za'tar.