Which technique is used to ensure that marjoram’s flavor is fully expressed in dishes?

Infusing marjoram in oil effectively extracts and enhances its flavor, making it prominent in a dish. This technique involves gently heating oil with marjoram, allowing the essential oils and flavors to dissolve into the fat. As oil is a great medium for flavor transfer, this method captures the aromatic qualities of the herb, which may be lost through direct cooking methods that use high heat or long cooking times.

Other techniques, such as boiling, often extract flavors but can also dilute them, leading to a loss of the herb's delicate notes. Chopping marjoram finely can help release some of its oils, but without the enhancement offered by infusing it in oil, the flavor may not be as robust. Drying marjoram is useful for preservation, but it can diminish the intensity of the herb's flavor compared to fresh marjoram, which is often preferred for its vibrancy when infused correctly.