Marjoram, botanical name Origanum majorana is from the family Lamiaceae and is closely related to basil, lavender, mint, oregano, rosemary, sage, savory and thyme. Pronounced "MAHR-juhr-uhm" it is also called sweet marjoram, knotted marjoram or wild oregano.   

It’s believed that Marjoram is indigenous to the Mediterranean region and Asia Minor (modern day Turkey) and has been used since ancient times.  For many years Oregano was called “wild marjoram” and while the plants do not look particularly the same the flavor is similar. Many botanists believe that they are very closely related but chefs will tell you that the flavor differences are really quite pronounced.

History and Cultivation

Aphrodite (the Greek goddess of love, beauty, pleasure, and procreation) was said to treasure this herb. In ancient Egypt, marjoram was used in healing, disinfecting, and preserving. The Greeks called this plant “joy of the mountain” and used it as a natural treatment for many ailments including convulsions, edema and poisoning. Marjoram was first added to food to foster civility and was used in “love spells.” Legend has it that young women were told that placing marjoram under their pillow at night would cause dreams that revealed their future husband.

Marjoram is sensitive to the cold, so in warmer climates it is grown as a perennial and in colder locations it is considered an annual. Marjoram has a dense, shallow root system, a square branched stem with gray hairs, the leaves are pale green and between ¼” to 1” in length. The tiny pink, red and white flowers have a knotty shape before blooming in spherical clusters on spikes or corymbs (pronounced "kȯr-im").

Marjoram grows easily from seed as long it is not planted until after the last frost. It thrives in dry conditions and tolerates full sun. Grows 8”-10” in height and flowers mid-season, to encourage more leave production and to extend the life of the plant flower buds are removed as they form.

Marjoram is commercially grown in Central and Eastern Europe, England, India, the Mediterranean, South America and the United States.

Egypt is the world’s leading producer of marjoram.

Our Marjoram is cultivated in Egypt.  

Dried vs Fresh

There are various opinions on what’s better - fresh or dried herbs. Some dried herbs lose some or most of their flavor - especially cilantro, curry leaves, dill weed, lemon grass and tarragon. Because drying technologies have greatly advanced over the last decade or so this has allowed some these dried herbs to better retain their flavor.

Other herbs react completely differently when dried and instead of losing their flavor the spiciness of these herbs actually increases when dried. For these herbs during the drying process the structures in the plant tissue collapse which increases the availability and mobility of the herb’s essential oil which allows it to be more readily absorbed in foods. Herbs that are better dried than fresh include marjoram, oregano, rosemary and thyme.

When and Where to Use It

In European cooking Marjoram is added to clam chowder, eggplant, salads, butter-based sauces, fish sauces, mushroom sauces, tomato-based sauces and vinegar. In Eastern Europe, Marjoram is added to grilled meats and stews with paprika, chilies, fruits, nuts and other dried spices.

The French add Marjoram to the herbs blends Bouquet Garni and Fines Herbes for flavoring fish, lamb and pork dishes. In Germany, it’s called the “sausage herb” and is used with thyme and other spices in different types of sausages. Marjoram is popular in Greek cooking, for grilled lamb and meats and to complement onions, garlic, and wine. Italians use it in fish dishes, pizzas, tomato sauces and vegetables.

North Africans and Middle Easterners use Marjoram in barbecues, lamb, mutton, seafood and vegetables.

In this country it’s used commercially in poultry seasonings, liverwurst, bologna, cheeses, sausages, soups, and salad dressings.

Marjoram works well in combination with basil, bay, black pepper, chili powder, cumin, garlic, paprika, parsley, rosemary and juniper.

A great recipe to use Marjoram in is our Vegetarian Burger Stew.

Add Marjoram toward the end of cooking to retain its delicate flavor.

Flavor Profile

Marjoram’s taste is a bit minty, a little sharp and with bitter notes.  
 

Helpful Hints

Substitute with basil, oregano, savory or thyme.

** This product is certified kosher.

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