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Marjoram

Vicki Williams Published 11.03.2009

Marjoram or Sweet Marjoram (Origanum marjorana) is a perennial in the mint family. It grows wild in the Mediterranean and the majority of the world's supply comes from Egypt. Marjoram is also called Joy of the Mountains and Wintersweet.

"When in doubt use marjoram," say many herb aficionados because of the herbs ability to complement any dish without overpowering. Although using it may not be as easy as it sounds as the herb is often confused with oregano.

It's All in the Name

The key reason that there is confusion between marjoram and oregano is the name. Both herbs share the same genus name, Origanum, yet are different species. In addition, people refer to the herb by the other's name. For example Greek oregano is called wild marjoram and Spanish thyme, and Cretan oregano is called French marjoram or pot marjoram, as is marjoram. It is easy to see how people can become confused. The herbs even have a similar flavour, although marjoram is sweeter and milder, with hints of mint and lemon. The oval- to spade-shaped leaves of marjoram are smaller and usually lighter in colour than oregano, more a grey green. They do smell different. As long as it is labeled marjoram or sweet marjoram and not wild, pot etc then it should be marjoram.

If growing there are some key differences, oregano is a hardy plant, while marjoram is sensitive; they like different soil conditions and oregano often grows taller. Marjoram typically grows to a height of 30-46cm and has pink to lavender flowers.

Marjoram Flower

History

Marjoram has been of importance for a long time. For example, some food historians have suggest that "hyssop", mentioned in the Bible (John 19:29) was actually marjoram. And, Egyptians used marjoram, along with other fragrant ingredients, to appease the gods during the embalming process. Hippocrates included marjoram in his many medical treatise.

The Greeks and Romans considered the herb a symbol of happiness, and if the herb was found growing on a grave, it was said that the departed would enjoy a happy afterlife. It was also the custom among both peoples to crown young couples with marjoram.

Marjoram

The herb also gets a mention in Shakespeare's Sonnet No99. The speaker in the sonnet rebukes various plants for having stolen their best qualities from his beloved: The forward violet thus did I chide: Sweet thief, whence didst thou steal thy sweet that smells, If not from my love's breath? The purple pride Which on thy soft cheek for complexion dwells In my love's veins thou hast too grossly dyed. The lily I condemned for thy hand, And buds of marjoram had stol'n thy hair . . .

Health Benefits

The leaves, seeds, and flowers are all used in medicine. Analysis has shown that marjoram and oregano have the highest antioxidant level of any herb, especially fresh. Antioxidants are considered the key to living longer and slowing down the aging process.

It relieves indigestion, and marjoram tea aids sleep. It eases coughs and colds and is used as a gargle for sore throats. Inhaling marjoram-infused steam helps to clear sinuses. While an ointment made with the herb will ease aching and stiff muscles.

Marjoram Leaves

Cooking and Other Uses

The herb is grown all year. It is used extensively in German cuisine and is considered an important element of a German staple, the sausage. In French cuisine it is part of herbes de Provence and bouquet garni, the English pair it with goose, and the Italians and Greeks use it in sauces and meat dishes. It is also a key ingredient in the Middle Eastern condiment Za'atar.

It pairs well with cheese, carrots, chicken, duck, eggs, fish, meat (sometimes called the meat herb), mushrooms, potatoes, spinach and tomatoes. It enhances salad dressings, soups and bean dishes. Fried potato with lots of marjoram makes a simple, yet delicious side dish. It is a great omelette herb. Using marjoram as a part of a stuffing for mushrooms adds a unique flavour that will have people asking you what was that secret ingredient. It is also complements other herbs.

Marjoram Leaves 2

When cooking with marjoram add just before the end of cooking to retain the flavour, which is destroyed by cooking. Marjoram is one of the rare herbs whose flavour intensifies when dried.

Fresh marjoram stems can be stored in plastic sealable bags for up to one week in the fridge and can be frozen. Finely chopped leaves can be added to olive oil or butter and refrigerated (or frozen) to use later.

Marjoram is also used in skin creams, soaps, body lotion and wash. Good for baths and herbal pillows.