Description

Marjoram is the grayish green leaf of Majorana Hortensis. It is a low growing member of the mint family. It is often mistaken for oregano. Although they are not the same plant. The light gray-green leaves of Marjoram have a more delicate flavor and are sweeter tasting than Oregano. Marjoram is pleasantly aromatic and has a distinctive minty-sweet flavor and also has slightly bitter undertones.

Sweet Marjoram leaves on the shrub.

Origin

Marjoram is indigenous to the Mediterranean area. This herb was known to the Greeks and Romans who looked on it as a symbol of happiness and bliss. Marjoram is also produced in East Europe, France and the United States.

A sprig of sweet Marjoram.

Use

Marjoram is used in Italian, French, North African, Middle Eastern, and American cuisines and spice blends. It is used as a flavoring for sausages, beef, lamb, chicken, seafood, pork, tomato dishes, breads, salad dressings, stuffings, chowders, soups and stews. Marjoram blends well with parsley, dill, basil, or thyme.

Allspice
Anise Seed
Arrowroot
Basil, Sweet
Bay Leaves
Caraway Seed
Cardamom
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries

Dried leaves of Marjoram.