Description
Marjoram (Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
Uses
Marjoram has extensive culinary applications:
- Mediterranean cuisine: Traditional herb in Greek, Italian, and Turkish cooking
- Meat dishes: Excellent with lamb, pork, and poultry
- Vegetable dishes: Used with tomatoes, beans, and Mediterranean vegetables
- Herb blends: Component in herbs de Provence and other mixtures
- Soups and stews: Added to broths and slow-cooked dishes
- Pizza and pasta: Used in Italian cooking
- Traditional medicine: Historical use as antiseptic and digestive aid
Origin
Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II.
Historical and Cultural Significance
Ancient Greeks believed the plant was created by Aphrodite. In one myth, the royal perfumer of Cyprus, Amaracus, was transformed into marjoram. To the Romans the herb was known as the herb of happiness, and was believed to increase lifespan. Marjoram was used by Hippocrates as an antiseptic and is mentioned in De Materia Medica by Pedanius Dioscorides.
Plant Characteristics
Leaves are smooth, simple, petiolated, ovate to oblong-ovate, 0.5–1.5 cm long, 0.2–0.8 cm wide, with obtuse apex, entire margin, and reticulate venation. The texture of the leaf is extremely smooth due to the presence of numerous hairs.
Growing Conditions
Considered a tender perennial (USDA Zones 7–9), marjoram is often grown as an annual in colder climates. It prefers well-drained soil and full sun to partial shade.
Etymology
The name marjoram (Old French: majorane; Medieval Latin: majorana) does not directly derive from the Latin word maior (major). It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.