Marjoram is not as well known as some of the other more popular herbs and it is often mistaken for oregano due to the fact that it is similar in taste and appearance and is actually a type of oregano.

There are three types of marjoram: sweet or knotted marjoram (Origanum majorana), pot marjoram (Origanum onites) and wild marjoram or oregano (Origanum vulgare).

Wild marjoram is what we know as oregano and sweet marjoram is the herb that we simply refer to as marjoram.

In any case, after all the confusion, the two herbs are different but they both belong to the same family (Labiatae), the mint family!

History of marjoram

Both marjoram and oregano are thought to have originated in Asia and then quickly became cultivated in the Mediterranean region.

Marjoram was probably the most popular with the Ancient Greeks, who used the herb medicinally, symbolically and in cooking.

Both the Ancient Greeks and Romans deemed marjoram as a symbol of love and happiness and often crowned bridal couples with a wreath of sweet marjoram to ensure that this is what their marriage would hold.

By the same token, for the deceased who were lucky enough to have marjoram growing on their grave, they would be blessed with peace and eternal happiness.

Nutritional value of marjoram

As marjoram is somewhat milder and less potent than it's cousin oregano, it can be used in larger quantities without overpowering or spoiling a dish.

Marjoram is rich in a number of minerals and is an excellent source of calcium, phosphorous, potassium and magnesium. It also contains very good amounts of Vitamins A and C.

Therapeutic uses of marjoram

Marjoram has traditionally been used over the centuries as a treatment for indigestion, an antiseptic and to relieve pain.

Some say that a steam inhalation containing marjoram can clear the sinuses and relieve a sore throat or laryngitis. It is said that many singers drink marjoram tea in order to keep their voices in the best shape possible.

Marjoram is known to have a number of other therapeutic values, which are noted in the list below:

Marjoram has sedative properties, which can help treat insomnia.
It is a digestive and can therefore relieve gas, flatulence, cramps and other digestive complaints.
Marjoram can stimulate the appetite.
Marjoram is an expectorant and can help bring up mucus from the lungs. This is important to help remedy bronchitis and other chest complaints.
It is able to help treat mouth disorders such as laryngitis, sore throat, thrush, inflamed gums and toothache.
Marjoram promotes and induces sweating or perspiration, which is good for colds and flu.
The essential oil may be applied externally to bruises, swellings or sprains.
It can help relieve headaches or earache.
Marjoram is said to be a stimulant and tonic, which is good if you are feeling tired, run-down or depressed.
Marjoram promotes menstruation and stimulates regular blood flow.

Buying and storing marjoram

Marjoram can be bought from your local supermarket either fresh or dried. Unlike many herbs, marjoram and oregano dry really well, better than practically every other herb, in fact. Therefore, if buying dried marjoram, much of the original flavour is retained.

In saying this, however, it is always better to use fresh herbs if possible in cooking. When choosing fresh marjoram, try to look for a fresh and healthy-looking herb, without any discolouration or blemishes.

Fresh marjoram should be stored in the refrigerator, wrapped in damp paper towels and placed in a plastic bag. If possible, store your fresh marjoram in the lower part of the fridge, where it will keep for several days.

Culinary uses of marjoram

Marjoram has a delicate and slightly sweet flavour and it goes well with a number of different types of foods. It is traditionally partnered with meat, particularly lamb, veal, beef, pork and chicken but goes just as well with vegetables, pulses or seafood.

It is important to note, however, that marjoram does not withstand the cooking process well and its flavour and aroma are destroyed by high temperatures and long cooking times. Therefore, it is almost always added at the end of the cooking process or just before serving.

Why not try some of the ideas below for using marjoram in the kitchen:

Sprinkle chopped marjoram over your favourite pizza.
Use in minced meat mixtures, such as sausages, meatballs or bolognaise.
Sprinkle over a fresh salad.
Marjoram goes very well with cheese, egg or tomato dishes.
Try adding marjoram to soups, stews and sauces.
Use marjoram in stuffing mixtures.
Add marjoram to a cheese omelette or quiche.
Use in place of oregano for a gentler flavour.
Use to flavour homemade bread or herby scones.
Use in any type of citrus marinade for meat.
Cook foods that promote bloating and wind, such as cabbage, cauliflower or beans with marjoram to help relive indigestion.

Back to Introduction to Herbs.