Marjoram

Marjoram ( Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is classified in the family Lamiaceae, which also includes oregano, thyme, basil, and mint.

Description: Marjoram grows to a height of 30–60 cm (12–24 in). The leaves are oval, small, and gray-green in color. The flowers are small, white or pale pink, and clustered together.

Origin and Distribution: Native to southwest Asia and the Mediterranean region, marjoram is now cultivated in many parts of the world.

Cultivation: Marjoram prefers well-drained soil and full sun. It can be propagated from seed, cuttings, or division. Plants are usually grown as annuals in regions with cold winters.

Culinary Uses: Marjoram is widely used as a culinary herb. It is often added to soups, stews, sauces, sausages, stuffings, and vegetable dishes. It is especially popular in Mediterranean cuisine.

Other Uses: Marjoram essential oil is used in aromatherapy and perfumery. Traditionally, marjoram has been used for its medicinal properties, including as a digestive aid and to relieve muscle pain. However, its use in medicine is limited and further research is needed.

Related Species: Marjoram is closely related to oregano (Origanum vulgare), and the two are sometimes confused. Sweet marjoram (Origanum majorana) is considered to have a milder and sweeter flavor than oregano.

Storage: Fresh marjoram should be stored in the refrigerator, wrapped in a damp paper towel. Dried marjoram should be stored in an airtight container in a cool, dark place.