General Description

Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.

Geographical Sources

United States and Egypt.

Traditional Ethnic Uses

Marjoram is used as a flavoring for meat dishes.

Taste and Aroma Description

Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.

History/Region of Origin

Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.

Storage Tips

Store in cool, dark, dry places.

A Few Ideas to Get You Started

Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.