Marjoram is the dried leaves and floral parts of the herb Origanium hortensis. Most scientists consider marjoram to be a species of oregano. The light grayish-green leaves of marjoram have a sweeter and more delicate flavor than oregano.
Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings and chowders. Marjoram is used in Italian, French, North African, Middle Eastern and American cuisines and spice blends such as bouquet garni, fines herbes and sausage and pickle blends.
Egypt is the principal source for nearly all of the marjoram imported into the United States. Other producers include Eastern Europe, France and the United States.
Marjoram and oregano were well known in the Graeco-Roman era. The ancient Greeks believed that if marjoram grew on one's grave, the deceased would enjoy eternal peace and happiness. The word "oregano" is Greek-derived, and translated means "joy of the mountain". Oregano was popular in ancient Egypt and Greece as a flavoring for vegetables, wines, meats and fish.
Flavor & Aroma
Minty, aromatic and slightly bitter
Marjoram is pleasantly aromatic and has a distictively minty-sweet flavor with slightly bitter undertones.