The sub-bushy plant Marjoram originated in the southern Mediterranean region and spread to southern Europe very early. For the Greeks, it was sacred, made into wreaths for weddings and funerals.
Marjoram is a member of the Lamiaceae or Mint family, which includes many familiar culinary herbs: Mint, Basil, Oregano and Sage. Sweet Marjoram is more compact and typically grows in a “mound”, with branches spilling over and taking root where they touch the ground, whereas many kinds of Oregano are upright. Marjoram flowers tend to be white, and the leaves smaller (only up to 2.5 cm) and grayish-green and softer-textured. They have a distinctive fragrance and taste (but less strong than those of Oregano), which give them broad culinary uses. Marjoram is rather delicate and is classified as a summer annual in most regions, in contrast to Oreganos in general, which are held to be perennials.
Marjoram is most often used in recipes of French or English origin, whereas Oregano's more robust flavour is habitually called for in Italian, Greek, North African and Mexican cuisines. Marjoram is far from unknown in Mediterranean cooking, however. It is not strongly associated with particular dishes; rather, it is a familiar ingredient of many soups and stews, and often flavours poultry and seafood. It frequently features in blends of herbs, and can be made into a tea.
The essential oil comprises between 0.7% and 3.5%. The main aroma component is a bicyclic monoterpene alcohol, cis-sabinene hydrate. Oil of Marjoram is used in perfumes. Medicinal uses include pain relief and the treatment of digestive complaints.
