What is Marjoram? (with pictures) What is Marjoram? Originally Written By: Mary Elizabeth Revised By: Angie Bates Last Modified Date: 14 January 2017 Copyright Protected: Can you see through these real-life optical illusions? Marjoram is a perennial herb in the mint family that grows wild in the Mediterranean region. It is used primarily as seasoning in cooked dishes but is also found in beauty and health care products. Often mistaken for oregano , marjoram is frequently called by many different names, including sweet marjoram, knotted marjoram, joy of the mountains, and wintersweet. The current scientific name for this plant, Origanum majorana, is sometimes used interchangeably with its previous name, Majorana hortensis. Culinary Uses A bittersweet, mild spice, marjoram is common in German and Polish cooking, where it is an important part of the spice mixture for sausage. It is also found in the popular English dish of roast goose with chestnut stuffing . In French cooking, it's often included in mixtures of dried herbs called herbes de Provence, and in Italy and Greece, it is often used in sauces and meat dishes.

Marinades, salad dressings, and soups can all benefit from this herb. Bouquet garnis, or bundles of fresh herbs, often include marjoram. Both fresh and dried leaves can be used, and marjoram keeps its flavor well when dried. The fresh herb is usually found in the produce section of the grocery store. Either thyme or oregano can be used as substitutes, although their flavors tend to be a bit stronger, so cooks may want to use a bit less than the recipe calls for. Ad Health and Beauty Uses Marjoram is used in body care products, including skin cream, bath bars, body lotion , body wash, and shaving gel. Since the leaves are aromatic, their oils are often added to scent these products. The essential oil is also found in aromatherapy treatments, where it is said to be warming and spicy, and to provide a soothing effect. It is often recommended as a treatment for insomnia and stress. Eugenol , a compound found in this herb, has antiseptic and anesthetic properties, meaning that it kills germs and can numb sensation. It can also act as an anti-inflammatory, relieving swelling.

Although this compound is present in relatively small amounts in marjoram, the plant is used by some people to treat inflammation and help with digestion; it may be used as a tea to help relieve both flatulence and nausea. Marjoram may also relieve cramps and increase menstrual flow; therefore, most experts recommend that medicinal quantities not be taken during pregnancy. Gardening The plant can grow to about 12 to 18 inches (30.5 to 46 cm) tall and has green, rounded leaves that give off a pleasant, piney fragrance. The small clusters of flowers, ranging from pink to lavender, normally bloom in July. Once the flowers bud, the leaves can be harvested and used for cooking or medicines. Fresh leaves can be dried by spreading them in a cool, well-ventilated place. Although marjoram is a perennial, meaning that it lives for several years, it usually does not survive cold temperatures. It's native to the Mediterranean region, and does best with hot, relatively dry summers and very mild winters. As a result, it must usually be replanted each year if it's grown outside in cooler places. Marjoram can be grown in pots, however, and moved indoors when the temperature drops.

It prefers full sun, well-drained soil, and room to spread. Marjoram vs. Oregano There is a great deal of confusion between marjoram and oregano. They are related plants, but are two different species. They also taste similar, although oregano often has a stronger flavor, and both contain high amounts of antioxidants. To make it even more confusing, cretan oregano, O. onites, is also called French or pot marjoram and Greek oregano, O. vulgare, is often called wild marjoram. Despite the many similarities, they are not the same plant. Oregano is a hardy perennial that is taller than the more cold-sensitive marjoram. Marjoram also prefers a moister soil. Historical Significance Some people have suggested that hyssop , mentioned in the Passover ritual for marking the door posts and in John 19:29, was actually Egyptian marjoram (O. maru). In Greek and Roman culture, the herb symbolized wealth and happiness and was often used to make wreaths.

The plant is also mentioned in Shakespeare’s Sonnet 99, in which the speaker reproves various flowering plants for having stolen their best elements from his love. Ad View clinical references for this vitamin or supplement References: Adlova, G. P., Denisova, S. V., Ilidzhev, A. K., Smirnova, G. A., Ratnikova, T. N., Arep'eva, A. A., and Mel'nikova, V. A. [The development of bacterial growth stimulants from plants]. Zh.Mikrobiol.Epidemiol.Immunobiol. 1998;(1):13-17. View abstract. Afifi, A. F. and Dowidar, A. E. Effect of volatile substances from Origanum majorana and Ocimum basilicum on spore respiration and germination of some soil fungi. Folia Microbiol.(Praha) 1978;23(6):489-492. View abstract.

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For professional medical information on natural medicines, see Natural Medicines Comprehensive Database Professional Version. © Therapeutic Research Faculty 2009. Oregano Facts Oregano Facts Oregano Facts Oregano is herbaceous plant that belongs to the family Lamiaceae. There are around 36 varieties of oregano that are native to central Asia and Mediterranean countries. Oregano grows in the well-drained soils in areas that provide enough direct sunlight and moisture. This plant is also known as wild marjoram because it is closely related to the sweet marjoram (another popular spice). Dried leaves of oregano have pungent, slightly bitter taste. Oregano is used in various cuisines worldwide. It represents inevitable ingredient of Greek and Italian dishes. Besides being used as spice, oregano acts beneficially on the human health. It is also used in gardening because it improves growth of surrounding plants. Interesting Oregano Facts: Oregano grows as shrub that can reach 29 inches in height. Leaves are small, rounded and grayish-green in color. They are gathered in pairs that are oppositely arranged on the branches. Oregano blooms during the summer and autumn.

Flowers are purple and located on the top of erected stalks. Oregano can be propagated via seed or through division of the existing plant. Name “oregano” originates from Greek language and it means “delight of the mountains”. Dried leaves of oregano are used to improve the flavor of salty dishes, usually made of vegetables and meat. Fresh flowers of oregano are also edible. Amount of aromatic oils and chemical composition of the plant depend on the habitat, climate and type of soil. Oregano is best known as "pizza herb". Other than that, oregano is used as basic ingredient for the preparation of famous Italian specialties such as pastas, spaghetti and tomato dishes. Oregano became popular in the USA after the Second World War when American soldiers returned home from the battle fields in Italy. Besides bad war memories, they brought spice for pizza to their country. Mexican oregano is special kind of oregano that is mainly used in western societies. This type of oregano is one of ingredients of the chili powder. Oregano contains vitamin A, C and K and minerals such as iron and manganese. Oregano was initially used as medical plant before it became popular as spice.

Aromatic oils and chemicals from oregano can relieve stomach ache and prevent bloating. They also alleviate respiratory difficulties. Oregano can be used against sea sickness. It also shows antimicrobial and antifungal properties, which means that it can be used against bacterial and fungal diseases. "Therapeutic" oregano can be consumed in the form of tea or ointment. Ancient Greeks believed that cow’s meat becomes more tasteful when cows consume oregano as a regular part of their diet. Chemical compounds from oregano repel insects. Because of that, oregano may act as natural insecticide when it is planted in the garden. Oregano is perennial plant, which means that it lives more than two years in the wild. Related Links: Marjoram - Organic Authority Marjoram Season for Marjoram Available Year-Round Marjoram Described When you see the term “wild marjoram,” it’s probably referring to oregano. And “sweet marjoram” is most likely referring to what we conceive of as just regular ol’ marjoram. Unless they’re confused, like we all often are.

While similar and often interchangeable in recipes, marjoram is a milder, sweeter and more delicate version of its close cousin, oregano . Historically a symbol of happiness and carrying notes of pine and citrus, marjoram has potential uses far beyond its inclusion in one of our favorite spice combos, Herbes de Provence. How to Buy and Store Marjoram Marjoram is one of the few herbs that doesn’t lose flavor upon drying – in fact, the flavor intensifies. But that doesn’t mean there aren’t certain benefits to using the fresh stuff, from its aesthetic to its varied health-promoting qualities. For the best fresh marjoram, look for leaves that are round or oval in shape and with vivid green or grayish-green color and no signs of yellow or dark spots. Wrap fresh marjoram in a paper towel and place it in your refrigerator where it will last up to a week. Store dried marjoram in an airtight container in a cool, dark place where it will keep for up to a year. How to Cook Marjoram The only thing we’ve found marjoram doesn’t complement is dessert – but we’re open to the possibility if you have a recipe that will surely change our minds.

Keep in mind that the flavor of marjoram intensifies upon drying so you will only need about a third of what you would use of the fresh stuff. Because marjoram has a delicate flavor, it is best used when added at the end of a dish’s cooking time. Known as the meat herb, fresh marjoram can be a welcome condiment on sandwiches, but is generally used with roasted meats, in poultry stuffing and in spice rubs and marinades. But it need not be exclusively a meat herb. Add floral notes to a fresh fig and goat cheese salad with a sprinkling of a marjoram leaves. Use a marjoram marinade on grilled eggplant and portobello mushrooms. Or, add its flavor to soups, stews and casseroles. Health Benefits of Marjoram Because marjoram is considered to have the most fragrant essential oil among all herbs, it is widely used in aromatherapy and as a warming and soothing massage oil to provide relief for muscular aches. Its healing properties include fighting asthma and headaches, as well as soothing the stomach and digestive tract.

Most famously, the leaves of marjoram have been used to loosen phlegm, acting as a decongestant useful in bronchitis, sinusitis and sinus headaches . The next time you’re suffering from a cold, consider brewing fresh marjoram tea by pouring hot water over a couple sprigs… and breathe deeply. Why Buy Natural and Organic Marjoram As with all herbs, we strongly encourage you to do one of two things when procuring your marjoram: one, grow your own to ensure the quality and freshness; or two, purchase it in either its fresh or dry form from an organic producer. Herbs commonly undergo fumigation processes that are anything but natural, so when you buy conventional, it’s hard to know how the plant has been altered from farm to fork. all about marjoram /apinchof Make the most of culinary herbs and spices. All About Marjoram by Sandra Bowens What’s the difference between marjoram and oregano? Depends on who you ask. Many botanists believe they are the same but a chef will tell you the difference is huge. Oregano was long considered “wild marjoram” but the plants do not look particularly similar.

To confuse matters further, marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be “the” meat herb but compliments all foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt. Egyptians used marjoram, along with other fragrant spices, to appease the gods in the embalming process. Hippocrates included marjoram in the many medical treatises he wrote and it was cultivated in the Roman Empire. Symbolizing happiness, when marjoram is found growing on a grave, it is said that the departed will enjoy a pleasant afterlife. Marjoram, Origanum marjorana, is easy to grow from seed as long as you wait to plant until after all danger of frost has passed. It thrives with full sun and somewhat dry conditions, growing to a compact 8 or 10-inches. Mid-season, tiny white or pink clumps of flowers will form at the tips of the marjoram plant.

To extend the life of the plant and encourage more leaf production, remove these buds as they form. Although classified as a perennial, marjoram is sensitive to cold weather and will wither when exposed to frost. To bring it indoors for the winter, take clippings to root in water. In the warmest of climates, you may get another round of growth by cutting the plant back hard in the fall. The delicate floral aroma of marjoram lends itself well to soaps, pomanders and herbal wreaths. Ornamental varieties such as the variegated or creeping types make attractive additions to the garden but are less flavorful than true sweet marjoram. Marjoram really shines in the kitchen. Dried, the herb holds that lovely fragrance and its flavor much better than other herbs do when dried. Marjoram combines well with other seasonings and will enhance so many different dishes. Consider it a natural for meat dishes but don't hesitate to use marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with other herbs in beef stew.

3 pounds round steak or other lean beef 1/3 cup Worcestershire sauce 1/4 cup tamari (or light soy sauce) 1 1/2 teaspoons dried marjoram 1 1/4 teaspoons dried thyme leaves 1 teaspoon granulated garlic 1/2 teaspoon ground black pepper 1/8 teaspoon mustard powder Cut any visible fat or gristle from the beef. Slice across the grain into 1/2-inch wide strips about 6 inches long. Set aside. Mix remaining ingredients together in a deep glass bowl or sturdy zip-lock plastic bag. Add meat strips; toss well to coat. Cover with plastic wrap or seal tight and refrigerate 24 hours. Toss the mixture every now and then while marinating. Using an oven thermometer, heat the oven to 140 degrees (F). Transfer the meat strips to a rack over a pan that will allow air to circulate but will also catch drips from the marinade. The strips may touch each other but should not overlap. Place the rack/pan in the center of the 140 degree oven and allow to dry for about 10 hours. Start watching after 8 or 9 hours since drying times will vary.

When finished, the strips will be pliable but dry in appearance. Marjoram - The Epicentre Marjoram Marjoram What is Marjoram? In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the Middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called za’tar in the Middle East and often mistaken for oregano , it is also a popular spicing in eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground.

The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphorlike notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil . Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), γ-terpinene (10%), α-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), ρ-cymene (3.2%), caryophyllene (2.6%), and α-terpineol (7.6%). Its flavor varies widely depending on its origins.

The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Cooking with Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant . In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products. The French add marjoram to bouquet garni and herbes fines for flavoring pork, fish, and lamb dishes.

It is popular in Greek cooking, for grilled lamb and meats and to complement onions, garlic , and wine. Italians use it in tomato sauces, pizzas, fish dishes, and vegetables. In Eastern Europe, it is added to grilled meats and stews with paprika , chilies, fruits, nuts, and other dried spices. North Africans and Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. In the United States, it is used commercially in poultry seasonings, liverwurst, bologna, cheeses, sausages, soups, and salad dressings. Spice Blends: bouquet garni , fines herbes , khmeli suneli, sausage blend, and pickle blends . Health Benefits of Marjoram Greeks used marjoram extensively to treat dropsy, convulsions, and poisons. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses. Marjoram has also been used to comfort stomachaches and muscular pains and improve circulation. It is found to have good antioxidant properties with fats and helps to retain color of carotenoid pigments.

Substitue for Marjoram Oregano is an ideal substitute for marjoram, it is very similar in taste and texture but slightly stonger. Its flavor is not quite as floral or sweet as marjoram, so you should use roughly half of the amount of oregano that the recipe calls for in marjoram. If you use too much, it may overpower your dish. Note that oregano is strongest when used in its dry form; fresh oregano is more similar to marjoram in flavor. Growing Marjoram Marjoram grows well from seed, and you can either start your plants indoors or sow them directly out into the garden. For an early start, plant marjoram seeds inside 8 weeks before your last frost date. You shouldn’t bury the seeds too deeply. The seeds are very tiny, so most people don’t bother trying to separate them to plant individually. Just plant a few in each seedling pot, and thin them out to 1 plant per pot or tray cell. Just sprinkle a little bit of soil over top of the seeds on the surface. Keep them moist but not overly wet in a sunny spot until they sprout.

If you have very poor or sandy soil, you may want to give your plants a fertilizer feeding each spring but otherwise they won’t need any added nutrients. They are extremely low-maintenance. For the first month water your plants whenever they get dry but after that they should thrive just fine without any additional care from you. Where marjoram parts company with its cousin oregano is in its delicacy. Unable to tolerate a hard frost, it’s best to bring marjoram indoors if your area experiences harsh winters. Marjoram needs bright light to overwinter indoors, so make sure to place it in a location where it will get good light, or supplement with grow lights. Happy to overwinter indoors in a sunny window, marjoram just needs an occasional watering with liquid fertilizer. Put the pot back out on a deck or patio in spring when all threat of frost has passed for the season. Harvesting Marjoram Select new growth just before buds form, and never take too much. Harvest about a quarter of the plant per season, no more Other Names Sweet marjoram, knotted marjoram, and annual marjoram.

It is also called marzanjush, za’tar (Arabic), marzanan (Armenian), mah yeh lah fah, ma yuek lan fa (Cantonese, Mandarin), merjan (Danish), marjolein (Dutch), avishan (Farsi), marjolaine (French), majoran (German), matzourana (Greek), mayoran, za’tar (Hebrew), mirzan josh (Hindi), majorama (Hungarian), maggiorana (Italian), mayorana (Japanese), maruvammu (Malayalam), merian (Norwegian), manjerona (Portuguese), majoran (Russian), mejorana (Spanish), mejram (Swedish), maruvu (Tamil), mercankosk, kekik out (Turkish), and marva kusha (Urdu). Pot marjoram: rigani, common marjoram, dictamo, oregano, French marjoram, golden marjoram, curly marjoram, gold splash marjoram, and al maraco.

Scientific Names Sweet marjoram: Origanum (O) hortensis (or Majorana hortensis). Pot marjoram: O. onites Syrian marjoram is called za’tar Family: Labiatae or Lamiaceae ( mint family). marjoram : Encyclopedia : Food Network Categories: Herbs & Spices Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval inch-long, pale green leaves and a mild, sweet, oreganolike flavor (wild marjoram is another name for oregano). Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely seen in the United States.

Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. Because marjoram's flavor is so delicate, it's best added toward the end of the cooking time so its essence doesn't dissipate. From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc. Related Recipes From Food Network Marjoram (Origanum majorana) Benefits & Information Sage Herb (Salvia Officinalis) Marjoram (Origanum majorana) is an aromatic herb in the mint family which originated in Egypt and Arabia. It is also widely referred to as Oregano . Today, it is commonly found in the Mediterranean region or grown in gardens around the world. In its varied forms of: marjoram essential oil, fresh or dried marjoram leaves, or marjoram powder (ground up marjoram), it has many uses. As a culinary additive, it is commonly used to flavor soups, sauces, salads, and meat dishes.

Cosmetically, marjoram is used in skin cream, body lotion, shaving gel, and bath soaps. Whether used as an essential oil, powder, fresh leaves, or dried leaves, marjoram has many uses with numerous health benefits. Marjoram synonyms are: majorana hortensis, moench and majorana. Nutrition information When used regularly, marjoram is a great addition to a healthy diet. Two tablespoons of marjoram is packed with antioxidants, vitamins , and other nutrients. Every two tablespoons of marjoram contains: Vitamin A : 6% Recommended Daily Allowance (RDA) Measles Improved cardiovascular health Another benefit of marjoram is the enhancement of the cardiovascular and circulatory system. It helps by eliminating common risks associated with cardiovascular disease. Some ways it helps include: Lowering the blood pressure, greatly reducing the risk of hypertension and resultant heart problems. Greatly preventing the buildup of cholesterol, reducing risk of hardened arteries Aiding in improved blood circulation by dilating the arteries as necessary. Studies show that lower cholesterol and blood pressure levels are linked to a reduced rate of heart disease and heart attack. Anti-inflammatory effects Marjoram is also an anti-inflammatory herb.

Taken internally, it is great at relieving a variety of problems caused by inflammation, including: Asthma Oregano Leaves | McCormick 5 5 Oregano Leaves Oregano Leaves Also known as "Wild Marjoram", oregano is the leaf of the plant Origanum, a member of the mint family. Oregano's flavor and strength vary widely according to the climate and region where it is grown. The hot and dry Mediterranean climate yields a robust, full flavor with a slightly bitter and peppery taste. The cooler regions of Europe and North America yield a more delicate aroma and sweeter taste. McCormick's oregano is available in whole leaves or ground form. McCormick's oregano leaves are carefully selected to insure consistency in leaf size, color and flavor. 0 out of 5 stars, based on 0 user reviews

Question: Which spice is produced from the dried leaves of wild marjoram?
Answer: OREGANO