Ground Marjoram

Description

Marjoram pronounced "MAHR-juhr-uhm", botanical name Origanum majorana, is from the family Lamiaceae. Other members of this family include basil, lavender, mint, oregano, rosemary, sage, savory and thyme. Also known as wild oregano, sweet marjoram and knotted marjoram.   

Native to Asia Minor (modern day Turkey) and the Mediterranean region, it has been used since ancient times. For a long time, Oregano was known as “wild marjoram” and many botanists believe Marjoram and Oregano are practically indistinguishable. Most chefs do not share this opinion, and believe that the flavor differences are actually very noticeable to the discerning palate.  

History and Cultivation

Aphrodite, the Greek goddess of love, is said to have adored this herb. The Greeks called this plant “joy of the mountain” and used it as a natural treatment for many ailments including convulsions, edema and poisoning. In ancient Egypt, marjoram was used in healing, disinfecting, and preserving. Marjoram’s first culinary use was adding it to a dish as a way to promote civility. Marjoram also was a key ingredient in “love potions”, and legend has it that young women would place marjoram under their pillow at night as the ensuing dreams would reveal their future husband.

In warmer climates, Marjoram is grown as a perennial, while in colder locations it is treated more as an annual. Marjoram has square branched stems with gray hairs, and pale green leaves. Marjoram has tiny flowers that have a knotty shape before blooming in spherical clusters on spikes or corymbs (pronounced "kȯr-im"). The color of the flowers may be pink, red or white.  

Marjoram grows easily from seeds, has a shallow root system and should not be planted until after the last frost. Grows 8”-10” in height, thrives in dry conditions and does well in full sun. Flowers in mid-season, and removing the flower buds as they form encourages more leaf production and extends the life of the plant.

Marjoram is commercially grown in Central and Eastern Europe, England, India, the Mediterranean, South America and the US.

Egypt is the world’s leading producer of marjoram.

Our Ground Marjoram is cultivated in Egypt.  

Dried vs Fresh

There are various opinions on what’s better - fresh or dried herbs. Some herbs, when dried, lose most of their flavor. These would include cilantro, curry leaves, dill weed, lemon grass and tarragon. Drying technologies have greatly advanced over the last decade or so, and this has allowed these dried herbs to better retain their flavor, but these herbs still tend to be better fresh.

Some herbs have completely different reactions when dried, and instead of losing their flavor, these herbs actually taste better. When these herbs are dried, the structures in the plant tissue collapse, increasing the amount of the herb’s essential oil that can be readily absorbed in foods. Herbs that are better when dried include marjoram, oregano, rosemary and thyme.

When and Where to Use It

The French add Marjoram to the herb blends Bouquet Garni and Fines Herbes for flavoring fish, lamb and pork dishes. In Germany, it’s called the “sausage herb” and is used with thyme and other spices in different types of sausages. Marjoram is popular in Greek cooking, for grilled lamb and meats and to complement onions, garlic, and wine. Italians use it in fish dishes, pizzas, tomato sauces and vegetables.

North Africans and Middle Easterners use Marjoram in barbecues, lamb, mutton, seafood and vegetables.

Marjoram compliments clam chowder, eggplant, salads, butter-based sauces, fish sauces, mushroom sauces, tomato-based sauces and vinegar.

Marjoram works well in combination with basil, bay, black pepper, chili powder, cumin, garlic, paprika, parsley, rosemary and juniper.

Add Marjoram toward the end of cooking to retain its delicate flavor.

Flavor Profile

Marjoram’s taste is a bit minty, a little sharp and with bitter notes.  
 

Helpful Hints

Substitute with basil, oregano, savory or thyme.