Marjoram: Sweet Herbal Essential

Soft, floral, and gently sweet, marjoram adds warmth and depth to Mediterranean cooking. Its delicate flavour makes it perfect for seasoning meats, vegetables, and comforting sauces.

Marjoram

Origanum Majorana

What is Marjoram?

Marjoram is a fragrant herb closely related to oregano but with a softer, sweeter flavour.

Used in Mediterranean and European cooking, it enhances soups, sauces, roasted meats, and vegetable dishes. Marjoram is best added near the end of cooking to preserve its delicate aroma.

Beyond flavour, it has traditionally been used for its calming and digestive properties. Its subtle yet versatile taste makes it a favorite for herb blends and seasoning mild dishes where a gentle herbal note is desired.

Flavour and Taste

Marjoram has a gentle, sweetly herbal flavor with notes of citrus, pine, and a touch of floral warmth. Softer and more delicate than oregano, it brings a smooth, rounded aroma that enhances dishes without overpowering them.

Facts about Marjoram

Where Does Marjoram
Come From?

Marjoram is native to the Mediterranean region and is now cultivated in Southern Europe, North Africa, and parts of the Middle East.

It prefers warm climates, full sun, and well-drained soil.

Popular Varieties of Marjoram

Sweet marjoram

Delicate, sweet, and floral; the most common culinary type.

Wild Marjoram

Origanum vulgare

More pungent, sometimes referred to as oregano, used in rustic dishes.

Pot marjoram

Compact variety suitable for home gardens, similar in flavour to sweet marjoram.

FAQ

What does marjoram taste like?

Marjoram has a mild, sweet, and slightly floral flavour with herbal undertones, making it softer and less pungent than oregano.

How is marjoram different from oregano?

Though related, marjoram is sweeter and more delicate, while oregano is stronger and more peppery. Marjoram is ideal for subtle dishes, and oregano suits bolder flavours.

What are the main types of marjoram?

The main varieties include sweet marjoram (the classic culinary type), wild marjoram (more pungent, similar to oregano), and pot marjoram (compact and mild).

How should marjoram be used in cooking?

Add marjoram near the end of cooking to preserve its fragrance. It pairs beautifully with poultry, fish, vegetables, soups, and creamy sauces.

How do you store marjoram?

Keep fresh marjoram refrigerated in a damp towel or jar of water. Dried marjoram should be stored in an airtight container in a cool, dark place for up to six months.

Recipe Idea:
Roasted Vegetables with Marjoram and Garlic

Toss chopped zucchini, bell peppers, carrots, and red onion with olive oil, minced garlic, marjoram, salt, and pepper.
Roast at 200°C (400°F) for about 35 minutes, stirring once, until tender and golden.
Finish with a drizzle of olive oil and a squeeze of lemon or a sprinkle of feta.

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