majoram

Marjoram is a perennial herb belonging to the family Lamiaceae, native to the Mediterranean region and southwestern Asia. It is closely related to oregano, often confused with it, though marjoram generally has a sweeter, milder flavor. The plant typically grows to about 20-40 cm tall with ovate, aromatic leaves and small, usually white or pinkish flowers. There are several species commonly referred to as marjoram, with Origanum majorana being the most well-known.

The leaves and flowering tops of marjoram are used both fresh and dried as a culinary herb. Its warm, slightly peppery, and floral notes complement a variety of dishes, particularly in Mediterranean, Italian, and French cuisines. It is frequently added to soups, stews, poultry, lamb, and vegetable dishes. Marjoram is also a common ingredient in herb blends like Herbes de Provence.

Beyond its culinary applications, marjoram has a history of medicinal use. It has been traditionally employed for digestive complaints, to alleviate headaches, and as an antispasmodic. Modern research has explored its potential antioxidant, antimicrobial, and anti-inflammatory properties, though more studies are needed to confirm these effects. The essential oil of marjoram is used in aromatherapy for its calming and relaxing effects.