marjoille

Marjoille is a common name used in some French-speaking regions for the culinary herb marjoram, most often Origanum majorana (sweet marjoram). It is a perennial herb in the mint family, Lamiaceae, native to the Mediterranean basin. The plant forms a low, compact mound, typically reaching 15–40 cm in height, with slender square stems and opposite, ovate leaves that are light green and have a warm, resinous aroma. The small flowers are pink or white and appear in dense inflorescences in summer.

Marjoille is widely cultivated for culinary use and is suitable for herb borders or containers. It prefers full sun and well-drained soil, with regular moisture but tolerates drought once established. It can be propagated by seed or cuttings and benefits from light pruning to maintain a compact habit. The leaves are used fresh or dried to flavor meats, sauces, soups, vegetables, and stuffings. It is milder and sweeter than oregano (Origanum vulgare), though both belong to the same genus and share similar flavor notes.

In culinary contexts, marjoille is valued for its delicate, warm, slightly sweet aroma, which makes it a common pairing for poultry, fish, and lighter dishes where a subtle herbaceous note is desired. The term marjoille may also appear in regional herb lists or traditional names as an alternative or historic designation for marjoram.

Notes: There are two commonly cultivated marjoram species in the genus Origanum—Origanum majorana (sweet marjoram) and Origanum vulgare (oregano)—and marjoille typically refers to the former in regional usage.