marjoram

Marjoram, or sweet marjoram, is a herb in the mint family (Lamiaceae). Its scientific name is Origanum majorana. Native to the Mediterranean, it is cultivated worldwide for its mild, aromatic leaves. It is often distinguished from oregano (Origanum vulgare), which is stronger, spicier, and more pungent.

It is a small, perennial shrub with woody stems, oval gray-green leaves, and tiny pink to white flowers. The leaves may be used fresh or dried and are most flavorful when harvested before flowering. Marjoram prefers full sun and well-drained soil and is generally hardy in warm climates but tender in frost.

Flavor-wise, marjoram is sweet, mild, and slightly citrusy, making it suitable for soups, sauces, dressings, and meat or vegetables dishes. It is commonly used fresh in quick-seasoned dishes and dried in spice blends such as Herbes de Provence and bouquet garni. The leaves can be infused in oil or butter.

Essential oil of marjoram is used in perfumery and flavoring, though it should be used sparingly and with caution. Traditional uses in digestion and menstrual discomfort exist but lack strong scientific support. As with many essential oils, it can irritate the skin or mucous membranes and should not be used undiluted or by pregnant individuals.