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Herb-a-Day: Marjoram

Posted by Erika Pitera on June 16, 2008

Herb-a-Day MarjoramMarjoram (Origanum majorana), also known as sweet marjoram, is a perennial herb that is very closely related to oregano, with which it shares similar flavors and aroma. Marjoram is very sensitive to cold climates and grows primarily in southern Europe.

Marjoram has a sweet, mild flavor with a slight hint of balsam and is a featured flavor in the French Herbes de Provence.

Fresh marjoram is a nice addition to salads or mild foods, but dried marjoram has a more intense flavor and can hold its own in heavier dishes like meat. Chefs often add marjoram to pork and veal dishes, as well as stuffings and herbed baked goods, such as scones or bread.

Marjoram's delicate flavor is best preserved by adding the herb at the end of cooking.

Hardy marjoram, or French marjoram, is a hybrid of oregano and marjoram that can survive colder climates but is less sweet.

Recipes on the Web Using Marjoram

Braised Swordfish with Black Olives, Tomatoes and Marjoram

Tomato And Corn Salad With Marjoram

Pecorino Ravioli with Walnuts and Marjoram

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