Marjoram (Origanum majorana)
The Basics:
Native to the Mediterranean and closely related to oregano, marjoram has small, gray-green leaves and a mild but sweet earthy flavor. In summer, marjoram plants produce tight clusters of white blossoms and a fresh, piney scent.
Planting Instructions:
Marjoram seeds should be started in seeding pots in early spring and then replanted in a sunny but semi-sheltered space once they have begun to germinate. Marjoram needs to be watered when the surrounding soil starts to look dry, and the leaves are best when harvested just before the plants bloom. Keep in mind that marjoram does have a tendency to get woody as it gets older. Woody stems should be cut back to keep leaves tender and flavorful.
Fun Facts:
According to herbalist Dr. John Lust, marjoram was one of the Greeks’ favorite herbs because Aphrodite, the goddess of love, was supposedly the first to cultivate it. Since her touch was believed to be responsible for its sweet aroma, the Greeks used marjoram leaves and flowers in wedding wreaths to bring good luck in love to the bride and groom.
Nutritional Properties:
The Greeks also believed that marjoram was an antivenin for snakebites, but the only thing marjoram is likely to protect you from is a Vitamin K deficiency.
How to Use:
Because it is a mild herb, marjoram works well in all kinds of soups, stews, and sautés, adding a bit of complexity without overwhelming other flavors. If you want to feature marjoram more prominently in your cooking, try adding the leaves from a marjoram sprig to scrambled eggs, or mix freshly chopped marjoram with soft butter to create a delicious spread for biscuits and English muffins.
