What is marjoram? About the ingredient marjoram. Including 519 recipes with marjoram, nutrition data, and where to find it.
Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some middle-eastern countries, Marjoram is synonymous with Oregano, and there the names Sweet Marjoram and Knotted Marjoram are used to distinguish it from other plants of the genus Origanum.
The name marjoram does not directly derive from the Latin word maior (major). Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness.
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.
The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor and pinene.
Although considered cold-sensitive, marjoram can sometimes prove hardy even in zone 5.
Marjoram is usually found in the spices section or aisle of the grocery store or supermarket.
Marjoram is a member of the Spices and Herbs USDA nutritional food group.
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There are 482 recipes that contain this ingredient.
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