Marjoram or "Oregano"

The scientific name of Marjoram is Origanum vulgare, but it is sometimes called marjorama, or Onites. When you buy your dried herbs at the supermarket, you will find it labeled oregano.

Natural History and Cultivation

This is one of the most widespread and popular potherbs in its various forms. It is a perennial of the mint family with woody stems and purplish flowers. It grows wild in Asia, Europe and North Africa and is easily cultivated from cuttings in England.

The height varies according to the variety used but most can be grown in window boxes if kept under strict control. The "knotted" or sweet marjoram (M. Marjorana) must be treated as an annual because it seldom survives through the winter in cold climates. The leaves, dried or fresh, are the part mainly used.

Character

Marjoram is one of the sweetest and most adaptable herbs with a long history both in medicine and cooking. It smells and tastes sweet and spicy, it is moderately pungent and, although there is a suggestion of mint or cloves in the flavor, it is an individual and distinctive herb. The whole plant is warming and aromatic. It was scattered on Greek graves to bring happiness and good fortune.

In herbal medicine it has been used as a sexual nerve sedative, and as a remedy for narcotic poisons, for convulsions and dropsy. The essential oil will relieve toothache and will settle the digestion and act generally as a mild tonic. Externally, the dried leaves and flowers can be made into hot or cold fomentations for swellings or bruises.

Culpeper, the herbalist, put it under the dominion of Mercury and says it is "excellent for the brain and other parts of the body." Like most of the stronger and more pleasant-smelling herbs, marjoram was one of the "strewing herbs" used to cleanse and sweeten the atmosphere by scattering on floors. It was also used, like lavender, for "swete bags" or "swete powder" and to scent water for baths or washing out furniture.

How to Use It

Treat marjoram with a little reserve until you get used to it. It is a distinctive seasoning, which can become exuberant in large quantities. Marjoram blends well in nearly all meat soups and stews, stuffing and omelettes.

It is at its best with tomatoes and mushrooms and can be added fairly freely to stuffing for veal, pork and lamb. Try it in any rissoles, hamburgers or sausage mixtures where a tasty, lively flavoring is required. Sprinkle ordinary marjoram or the Greek flower heads (Rigani) with lemon juice over lamb or pork chops before grilling or frying.

How to Buy It

Marjoram is included in nearly all ranges of dried herbs and can be bought at supermarkets, delis and health stores.. Oregano, the more bitter and clove-tasting Italian marjoram, can be found at some grocers and shops specializing in Italian food. If you grow it yourself, Origanum vulgare is the usual variety to choose, but any nursery garden specializing in herbs will be able to advise you on the alternatives.

Marjoram is one of the sweetest and most adaptable herbs with a long history both in medicine and cooking. It smells and tastes sweet and spicy, it is moderately pungent and an individual and distinctive herb.