Marjoram (Origanum majorana) comes from the same family as Oregano (Origanum vulgare) and is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours.

Marjoram has long been used as a medicinal herb. Ancient Greeks believed the plant was created by Aphrodite. To Romans the herb was known as the herb of happiness, and was believed to increase lifespan. Marjoram is mentioned in Pedanius Dioscorides’ De Materia Medica, and was used by Hippocrates as an antiseptic.

Though not all of its historic uses are scientifically backed, the plant has verifiable medical use. For example, it contains the phenol carvacrol, which is antibacterial, antifungal and antimicrobial.

Today, marjoram is used largely for consumption. Marjoram is used for seasoning soups, stews, salad dressings, sauces, and herbal teas. Its popularity may be due to the rise of low-fat and low-salt diets, which require more seasoning.

Did you know?

Marjoram was not widely used in the United States until after World War II.