Marjoram. C13/15

Marjoram (Origanum marjoram) is an aromatic herb of the Lamiaceae family (Lamiaceae) related to oregano; for a long time it was believed that marjoram was a genus of oregano, but it is actually a species of oregano.

It is a perennial plant widespread in the Mediterranean and also in parts of Asia and Africa, used mainly for medicinal and culinary purposes.

It prefers warm, sunny climates, dry areas with well-drained soil. It is sown in spring, when the cold weather is on its way out, and harvested when it is in flower.

It is somewhat more delicate than oregano, a little smaller and with less intense aromas (although this depends on the growing area).

It is easier to find dried marjoram than fresh, although as always, it has more virtues if enjoyed fresh. Its flowers are used, which are white or purplish, and its leaves, which stand out for their subtle flavour of forest, pine, citrus and a little camphor, like sage, also sharing the whitish hairiness.

It is a good companion for many ingredients, meat, fish, vegetables, pizzas, pasta, etc. It is widely used in Italian and Greek cuisine, and is also included in sauces, vinaigrettes, flavoured oils and sausages.

Marjoram is also appreciated for its medicinal properties: relaxing, digestive tonic, expectorant, and among other things, its topical use seems to soothe rheumatic pains.