Organic Marjoram Leaves
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Our organic marjoram has an earthy and woodsy flavor, with notes of balsam-like pine and citrus. Warm, sharp, and bitter, the taste is reminiscent of oregano and thyme.
Marjoram "Origanum majorana", also called sweet marjoram is perennial plant of the mint family (Lamiaceae), grown as a culinary herb. Its fresh or dried leaves and flowering tops are used to season many foods, imparting a warm, aromatic, slightly sharp, and bitterish flavour. Marjoram is particularly appreciated for the taste it lends to sausages, meats, poultry, stuffings, fish, stews, eggs, vegetables, and salads. Native to the Mediterranean region and western Asia, marjoram is also cultivated as an annual in northerly climates where winter temperatures kill the plant.
Oregano or Marjoram?
- Oregano is easily confused with its close relative, marjoram. In the Mediterranean, oregano is also known as wild marjoram, but that doesn't mean it is marjoram. Marjoram's botanical name is "Origanum majorana", so it is the same genus as oregano but it is a different species. Marjoram's gentler flavor is sweeter than oregano, which is slightly woodsy with a warm and aromatic taste. And marjoram's aroma is not quite as pungent as oregano's.
- To add more confusion to the mix, they look very much alike. Marjoram has leaves which are slightly hairy and more gray-green in color, while oregano has olive-green colored leaves, but overall they have similar appearances.
General Storage Tips: