An ancient shrubby tender perennial that grows to about 1' tall with wiry, red-brown stems and downy aromatic gray-green leaves, with tiny white flowers on clustered spikes in summer.
The Greeks believed it was precious to Aphrodite, goddess of love, and crowned newlyweds on their wedding day.
Wonderfully aromatic mild oregano flavor with a hint of balsam. Key ingredient in bouquet garni, used to flavor soups, stews, and sauces that includes parsley, thyme, bay, peppercorns, allspice, and tarragon. Very good with veal, beef, lamb, roast poultry, fish, pates, green veggies, carrots, cauliflower, eggplant, eggs, mushrooms, parsnips, potatoes, squash, and tomatoes. It compliments bay, garlic, onion, thyme, and basil.
Easy to grow either outside or in pots. Use fresh leaves throughout the growing season, main harvest is just before it flowers when the color and flavor is at its peak.
It can be used as a substitute for oregano in tomato sauces for pizza, lasagna, and eggplant Parmesan. Add it to marinade for artichoke hearts, asparagus, and mushrooms. Use it in herb vinegars, oils, and butters. Marjoram tea is helpful for tension headaches and minor digestive upsets. Has mildly antiseptic properties and is good for the skin.
This is an herb that all my friends who write cook books and teach cooking classes love and rave about. So I give it to them. I love my true greek oregano, marjoram is very sweet to me and sort of pungent and bland. I know that doesn't make sense, but grow it and see for yourself.