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Marjoram is a herb that grows as a small shrub, reaching up to 2 feet tall (60 cm.) It's part of the mint family.

It is closely related to oregano, but the plant is less hardy than oregano bushes, and it has a milder flavour, tasting a bit more like a combination of thyme and oregano.

The soft leaves are a grey-green colour.

Marjoram is used a lot commercially in making sausages.

Cooking Tips

The leaves can be used whole fresh, or dried and ground. It makes a really nice seasoning for bean and vegetable dishes, as well as for poultry, lamb and fish. Add near the end of cooking.




1 tablespoon fresh, chopped = 1 teaspoon dried

History Notes

Marjoram was sacred to Egyptians; they would use it in their temples.

The Romans would sometimes make marriages crowns for brides and grooms out of Marjoram, and would plant it on the graves of loved ones.

Literature & Lore

"Here's flowers for you; Hot lavender, mints, savoury, Marjoram." -- Perdita. The Winter's Tale. Act IV, Scene 4. Shakespeare.

"Indeed, sir, she was the sweet Marjoram of the salad, or rather, the herb of grace." -- Clown. All's Well That Ends Well. Act IV, Scene 5. Shakespeare.

To Romans, it's name ("amaracum") was very similar to "amor", meaning love. Thus its association with love.

In the Victorian language of flowers, sprigs of Marjoram signified love.

Language Notes

From the Roman word, "amaracum", which in turn came from the Greek word "amarakos".

One of the German names for Marjoram, which is "Wurstkraut", refers to its being used a lot in making sausages (Wurst meaning sausage, and kraut meaning herb).

Marjoram is not the same as Wild Marjoram, which is in fact another name for oregano.

See also:


Angelica; Angostura Bark; Bay Leaf; Borage; Chamomile; Chervil; Chives; Comfrey; Curry Leaves; Dill; Dried Herbs; Epazote; Filé; Folium Indicum; Garlic Greens; Green Garlic; Gruit; Herbes Salées; Herbs; Hops; Jacob's Ladder; Lady's Bedstraw; Lavender; Loroco; Lovage; Marjoram; Mexican Tarragon; Mint; Mugwort Powder; Oregano; Pennywort; Potherbs; Rolling Mincer; Rosemary; Rue; Sachet Bags; Sage; Salad Burnet; Sarsaparilla; Sassafrass; Savoury; Screw Pine Leaves; Shiso Leaves; Silphium; Sorrel; Stevia; Sweet Cicely; Tarragon; Thyme; Trefoil; Valerian; Wild Garlic; Winter Purslane; Wormwood; Yarrow; Yomogi

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Also called:

Sweet Marjoram; Maiorana hortensis, Origanum majorana (Scientific Name); Marjolaine (French); Majoran, Wurstkraut (German); Maggiorana (Italian); Mejorama, Mejorana (Spanish); Amaracum (Roman)


Oulton, Randal. "Marjoram." CooksInfo.com. Published 01 April 2001; revised 18 February 2011. Web. Accessed 03/23/2018. <http://www.cooksinfo.com/marjoram>.

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