MARJORAM (Origanum marjorana)

Marjoram is a member of the oregano genus; the several names that are used are often confusing and plants are mislabeled. Origanum marjorana is labeled "sweet marjoram" or "knotted marjoram." The knotted marjoram label is applied because of the type of flowers, which are in small clusters or knot-like shapes before blossoming. The blossoms are tiny, white or pink, and are in spherical clustered flower spikes or corymbs of three to five flowers. Sweet marjoram is a tender perennial usually grown as an annual. Native to North Africa and South-west Asia, it is naturalized in the Mediterranean region and cultivated in North America.

Other species cultivated as ornamental plants include O. dictamnus, the dittany of Crete, and O. sipyleum, called hop plant. Wild marjoram, O. vulgare, is a perennial herb with woody stems about a foot high, branched above, and often purplish. The flowers are purplish or white, covering the hillsides, so the Greeks called the plant "joy of the mountains" and used it to cure rheumatism. Wreaths and garlands of marjoram were used at weddings and funerals. It was said to be precious to Aphrodite, the goddess of love, and that this was what made it so gentle-gentle enough to cure sprains as well as to comfort the dead when it grew on their graves. Legend had it that if you anointed yourself with marjoram before sleeping, you would dream of your future spouse.

As a folk remedy, the herb has been used against asthma, indigestion, rheumatism, toothache, conjunctivitis, and even cancer, but it is doubtful that it has much medicinal value apart from its minor antioxidant and antifungal properties. Marjoram may irritate the uterus if used during menstruation or pregnancy. It is otherwise considered safe.
Marjoram is something like a mild oregano with a sweet fragrance. The leaves and flowers are used fresh or dried in culinary recipes. The cuisines of France, Italy, and Portugal use much marjoram. It's good with beef, veal, lamb, roast poultry, green vegetables and more. Add marjoram to stews, soups, stuffings, dressings, and flavored vinegars. Wild marjoram has large purple flowers, which may be used in potpourri or herbal wreaths.
Because of the mildly antiseptic properties of marjoram, some herbalists recommend adding it to herb bath mixtures. A stimulating herbal bath mixture might contain mint, bay, basil, and marjoram. Placing about ½ cup of the herbs in a cloth bag or tea infuser, allow the bath water to flow over the bag.

Marjoram seeds are very small and slow to germinate, so they should be started indoors and set out after all danger of frost has passed. The heat of mid-summer may make the marjoram appear wilted; however, excess watering is not recommended. Overwatering may diminish the flavor. Wild marjoram may be propagated by division of the roots in the autumn. Sweet and wild marjoram may be used fresh or dried; the dried retains much of the flavor.

Thanks to Dorothy Shiley for this report on marjoram and for the recipe. Her sources were A Modern Herbal by Mrs. M. Grieve and Rodale's Illustrated Encyclopedia of Herbs.

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