Wild marjoram originated in Asia Minor or Cyprus and spread to North Africa and Mediterranean countries. Arab merchants brought it to Libya and Egypt, where it was called Marjamie — the incomparable. European settlers introduced marjoram to Chile, Mexico, Argentina, and the USA.
In Greek mythology, marjoram was a symbol of Aphrodite's bliss, and in antiquity, it was considered the spice of love. It was customary to place wreaths of marjoram on newlyweds. The ancient Romans valued the seductive scent of marjoram leaves.
Quick Facts
| Scientific name | Origanum majorana |
|---|---|
| Family | Lamiaceae |
| Other names | Sausage herb, may herb, roast herb, tripe herb, marjoram |
| Origin | Asia Minor or Cyprus |
| Parts used | Leaves |
Cultivation and processing
Due to favorable conditions, marjoram is cultivated in the Aschersleben region (Saxony-Anhalt) on the largest cultivation area in Europe. It is also grown in southern Germany, France, Hungary, and Mediterranean countries.
What does marjoram taste like?
Marjoram has an intense, slightly sweet, and floral aroma with a subtle peppery note. Compared to oregano, it is somewhat milder and sweeter. It develops its full aroma only when dried or heated.
What pairs well with marjoram?
Marjoram is a classic German culinary spice and is found in many savory dishes:
- Sausages: Liver sausage, black pudding, bratwurst — hence the name "sausage herb"
- Meat dishes: Roast pork, lamb, goulash
- Legumes: Lentil, pea, and bean stews
- Potatoes: Fried potatoes, potato soup, potato pancakes
- Mushroom dishes: Harmonizes perfectly with porcini and button mushrooms
- Mediterranean cuisine: In pizza dough, with tomatoes, and in herb blends
Storage
As with all spices: store in a dry, dark, and airtight place. If possible, do not season with dried marjoram over an open pot — moisture can lead to clumping.
