Family : Lamiaceae or Labiatae
Marjoram, also called sweet marjoram,
is a perennial herb of the mint family. Its fresh or dried leaves
and flowering tops, used to flavour many foods. Its taste is warm,
aromatic, slightly sharp, and bitterish. Various other aromatic
herbs or undershrubs of the genera Origanum and Majorana of the
Lamiaceae family are called marjoram. Marjoram has been used as
a flavouring agent since the ancient Greek and Roman eras. It was
considered as a symbol of happiness. It was popular during the Middle
Ages as a medicine and as a culinary herb in England during the
Native to the Mediterranean region
and western Asia, marjoram is also cultivated as an annual in northerly
climates where winter temperatures kill the plant. It is a low bushy
plant and the leaves are grayish green, narrow, and about 1 cm long.
Marjoram contains 0.7% - 3% essential
oil, the principal components of which are terpinene and terpineol,
composed mainly of terpene-4-ol and a-terpineol.
A herb of many culinary uses, marjoram
is particularly appreciated for the taste it lends to sausages,
meats, poultry, stuffings, fish, stews, eggs, vegetables, and salads.
It has been used as a substitute for oregano. Marjoram is used in
Italian herb blends and is often a component of pizza and spaghetti