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 16th century.
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.
contains 0.7% - 3% essential oil, the principal components of which
are terpinene and terpineol, composed mainly of terpene-4-ol and a-terpineol.
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 sauce mixes.