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Common Name: Marjoram

Botanical Name: Origanum majorana

Marjoram – Origanum marjorana

Marjoram  (Origanum marjorana)

Marjoram is sprawling herb that will fill a pot or ground area and put out shoots that are about 30 cm high. It will grow through winter in the Gauteng area if it is growing in a sheltered but sunny situation. It is one of a group of herbs that are commonly referred to as Origano. There are about 20 varieties in the species origanum.

 Distinguishing Origanum and Marjoram

 Oreganum grows as a hardy tight bush which has dark green, oval shaped leaves and strong green stems. Marjoram has smaller leaves, that are lighter green and on stems which are softer and not as green as those of Origanum. The Marjoram plant tends to be a lot looser and somewhat more scraggly than Origanum.

 Origanum has a very strong thyme like flavour and Marjoram has a lighter flavour.

Growing Marjoram

Marjoram grows well in light, fairly rich, well-drained, soil, with a pH of 7 or 8. It likes sun but does not like to get too hot and could benefit from some shade at midday or in the afternoon. Water Fairly regularly and pick out the tips and any flowering heads to keep the plant in good shape.

Propagating Marjoram

Marjoram is easily grown from seed sown in spring although it sometimes has a long germination time, It can also be grown from cuttings or root division taken in the early summer.

Garden Uses

Wild Marjoram/Origanum as a groundcover

Origanum may be used as a ground cover and will release a fantastic aroma when walked on. The best veriety for a ground cover is the creeping variety, (Origanum labiatae.

Marjoram makes a good companion plant for eggplant, pumpkin and baby marrow. It can also be grown with cauliflower but should be kept away from broccoli or cabbage.

Culinary Uses of Marjoram
Although Origanum has the strongest flavour, Marjoram has the same taste and is often preferred in cooking because its flavour is not so overwhelming. Origanum is often used in Italian cooking especially with pasta and pizza.

Use Marjoram to flavour meat dishes, sauces and soups.

Add the Marjoram near the end of the cooking period.

 Marjoram can be used to make a tasty savory spread
Grate a small onion and simer it in 1/2 a cup of milk for about 5 min.
Stir in 1 beaten egg, 1 teaspoon chopped marjoram/oregano, a pinch of curry powder and 2 teaspoons of butter and cook until thick. Cool and spread on savory biscuits.

Try a two-herb tea of Marjoram and Mint. Use the leaves and flowering tops of the Marjoram.

Preserving Marjoram

Store fresh leaves n a plastic bag in the refrigerator or mix finely chopped leaves with a little water in ice-cube trays.

To dry Marjoram tie the stems together and hang them in a warm, airy place. Another method is to put the stems and leaves into a brown paper bag with a few air holes pricked into it and place the bag in an airy spot until the leaves are dried.  Once dry store the herbs in an airtight container in a dark place.

You can also dry Marjoram in salt and use the flavored salt as seasoning. Salt draws moisture from herbs and absorbs the essential oils. Wash the Marjoram and dry well. Remove the thick stems and chop up finely. Put a thin layer of salt (preferably non-iodised) in the bottom of an airtight jar or other container, sprinkle on a thin layer of herbs, cover with another layer of salt, and continue this process ending with a covering layer of salt, seal the jar. The herbs will dry in about 1 week. Mix and grind the herbs in a mortar and pestle before putting into a salt shaker.

Medical Uses of Marjoram

Marjoram tea aids digestion and gastritis and is good for colic in children,

Use as a steam inhalant to clear the sinuses and relieve sore throats and  laryngitis.

 It is an antioxidant and helps to preserve food. 

Important! Do not use of herbs for medicinal purposes without consulting your medical doctor. Herbs have medicinal qualities and can react with other medication.  

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