A fragrant and delicious herb that goes well with any meal. Find out why you should start using it and start profiting from the health benefits and perfect taste it can give you.
Try marjoram in your recipes too!
What is Marjoram?
It is an aromatic herb from the mint family that has been cultivated for thousands of years. In Greek mythology, marjoram was cultivated by the goddess Aphrodite. Its leaves are oval-shaped, grow opposite each other and form large clusters.
The origin of this herb can be found both in the Mediterranean, in North Africa and in Western Asia, and it is often called sweet to distinguish it from oregano varieties, as it is sometimes confused with it.
How does marjoram taste?
The aroma consists of several elements and after tasting it we can feel a touch of freshness, woodiness, citrus and flowers. Marjoram has a milder flavor than oregano and tastes more like thyme, but with a sweeter and stronger scent. Its taste is warm, slightly sharp and a little bitter.
Health effects of marjoram
Antioxidant and anti-inflammatory properties
Antioxidants help prevent cell damage caused by harmful molecules called free radicals. In particular, they can help reduce inflammation in the body.
Marjoram has historically been used to prevent digestive problems such as stomach ulcers and nausea.
It helps regulate the menstrual cycle and hormones
Its extract or marjoram tea can help regulate the menstrual cycle as well as restore hormonal balance in non-pregnant women with irregular cycles. It can also help treat polycystic ovary syndrome (PCOS), a hormonal disorder with symptoms such as irregular periods and acne.
Possible side effects
Pregnant or breastfeeding women should avoid marjoram supplements due to its effect on reproductive hormones.
Marjoram supplements may prevent blood clotting, as marjoram prevents the formation of platelets, a key factor in blood clotting.
How to plant, grow and care for marjoram?
Marjoram is a low-growing herb, suitable for the garden or for planting in a flower pot or window box. Here’s how to grow it.
How to plant marjoram
- In early spring, sow the seeds in a box/planter that is situated indoors.
- To speed up germination, first soak the seeds in water overnight.
- Then cover the seeds with a light layer of soil and water lightly.
- Transplant the seedlings into larger pots when they are large enough to handle.
- Grow indoors until the last frost.
- Plant the seedlings about 35cm apart in well-drained soil in a sunny and sheltered location.
- Water it regularly, but don’t overwater it.
- Prune the plants.
- When buds appear, cut the plant low to the ground to encourage new growth.
- In warmer climates marjoram overwinters in the ground, if grown in cooler climates it is a good idea to repot the marjoram and place it in a sunny spot indoors.
How is marjoram harvested?
- During the growing season, harvest the young leaves, which you can use fresh or freeze for later use.
- Marjoram can also be dried and stored in an airtight container in a dark, dry place.
Where to use marjoram in the kitchen?
You can add marjoram to a bundle with other herbs to create an aromatic bag for stewed or roasted meat.
When it is fresh, it is best suited for sprinkling vegetable side dishes.
Dried marjoram is a popular addition to salad dressings, meat dishes and canned meat.
It generally goes well with tender vegetables, tomato dishes such as tomato sauce, pizza sugo and seasoning for poultry.
Do not be afraid to combine with other herbs :
French herbs de provence : marjoram + lavender + basil + rosemary + thyme and fennel
Middle Eastern herbs za’atar: marjoram + oregano + thyme + sesame and sumac (or sumac)
Recipes with marjoram
|Pea soup with sausage and marjoram (prepare delicious peas according to our recipes )|
|Homemade sausage with garlic, bread and sauerkraut|
|Easter stuffing with sage, marjoram and thyme (be inspired by our recipes for the best stuffing )|
|Italian tomato sauce (read more about a typical Italian sauce )|
|Cacio e pepe with black pepper, parmesan|
|Roasted butternut squash with goat cheese and marjoram dressing|
|Roasted red pepper marinated with chopped garlic cloves and fresh herbs|
|Seasoned grilled chicken breast with a combination of za’atar herbs and lemon juice|
What to replace marjoram with?
Fresh oregano is a good substitute for fresh herbs. Because it has a more pungent and less sweet taste, use about half the amount of oregano. Keep in mind that dried oregano tastes even stronger than fresh.
You can also experiment with thyme and sweet basil.
Dried vs. Fresh Marjoram: What’s the Difference?
Marjoram can be used either as whole fresh marjoram leaves or dried, crushed marjoram. Fresh marjoram is usually added at the end of cooking to preserve its flavor. Try fresh marjoram in herb bags or sprinkled on prepared food, while dried marjoram is better in herb mixes and marinades.
How to store marjoram?
Store fresh marjoram in the refrigerator. First, wrap it in a damp paper towel, then loosely wrap the bundle in plastic wrap or place it in an airtight container. When you need it for cooking, tear off a few leaves from the stem, chop them and then follow the recipe.