With marjoram knots, sweetbrier and ribbon grass,
And lavender, the choice of every lass,
And sprigs of lad’s-love, all familiar names
Which every garden through the village claims.
John Clare, The Shepherd’s Calendar, 1827 According to mythology marjoram was created by Aphrodite as a symbol of happiness and was used by the Greeks and Romans to crown young lovers. If you’ve ever had marjoram, you can understand why it was constantly in demand for making nosegays, perfumed bags, and perfumed bath water. Sweet marjoram has a wonderful aroma much like a subtle perfume that comes through in its flavor. A member of the mint family, marjoram also has a citrusy, minty flavor with slightly bitter undertones.
A great summer herb, the fresh taste of marjoram enhances salad dressings, seafood, sauces, soups and poultry. It can also be a great addition to potatoes, carrots, cheese, tomato and pasta dishes. Actually, marjoram works well with any light dish that won’t overpower its delicate, yet complex flavors.
Often confused with oregano, the fact is that although all marjorams are oreganos, not all oreganos are marjorams. Sweet marjoram is only one variety of over fifty types of oregano. Oregano has a more spicy, robust flavor that makes it perfect for tomato sauces, meats and especially pizza.
Marjoram is considered a perennial in hotter regions but is usually classified as a summer annual in most regions. The plant grows to about 12 inches high in well drained, moist soil and in a sunny location. Usually marjoram produces white flowers that should be pinched back to prevent them from going to seed. To harvest, cut the stem tops down to the first two sets of leaves to encourage constant growth or just pick fresh leaves as needed. As with most herbs, marjoram is best if used in its fresh form. Drying tends to dull the flavor. Because it is a somewhat delicate herb, it should be added at the end of the cooking process. Fresh marjoram is best stored in a plastic bag in the refrigerator or frozen in ice cube trays with a little water until needed.
This summer, add a little happiness to your life and cook with marjoram. And after you’ve made a glorious meal, just throw the leftover marjoram leaves into a warm bath, breath in that fabulous aroma and have a soothing, relaxing end to a wonderful evening.
This article appears in March 2024.