Common Name: Marjoram

The name “marjoram” comes from Latin “majorana”, meaning “bringer of joy” or “delight.”

Scientific Name: Origanum majorana

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Sweeter and more delicate than its cousin, oregano, marjoram has long been a symbol of joy.

Marjoram was highly prized by the Greeks, and it appeared in some of their earliest botanical texts. Roman naturalist Pliny the Elder praised marjoram’s fragrance and use as a culinary herb in his Natural History.

It was used in Medieval herbalism and grown in monastic gardens across Europe. Hildegard of Bingen, a 12th-century mystic and herbalist, recommended it for headaches and melancholy.

Interesting Facts: Marjoram is often associated with Aphrodite, the Greek goddess of love and beauty. The Greeks and Romans saw it as a symbol of joy and prosperity and braided it into bridal crowns as a blessing for a happy marriage. It was also planted near graves to ensure peace in the afterlife.

In one Greek myth, Amaracus, a royal perfumer, fell one day while carrying ointment. He was transformed by the gods into marjoram, which bears the scent of the spilled perfume. The Greek word for marjoram, “amarakon”, bears his name.

Uses:

Selection & Storage: Fresh Marjoram should have bright green leaves and firm, upright stems.

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