General Information
Marjoram is a shrub-like herb that looks very similar to oregano, so similar in fact, that the two are often mistaken for each other. Marjoram grows like a small shrub, or “subshrub,” with multi-branched stems growing up to three feet in height. Marjoram has light green, slightly oval-shaped leaves, growing in pairs along its tender stems. The leaves tend to be more round and elliptical than those of oregano, with the same fuzzy texture. Marjoram has a sweet flavor, the source of which is a natural chemical called Sabinene hydrate. The sweetness is mixed with hints of pine and citrus. Marjoram doesn’t have as strong an aroma or flavor as oregano, and is a bit more versatile. Small white flowers bloom at the top of the stems, in spikes (or bracts) that have a similar appearance to hops. The ideal harvest time is just before the flowers bloom, when the amount of essential oils is at its peak.
History
Marjoram is native to the eastern portion of the Mediterranean, and grows wild on the mountain slopes in Italy, Greece, Turkey, and Egypt. It thrives in a temperate climate where it isn’t too hot and doesn’t get too cold. Similarities between Marjoram and oregano have caused identification problems and confusion for centuries. Origanum species have long been confused for one another. Originally classified by Carl Linnaeus as a member of the genus Amaracus, Marjoram was reclassified to the genus Origanum in 1980 by Amsterdam botanist J.H. Ietswaart. This has not helped with the confusion. Marjoram is cultivated for both culinary and commercial use in the Mediterranean and by small farms in temperate regions around the world.
