Marjoram - Origanum majorana

Marjoram - Origanum majorana

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Marjoram is a kind of oregano, the Latin name that designates it is in fact origanum majorana; like oregano, it has small green leaves, oval or rounded, covered with a light hair that is very aromatic if wrinkled; the small flowers are pink in color, and, as happens with oregano, marjoram also tends to produce small round shrubs, which lose their foliage during the winter, to start budding again in spring, in order to give us new ones every year hold leaves. Its origins are in Africa and Asia, where it is widely used, together with its cousin oregano, despite having a more delicate aroma. It is now present, naturalized also in Europe, and in particular on the Mediterranean coasts.

Marjoram is often used fresh, taking the younger branches with the help of a pair of scissors; however, the leaves can also be frozen, keeping all their delicate aroma. Marjoram is also dried: in this way the scent of the foliage changes slightly, while remaining very aromatic.


The cultivation of marjoram is simple, already in February we can sow it in a greenhouse or in a warm box, thinning out the young seedlings and repotting the plants outdoors when the climate begins to warm up, in April or May. In early spring, large seedlings are easily found in the nursery; if desired, we can also sow directly in the home in spring. The plants should be placed in a sunny place, and watered for the first months of life. They will soon develop small shrubs, which over the years will also tend to lignify at the base; these shrubs generally do not require great care or watering, and, as happens for other herbs, such as sage or rosemary, they tend to be satisfied with rainwater. At the end of winter it is advisable to prune the shrubs at 10-15 cm from the ground, in order to obtain a compact carpet of fragrant young shoots. If you want to get more leaves, it is good to prune the shrub even immediately after flowering, to keep it compact.

In areas where winter is decidedly very harsh, we cultivate marjoram as an annual, or we prune it in autumn, up to the ground, and mulch the area above the roots, in order to shelter them from the intense cold, and allow the plant to re-sprout in spring. It can also be grown in pots.

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Marjoram - Origanum majorana: Use in cooking

Marjoram is mainly used fresh, to flavor sauces and salads; dried instead it is used instead of oregano, or together with it, to cook grilled meats, vegetables, sauces containing tomato. As with other herbs, marjoram also enters into that fundamental compound of dried herbs called "Provençal herbs".

When we take the leaves for drying, we can also take the flowers, which are very decorative on the serving dish.

Video: Sweet Marjoram Origanum majorana Supplier u0026 Exporter Leaves, Seeds, Hydrosol u0026 Essential Oil