marjoram

1. Any of several aromatic Eurasian or Mediterranean plants of the genus Origanum, especially O. majorana or O. vulgare, having small, purplish to white flowers and opposite leaves. Also called sweet marjoram, wild marjoram.
2. The leaves of any of these plants used as a seasoning.

[Middle English majorane, from Old French, from Medieval Latin maiorana.]

The aromatic herb Majorana hortensis, a common plant in Mediterranean areas. The spicy camphora-ceous odor of marjoram has long been cherished as an addition to a wide variety of foods; in the Middle Ages marjoram was used as an air freshener. Marjoram is in the mint family (Lamiaceae) and is a close relative of European or Greek oregano, with which it is often confused. There is still controversy concerning the proper taxonomic classification of this plant. Some authors place it in the genus Origanum, while others continue to separate it into its own genus Majorana. See also Oregano.

Marjoram is a small perennial (1–2 ft or 30–60 cm tall), and has ovate leaves to 1 in. (2.5 cm) long. The leaves are slightly hairy, as are the erect somewhat woody stems. Majoram flowers are white to very light lavender or pink in color but are very small and usually go unnoticed; the entire flower spike or inflorescence is, however, easily noticeable.

The dried and fresh leaves are used as flavoring for meats (sausage), vegetables, cheeses, poultry stuffing blends, and sauces, especially tomato-based sauces. See also Lamiales; Spice and flavoring.

Dried leaves of a number of aromatic plants of different species, used as seasoning for poultry, meats, and cheese dishes; perennial Origanum majorana, annual sweet marjoram Majorana hortensis; Spanish wild marjoram is Thymus mastichina.

[MAHR-juhr-uhm] Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval, inch-long, pale green leaves and a mild, sweet, oreganolike flavor (wild marjoram is another name for oregano). Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely seen in the United States. Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. Because marjoram's flavor is so delicate, it's best added toward the end of the cooking time so its essence doesn't dissipate. See also herbs.

For more information on marjoram, visit Britannica.com.

For the Galaxy Angel Rune Character(s), see Kahlua Marjoram and Tequila Marjoram.

Marjoram
Conservation status
Secure
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Lamiales
Family:	Lamiaceae
Genus:	Origanum
Species:	O. majorana
Binomial name
Origanum majorana L.[1]

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram, Knotted Marjoram or Majorana hortensis.

The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major).^[2] Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.

The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor, origanol and pinene.

Although considered cold-sensitive, marjoram can sometimes prove hardy even in zone 5.

Related species

Oregano (Origanum vulgare, sometimes listed with Marjoram as Origanum majorana) is also called Wild Marjoram. It is a perennial common in southern Europe in dry copses and on hedge-banks, with many stout stems 30-80 cm high, bearing short-stalked somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor and a more penetrating quality.

Pot Marjoram or Cretan Oregano (Origanum onites) has similar uses to marjoram.

Hardy Marjoram or French marjoram is a cross of marjoram with oregano that is much more resistant to cold, but is slightly less sweet.

Origanum pulchellum, Showy Marjoram or Showy Oregano.

(Catalan marduix; Spanish mejorana; Romanian măghiran)

References

1. ^ "Origanum majorana information from NPGS/GRIN". www.ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?25912. Retrieved 2008-03-08. 
2. ^ Marjoram, Online Etymology Dictionary, Douglas Harper, November 2001

External links

• Origanum majorana List of Chemicals (Dr. Duke's Databases)
• Origanum majorana (Plants For A Future database)

Wikimedia Commons has media related to: Origanum majorana

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Dansk (Danish)
n. - merian, oregano, vild merian

Nederlands (Dutch)
majoraan (kruid)

Français (French)
n. - (Bot, Culin) marjolaine

Deutsch (German)
n. - Majoran

Ελληνική (Greek)
n. - (φυτολ.) μαντζουράνα

Italiano (Italian)
maggiorana

Português (Portuguese)
n. - manjerona (f) (Bot.)

Русский (Russian)
майоран

Español (Spanish)
n. - mejorana

Svenska (Swedish)
n. - mejram

中文（简体）(Chinese (Simplified))
墨角兰

中文（繁體）(Chinese (Traditional))
n. - 墨角蘭

한국어 (Korean)
n. - (약이나 향을 위해 쓰는) 마요리나

日本語 (Japanese)
n. - マヨラナ

العربيه (Arabic)
‏(الاسم) نبات عطري يدعى السمسق‏

עברית (Hebrew)
n. - ‮איזוב (צמח)‬

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