Marjoram
A cold-sensitive herb with sweet pine and citrus flavors.
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Marjoram (Origanum majorana, also called Majorana hortensis Moench) is a perennial herb or small shrub that dislikes cold and brings together flavors of sweet pine and citrus. In parts of the Middle East, the name marjoram is used interchangeably with oregano, so terms like sweet marjoram and knotted marjoram help tell it apart from other Origanum species. It is also called pot marjoram, though that name applies to other cultivated members of the genus as well.
History
The plant is native to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant. Ancient Greeks and Romans considered it a symbol of happiness. It may have reached the British Isles in the Middle Ages, but it did not become common in the United States until after World War II. The word marjoram (from Old French majorane and Medieval Latin majorana) does not come from the Latin maior (meaning “major”).
In Sephardi Jewish tradition, it was used in ritual medical practice. The ancient Greeks believed Aphrodite created the plant; one story says Amaracus, the royal perfumer of Cyprus, was turned into marjoram. Romans called it the herb of happiness and thought it could extend life. It appears in Dioscorides’ De Materia Medica, and Hippocrates used it as an antiseptic.
Description
The leaves are smooth, simple, and petiolated, shaped ovate to oblong-ovate. They measure 0.5–1.5 cm long and 0.2–0.8 cm wide, with a blunt tip, smooth edges, a symmetrical but tapering base, and net-like veins. The leaf surface is very smooth because of many tiny hairs. Flowers can be white, pink to red, or blue to purple.
Cultivation
Marjoram is considered a tender perennial (hardy in USDA Zones 7–9) but can sometimes survive in Zone 5. It spreads vigorously in good conditions, so it is often grown in pots to keep it from overtaking a garden. People grow it for its aromatic leaves, used fresh or dried in cooking; the tops are cut when flowering begins and dried slowly in the shade.
It appears in herb blends like herbes de Provence and za’atar. Steam-distilling the flowering leaves and tops yields an essential oil that starts yellowish and darkens to brown with age. The oil contains many chemical components, including borneol, camphor, and pinene.
Related species
Related species include oregano (Origanum vulgare), sometimes listed with marjoram as O. majorana and also called wild marjoram.
Scientific classification
- CladeTracheophytes
- CladeAngiosperms
- CladeEudicots
- CladeAsterids
- OrderLamiales
- FamilyLamiaceae
- GenusOriganum
- SpeciesOriganum majorana
Named by L.
Sources: Wikipedia taxobox: Marjoram (CC BY-SA 4.0)
Where the marjoram has been recorded
Each dot is a place where the species has been observed and reported (2,553 records, half-degree grid) — not a modelled range. 415 inland records left out (institution coordinates). 1 isolated far-off record not drawn.
Map: drawn by Codexery. Data: GBIF occurrence search (records CC0 / CC BY) · Natural Earth basemap (public domain) · place coordinates: Wikipedia (CC BY-SA 4.0)
Quick Facts
- Genus
- Origanum
- Species
- majorana
Facts from the source article.
Lore & Background
Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II. The name marjoram (Old French: majorane; Medieval Latin: majorana) does not directly derive from the Latin word maior (major).
It has been used in Sephardi Jewish tradition as a ritual medical practice. Ancient Greeks thought the plant was created by Aphrodite.
In one narrative, the royal perfumer of Cyprus, Amaracus, was transformed into marjoram. To the Romans the herb was known as the herb of happiness, and was thought to increase lifespan. Marjoram is mentioned in De Materia Medica by Pedanius Dioscorides, and was used by Hippocrates as an antiseptic.
Reader's Guide
Marjoram holds significance as a culinary and medicinal herb with a long history spanning ancient Greek, Roman, and Sephardi Jewish traditions. Its leaves, either green or dry, are used for seasoning lamb, vegetable dishes, soups, stews, salad dressings, sauces, herbal teas, and sausages, and it is a component of herb blends such as herbes de Provence and za'atar. Medicinally, marjoram and its essential oil have been used to treat a wide range of conditions including cancer, colds, coughs, cramps, depression, ear infections, gastrointestinal problems, headaches, paralysis, arthritis, chest congestion, and muscle aches, as well as a diuretic and aphrodisiac. While not all historic uses are scientifically backed, the plant contains the phenol carvacrol, which is antibacterial, antifungal, and antimicrobial; ethanol extract is cytotoxic against fibrosarcoma cell lines; and ethyl acetate extract has antiproliferative properties against PER.C6 and HeLa cells.
Cardioprotective, hepatoprotective, antiulcerogenetic, anticholinesterase, anti-PCOS, and anti-inflammatory effects have also been found. Marjoram is generally not toxic but should not be used by pregnant or lactating women. Its cultivation as a tender perennial requires careful management, often in pots, to prevent it from taking over a garden.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Marjoram (CC BY-SA 4.0).
- Occurrence records: GBIF (CC0 / CC BY). Basemap: Natural Earth (public domain).
- Word definitions: the Codexery glossary, each quoted from its Wikipedia article.
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