Marjoram

Marjoram is a cousin of Oregano. It smells and tastes like a cross between Oregano and Thyme, but is more subtle than Oregano and slightly sweeter than Thyme. However, it also complements tomato based dishes, pizza, pasta sauce and poultry. It can serve as a garnish for soups, salads and meat dishes and is a wonderful addition to sauces and dressings and is a nice addition to a bouquet garni.

Marjoram can also be incorporated into cooking oils by mixing 1 tablespoon (15 ml) of your favourite oil with 1 teaspoon (1 gram) of marjoram. You can use this mixture for everyday cooking or to marinate vegetables and meats.

Marjoram, is also known as sweet marjoram, and is an aromatic herb that has been growing in the Mediterranean, North Africa, and Western Asia for thousands of years.

Marjoram is an important component of spice blends including: French herbes de Provence: marjoram, lavender, basil, rosemary, thyme, and fennel. Middle Eastern za’atar: marjoram, oregano, thyme, sesame, and sumac.

This power-house herb is linked to several health benefits such as reduced inflammation, improved digestive health, and menstrual regulation.  However, this herb is usually used in small quantities as a garnish or spice. Thus, you may have to drink its tea or take it in supplement form to experience its benefits.

Depending on where you live, you may want to grow Marjoram in pots so you can move them indoors during the winter.  In the Spring and Summer they attract bees and butterflies making them a great pollinator!

Fresh vs Dried?  There is definitely room in you kitchen for both.  If you don’t have room in your herb garden or don’t have an herb garden, don’t worry.  Unlike a lot of dried herbs, it still keeps it’s flavour and aroma when dried.

Marjoram.  Tastes great and a good pollinator.