Marjoram: origins, benefits and uses in phytotherapy and cooking

Learn to recognize garden marjoram or oregano

Marjoram is an annual herb belonging to the Lamiaceae family. It has an upright, grayish, twiggy stem that grows to a height of 60 cm. Grayish-green, marjoram leaves are oval, petiolate, entire and opposite. They can measure up to 4 cm and have a velvety feel. The plant’s flowers appear in the armpits of the upper leaves.

Tiny, marjoram flowers always grow in stalked clusters. They can be recognized by their white or pinkish color, with darker bracts. These round bracts are fleshy and close together. The fruits of the plant are tetrakenes, each containing a seed.

The essentials on marjoram habitat and cultivation

Originally from South-West Asia, marjoram is now found throughout the Mediterranean basin. In Europe, it grows wild on limestone wastelands, embankments and roadsides. Generally speaking, marjoram is an easy-to-grow annual. It is best planted in draining, clayey soil with a basic tendency. It also needs light and warmth to grow well. In gardens, marjoram can be sown every year. So you’ll have no trouble finding fresh leaves when you need them in the kitchen. For a semi-forced plant, we recommend sowing the seeds in small boxes 4 to 8 weeks before the end of the frosts. They should be transplanted in May. For semi-direct planting, you can sow the seeds 2 weeks before the end of the frosts. It is also possible to wait until the soil has warmed up before sowing.

Possible uses for marjoram, in phytotherapy and cooking

In herbal medicine, the plant’s fresh or dried leaves and flowering tops are the main ingredients. Harvested between July and September, flowering tops contain important active ingredients. They may contain monoterpenes, flavonoids and triterpenic acids. They also contain phenolic acids, including caffeic acid and rosmarinic acid. In addition, the plant’s flowering tops contain a significant quantity of antioxidants. Antioxidants are essential for neutralizing free radicals and countering the cell-ageing process, thus protecting the body’s cells. Moreover, the antioxidants contained in the plant can help in cases of insufficient dietary intake or reduced nutrient levels. In herbal medicine, marjoram is available in a wide variety of formats for easy consumption. In dedicated stores and e-commerce sites, you’ll find them in capsules, essential oils or dried extracts. Infusions, inhalation preparations and marjoram powder are also available. Whichever format you choose, it’s always advisable to scrupulously follow the consumption instructions given. In cooking, marjoram leaves are ideal for spicing up soups, stews, casseroles, marinades and sauce dishes. They also go very well with vegetables such as squash, cucumber and eggplant. As for meats, marjoram goes well with lamb, pork and veal. To preserve the full flavour of the leaves, we recommend adding them only at the end of cooking. Finally, marjoram is used to flavor oils and vinegars used for seasoning.