Origanum

Marjoram is a sweetly scented herb often found in Mediterranean cooking. It grows as a small bush with tiny green leaves and pink flowers. There are three main varieties of marjoram. Pot marjoram (Origamum onites) is a hardy plant which grows well in colder climates. It has a strong flavor and is used in many dishes from Greece, where it can be found growing wild.

Knotted or sweet marjoram (Origanum majorana) is used a lot in French cuisine. It has a more delicate flavor and should be added toward the end of the cooking time so that it does not lose its flavor.

The third marjoram is know as oregano (Origanum vulgare), also called wild marjoram. It is the strongest of the three varieties and it used mainly in Italian cooking.

Medicinal: Marjoram oil is said to relieve toothache.

Legends: Dried and ground marjoram was used as snuff in times gone by.
                 Folklore has it that if marjoram and wild thyme are laid near milk in a dairy, they will prevent it being turned by thunder.

Fun Facts: It takes over 200 pounds of marjoram to produce just 1 pound of oil. Herbs for oil extraction should be gathered when just coming into flower.

"Indeed, sir, she was the sweet Marjoram of the Salad, or rather, the Herb-of-Grace."
All´s Well that Ends Well - William Shakespeare