Marjoram is a perennial herb. It’s very cold-sensitive and grows best in warm climates. Marjoram is known for its sweet pine and citrus flavors. Some cultures use marjoram and oregano interchangeably. Marjoram is also known as sweet marjoram, knotted marjoram, or pot marjoram.
The History Of Marjoram
The marjoram herb is indigenous to the Mediterranean. It also grows in Cyprus, Turkey, the Arabian Peninsula, and Western Asia. The Greeks and Romans associated marjoram with happiness. It was also used as a medicinal plant that was said to function as an antiseptic.
During the Middle Ages, marjoram was one of the herbs and spices that made its way from the British Isles and was used extensively there. But marjoram wasn’t popular in the United States until after World War II. These days it’s an essential ingredient for both home cooks and restaurant chefs.
Marjoram is a relatively hardy plant, although it is sensitive to the cold. It’s classified as a tender perennial and grows best in USDA Zones 7-9. It’s usually cultivated in a pot because if it’s grown in the ground, it can rapidly take over a garden. Marjoram leaves are simple and smooth. They are petiolated, ovate to oblong-ovate, 0.5–1.5 cm (0.2–0.6 inches) long, 0.2–0.8 cm (0.1–0.3 inches) wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation.
Marjoram leaves are carefully dried to be used for cooking. This aromatic herb can be used alone or as part of a spice blend like herbs de Provence or za’atar. The flowering leaves can be used to distill marjoram essential oil, which can be used for medicinal or cosmetic purposes.
In cooking, dried marjoram is often used to add a citrusy flavor to salad dressings. It pairs well with chicken and meat dishes. It is often used to season preserved meats such as German sausage. The subtle flavor of marjoram is also a great complement to sauces, especially tomato-based dishes like tomato sauce or pizza sauce.
Some of the herbs that marjoram blends well with are lavender, basil, rosemary, thyme, fennel, thyme, sesame, and sumac. Middle Eastern and Italian dishes often include marjoram as one of the primary seasonings because of the delicate but delightful notes of citrus that it adds.
The Best Marjoram For Culinary Use
Assaggio has the best spices for cooking. All of the spices from Assaggio are prepared carefully and preserved at the height of freshness so that they will add the perfect amount of flavor and spice to all of your menu options. Come experience the wonderful flavors of Assaggio by making a reservation with us today!