Origin



Egypt


Flavonoids, Caffeic acid, Rosmarinic acid, Triterpenoids, Linalool, Sabinene, Sabinene hydrate, Caracrol, Terpenes

Processing



Whole fresh or dried or powdered, essential oil

Active Ingredients


Marjoram, Egypt

Origanum majorana



Part of Plant Used



leaves
Marjoram, commonly known as sweet marjoram, is a Mediterranean herb closely related to oregano. In fact, is some parts of the world, oregano is referred to as wild marjoram.

In contrast to the bold flavor of oregano, marjoram has a slightly sweet, citrusy flavor with a pine-like undertone due to the presence of the chemicals pinene and camphor. Use the dried herb to season soups, sauces, dips, pasta, rice and beans. 

Background: Marjoram is closely related to another culinary herb, oregano. Both are highly fragrant and wonderful additions to












​many home-cooked dishes.

​Description: Marjoram is a perennial herb that is native to the Mediterranean region
of Europe. It grows as tall as 20 inches high and bears pink flowers. It is grown all
over the world in herb gardens.

​Safety:  Do not take essential oil internally. Pregnant women should not use
marjoram as a medicine. Consult your health care provider before beginning use
of any herb.

​Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst) is a somewhat cold-sensitiveperennial herb or undershrub with sweet pine and citrus flavors. In some Middle-Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.











​The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major).Marjoram is indigenous to Cyprus and southern Turkey, and was known to the Greeks and Romans as a symbol of happiness.

Cultivation
Considered a tender perennial (USDA Zones 7-9), marjoram can sometimes prove hardy even in zone 5.

​Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as herbes de Provence and za'atar. The flowering leaves and tops of marjoram are steam-distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor and pinene. 

Related species
​Oregano (Origanum vulgare, sometimes listed with marjoram as Origanum majorana) is also called wild marjoram. It is a perennial common in southern Europe in dry copses and on hedge-banks, with many stout stems 30–80 cm high, bearing short-stalked, somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor than marjoram.

​Pot marjoram or Cretan oregano (Origanum onites) has similar uses to marjoram.

​Hardy marjoram or French marjoram, a cross of marjoram with oregano, is much more resistant to cold, but is slightly less sweet. Origanum pulchellum is known as showy marjoram or showy oregano.