Origanum majorana - Sweet Marjoram

Origanum majorana should not be confused with oregano (Origanum vulgare), even though these two aromatic species from the Lamiaceae family have common characteristics. It is sometimes called garden oregano, which contributes to the confusion, but also medicinal marjoram, or even shell marjoram. Its small, highly fragrant foliage is used fresh or dried to flavour many culinary specialties. With remarkable medicinal properties, this plant is also used to prepare soothing and purifying herbal teas. Add it at the end of preparation, as prolonged cooking destroys its aromas. Cultivated as an annual plant in cold and humid regions in winter, marjoram is perennial in warm and dry regions, as well as in colder climates if grown in well-drained soils. Plant in spring to harvest from May to November, as needed.

Marjoram is related to many aromatic plants such as thyme, sage, lavender, and rosemary. This perennial plant is not very hardy in damp soil. It grows spontaneously in the regions of the Mediterranean basin (Turkey, Cyprus). It has been cultivated since antiquity throughout Europe. Its tufted habit reaches a height of 50 to 60cm (20 to 24in) and a width of 30 to 40cm (12 to 16in), or even more as it suckers. Its leaves are small, hairy, and dark green-grey in colour. It flowers in summer, in the form of tiny bilabiate corollas in white-mauve. It is popular with bees and can be planted in vegetable gardens or rock gardens. Marjoram tolerates summer drought well but dies in winter in damp and frozen soils. It can be planted in the ground or in pots, in full sun.

In terms of cuisine, marjoram leaves are frequently used in tomato sauces and pizzas. Harvest the leaves before flowering, as they will have a milder and more delicate flavour. They also enhance salads, flavour vinegar and olive oil, or can be consumed as an infusion. It is known for its calming properties, balancing effect on the nervous system, antiseptic, and antispasmodic properties.

Harvesting: Harvest as needed, from May to September. Pick the stems preferably in the morning, when the aroma is most pronounced.

Storage: Fresh leaves can be kept in the refrigerator for several days. They can also be preserved by drying or freezing. For drying, hang wild marjoram stems in bunches, upside down, in the shade, then store the leaves in airtight containers.

Gardener's tip: Prepare an infusion to spray on your plants, using 200g of dried plant or 1kg of fresh plant per 10 litres of rainwater. This "recipe" helps fight sooty mould and repels wood larvae.