Marjoram: our organic plant of the month

09 May 2018

Marjoram is one of the best known aromatic herbs, and is widely used in French and Italian cooking. Originating in Asia, it gradually spread across Europe with the movement of people over time. The leaves of this delicate medicinal plant are used both fresh and dried. Part of the same family as oregano, its scientific name is origanum majorana, and it belongs to the lamiaceae family along with rosemary and basil. Historically, it seems to have been used for medicinal purposes by both the Greeks and the Romans, and legend has it that the goddess of love, Aphrodite, was the first to grow the herb, giving it its particular taste. For this reason, marjoram has traditionally been used in marriage ceremonies to ensure enduring love, and in some cultures young girls place the herb under their pillows to dream of their future husbands.

Appearance

Marjoram has the appearance of a small shrub, with small leaves covered in a light fuzz on the outer surface. In spring and summer small pink flowers bloom, and in winter it loses its leaves, growing again in the following season.

Flavour

The flavour and fragrance of marjoram are similar to oregano, but marjoram has a more delicate taste, with a balsamic edge. It’s therefore excellent for adding flavour to vegetable-based dishes featuring courgettes, aubergines, peppers and tomatoes, and is also perfect for roast meat and game.
Simonato sells organic marjoram plants grown naturally, without the use of pesticides, GMOs or chemicals of any kind. This is a conscious choice by a company that supports and believes in biodiversity, to offer a product that safeguards everybody’s future and wellbeing.