Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Culinary Uses
Origanum majorana (sweet marjoram)
"Of all herbal fragrances there is none to my mind more
pleasant than that of sweet marjoram, of that plant which the
French call "Marjollaine à Coquille" and put with
keepsakes and add to salads." – Henry Beston, Herbs and the
Earth (13)
As its common name implies, sweet marjoram is the mildest and
sweetest of the culinary origanums. Susan Belsinger describes the
flavor as "honeyed," similar to sweet broom with "a
tiny little bit of mint ...slightly floral ...[with] a touch of
citrus and a hint of clove" (7). Madalene Hill and Gwen Barclay
call it "balanced, warm, comfortable and homey like chicken and
dumplings or turkey and dressing" (51).
Sweet marjoram has a wide variety of culinary uses. It can flavor
liqueurs and beers (35, 39) and is one of the herbs in the infamous
traditional absinthe (23). It can be used in herbal vinegars (13),
and with a variety of meats and vegetable dishes. Leaves, flowers
and tender stems can be added to stews, poultry, stuffing, syrups,
dressings, cheese mixtures for sauces and spreads, seafood, omelets,
pizza, salads and sausages (38, 51, 92) and tea can be made from the
leaves (38). Sweet marjoram compliments mushrooms, carrots,
cauliflower, spinach, squash, peas and asparagus (72, 92). It
combines well with other herbs and spices including oregano (7),
garlic, parsley, thyme, bay leaves, black pepper, chives,
horseradish and nutmeg (72).
With its sweetness, O. majorana is a natural addition to
desserts. If you lived in the 16th century, you may have been
treated to sugar flavored and scented with marjoram flowers (84).
Scott Kresge recommends sweet marjoram for crème brulee, ice
cream, custards, pies/tarts and other fruit desserts. According to
Scott, the herb complements apples, melons and tropical fruits like
papaya and mango (64).
Commercially, sweet marjoram is an ingredient in many processed
foods. The seeds are used in meat products, candy, beverages and
condiments (38, 92), and the essential oil/oleoresin flavors sauces,
preserves, soups, meats, frozen desserts, baked goods and snack foods
(69, 92), but remember that marjoram essential oil is only GRAS at
1-40 ppm (102) and shouldn't be used by home cooks.
Next topic: Origanum vulgare subspecies and cultivars (oregano)
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