Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Culinary Uses
Origanum onites (pot marjoram, rhigani/rigani, Turkish oregano)
O. onites has a sharp (10), peppery flavor (16, 92, 104)
and a scent similar to thyme (16, 92). It is one of the flavorings
in Turkish Delight candy (38) and can be used fresh or dried in tea,
salads and meat dishes (38, 92). Its strong taste complements Greek
dishes (10) and meats (16).
Origanum dictamnus (dittany of Crete, hop marjoram)
Although not in widespread culinary use in the United States,
flowers are used in tea in its native Crete, and leaves have been
added to sauces, salads and vermouth (16, 38, 92). Dried leaves and
extracts have also been reportedly used in bitters, liqueurs and
baked goods (43 cited in 92). None of HSA's Origanum experts
recommend this species for culinary use, and Madalene Hill and Gwen
Barclay find the scent too medicinal (51) and the flavor too strong
for cooking (53).
Native to the Middle East, this Origanum can have a thyme
or oregano flavor (102). A dried, ground mixture of
O. syriacum and salt is eaten by the Bedouin people (38),
and the leaves and flowering tops are used as a seasoning (38, 92).
One of this species' common names, za'atar, comes from the Middle
Eastern condiment of the same name, which is a combination of
O. syriacum, sesame seeds, sumac berries
(Rhus coriaria) and salt (16, 94).
Other species with culinary use include O. minutiflorum
(Spartan oregano) from Turkey (102),
Origanum xhybridinum (showy marjoram) (16) and
O. microphyllum, which has a "strong spicy flavor"
(92).
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