Advertisement
Marjoram
Marjolaine
Appears in
Published 1999
The botanical name for all marjorams is origanum. Sweet, or knotted, marjoram is the annual herb whose leaves are much favored for flavoring meat and some charcuterie. Pot marjoram is a perennial herb with less fragrant leaves, and wild marjoram, which is also known as oregano, grows freely in Provence and is widely used in the cooking of southern France.
Marjoram is an excellent herb for using fresh or dried. It goes well with many meats and is used in sausages and terrines.
Cultivation Annual and perennial. Grow in well-drained soil in a sunny position. Trim back if the plant spreads and cut back hard once or twice a year to encourage fresh leaf growth. Pick leaves for drying or freezing before the flowers open in midsummer.