Marjoram is an aromatic perennial herb, marked by smooth leaves and exuberant pink, purple, and sometimes white blooms. For thousands of years, marjoram has been cultivated for culinary purposes due to its delicate citrusy flavor. It is native to the Mediterranean, Western Asia, and North Africa.
Marjoram offers a milder flavor than the oregano and feels somewhat similar to thyme, but a little sweeter, warmer, and sharper with a strong scent. It happily imparts its massive flavor to the stews, braises, and vegetable side dishes. Its dried form highly compliments meaty dishes, salads, and tomato-driven dishes (such as pizza sauce and tomato sauce).
Marjoram is immensely popular in alternative medicine due to its antimicrobial, antioxidant, and anti-inflammatory. It is brimmed with rosmarinic acid, ferulic acid, vanillic acid, caffeic acid, sinapic acid, and coumarinic acid that serve to treat cough, cold, asthma, indigestion, menstrual irregularities, and high blood pressure. It also works tremendously as a galactagogue, promoting the milk supply in breastfeeding mothers.
Marjoram is heavily cultivated for its leaves to make medicinal preparations and attain its culinary benefits.