Marjoram comes from the Origanum majorana plant, a Mediterranean herb known for its mild, sweet, and slightly floral flavor. Closely related to oregano but gentler and more nuanced, marjoram is a staple in European and Middle Eastern cooking.

Its dried leaves add a soft, aromatic lift to soups, sauces, poultry, lamb, vegetables, salads, and marinades. Marjoram’s subtle citrusy undertones make it especially useful when you want the flavor of oregano without the stronger bite. It holds up well in slow-cooked dishes while still offering a clean, fragrant finish.

Beyond the kitchen, marjoram has a long history in traditional wellness practices. It’s commonly used for digestion, relaxation, and general calming benefits, and its essential oil is popular in aromatherapy.

Botanical Name: Origanum majorana

Also known as: Sweet Marjoram, Knotted Marjoram, Marwa, Mejorana, مردقوش, マジョラム