Marjoram

Appearance

Leaves are smooth, simple, petiolated, ovate to oblong-ovate, 0.5–1.5 cm long, 0.2–0.8 cm wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation. The texture of the leaf is extremely smooth due to the presence of numerous hairs.

Naming

Oregano, sometimes listed with marjoram as "O. majorana", is also called wild marjoram. It is a perennial common in southern Europe and north to Sweden in dry copses and on hedge-banks, with many stout stems 30–80 centimetres high, bearing short-stalked, somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor than marjoram.

Pot marjoram or Cretan oregano has similar uses to marjoram.

Hardy marjoram or French/​Italian/​Sicilian marjoram, a cross of marjoram with oregano, is much more resistant to cold, but is slightly less sweet.

"O. × pulchellum" is known as showy marjoram or showy oregano.

Evolution

Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II.

The name marjoram does not directly derive from the Latin word.

Marjoram is related to Samhain, the Celtic pagan holiday that would eventually become Halloween. It has also been used in Sephardi Jewish tradition as a ritual medical practice. Ancient Greeks believed the plant was created by Aphrodite. To Romans the herb was known as the herb of happiness, and was believed to increase lifespan. Marjoram is mentioned in Pedanius Dioscorides’ De Materia Medica, and was used by Hippocrates as an antiseptic.

Today, marjoram is used largely for consumption. Its popularity may be due to the rise of low-fat and low-salt diets, which require more seasoning.

Uses

Marjoram is used for seasoning soups, stews, salad dressings, sauces, and herbal teas.

Marjoram has long been used as a medicinal herb. Marjoram or marjoram oil has been used to treat cancer, colds, coughs, cramps, depression, as a diuretic, ear infections, gastrointestinal problems, headaches, and paralysis, as well as arthritis, chest congestion, and muscle aches. It has also been used as an aphrodisiac, mouthwash, tea, and in poultices, tinctures, and infusions. Though not all of its historic uses are scientifically backed, the plant has verifiable medical use. For example, it contains the phenol carvacrol, which is antibacterial, antifungal and antimicrobial. Ethanol extract is cytotoxic against fibrosarcoma cell lines, ethyl acetate extract has antiproliferative properties against and HeLa cells, as have Hesperetin and hydroquinone, which can be isolated from marjoram extract. Cardioprotective, hepatoprotective, antiulcerogenetic, anticholinesterase, anti-PCOS, and anti-inflammatory effects were also found in dried marjoram, marjoram tea, or in compounds extracted from marjoram. Marjoram is generally not toxic, but should not be used by pregnant or lactating women. However, it is always important to be cautious and consult a doctor when using medical herbs.