Marjoram is a rich, sweet tasting herb, that is often used as an oregano substitute**. It has tender leaves and stems and grows well just about anywhere. A native of the Mediterranean, it is a low-growing plant that makes a nice ground cover.  **If using for a substitute for Oregano, use 1/3 more

  • Latin Name: Origanum majorana
  • Common Name: sweet marjoram, Greek oregano*

Marjoram has a long history of use as a medicinal herb. It was associated with love and happiness, purification and healing during ancient times by Greeks, Romans and Europeans. Before hops were widely used to make beer, it was Marjoram and oregano that flavored ales during the Middle Ages.

Marjoram is native to the eastern portion of the Mediterranean, and grows wild on the mountain slopes in Italy, Greece, Turkey, and Egypt.

Marjoram is rich in antioxidants.  As a tea, marjoram will soothe an upset stomach. It has anti-microbial properties as well and can be used as a skin wash.





Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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