Real Food Encyclopedia | Oregano and Marjoram
Though we talk about them like two distinct culinary herbs, oregano and marjoram are closely related: What we call “oregano” is Origanum vulgare, while marjoram is Origanum majorana. In fact, you may find their names used interchangeably. Both are shrubby perennials with leaves that have an earthy, sometimes bitter flavor — a distinctive taste that comes from the chemical compound carvacrol — with marjoram the milder, slightly sweeter of the two. And both are native to the Mediterranean region, making them a common sight in Italian, Greek, Turkish and Levantine cuisines.
Did you know?
- Other close relatives include dittany, or Origanum dictamnus, and the herb sometimes called “bible hyssop” — Origanum syriacum, also known as Syrian or Lebanese oregano.
- Oregano and marjoram are in the Lamiaceae family (aka mint family) alongside mint, basil, rosemary, sage, thyme, lavender, shiso and other common herbs.
- Despite the common name “Mexican oregano,” the pungent Lippia graveolens — often used in chili powder — is more closely related to lemon verbena.
What to look for when buying oregano and marjoram
Oregano and marjoram are both of one of over 200 subspecies belonging to the genus Origanum, a member of the mint family. But the oregano that flavors pizza and souvlaki is Greek oregano, aka wild marjoram, aka Origanum vulgare. It’s the stuff generally found dried and for sale in the grocery store spice isle. Marjoram aka Origanum majorana, however, is a sweeter version of oregano, and just as integral to Mediterranean and Middle Eastern cuisine.
Sustainability of oregano and marjoram
As plants go, oregano and marjoram rank low on environmental impact compared to other monocropped plants. In fact, oregano is known for its hardiness in dry conditions and low water footprint — that is, if you’re not considering the virtual water used to ship produce long distances to consumers. When possible, try to source your herbs from farmers’ markets to cut down on water footprint associated with food miles. Oregano and marjoram are great plants to use for ground cover, which helps with erosion and retention of moisture.
Seasonality
Summer and autumn are prime oregano and marjoram time. Look for them in your local farmers’ market. Our season-less modern food system means that herbs are shipped from California, Mexico and Latin America to grocery stores all year round, but we promise, nothing beats the freshest herbs, and that means grown near you.
Cultivation
Oregano and marjoram are perennial herbs that flourish in warm sunny weather, revealing their Mediterranean origins. Just like their cousin mint, oregano and marjoram are fairly invasive. Savvy gardeners will plant them in a pot or well drained container with moist soil to keep it from spreading all over the garden.
Marjoram does better in cooler weather than oregano, but both can be grown in northern U.S. states in temperatures no lower than 50 F. Cold weather, however, will cause the herb to lose its distinctive flavor.
Eating oregano and marjoram
Storing
Keep dried oregano and marjoram a cool, dark, airtight container. Fresh herbs will keep for a couple of weeks in the refrigerator once they are harvested. You can store in a plastic container wrapped in a paper towel.
Cooking
Oregano and marjoram are a peppy and savory addition to meat, fish, eggs, cheese, vegetables and bread. Basically, tomatoes plus oregano equals a match made in heaven. You can even add it chopped fresh to salads or season homemade salad dressings. While fresh herbs are best, dried oregano is one of the few that keep well and retain flavor. Za’atar, a Middle Eastern condiment of oregano, dried sumac, spices and sesame seeds, may be the best thing in the world dusted on hot flatbread with a drizzle of olive oil.
Marjoram, the more mild-mannered version of oregano, is great with grilled fish and chicken. Marjoram is also one of the many dried herbs that goes into herbes de Provence, a French staple.
Dried oregano packs a more flavorful punch. You can add it while cooking at any time. However, if you are cooking with fresh oregano, the flavor tends to dissipate with heat. Add it to your dish near the end of cooking.
Preserving
You can dry your own freshly harvested oregano or marjoram. Herb ice cubes are also great for later use.
Nutrition and health
Oregano and marjoram aren’t exactly vitamin rich. However, it’s praised in alternative medicine circles — oregano specifically — for its antiseptic and antimicrobial properties.