Marjoram has an aromatic fragrance with sweet mint and citrus flavors. The plant is indigenous to the Middle East -- where it’s commonly used in many regional dishes. It’s especially used to season meats. This herb still gets confused with oregano, which historically was known as “wild marjoram.” Marjoram has a milder sweet flavor and tastes more earthy or woodsy compared to oregano. This plant, with pungent green leaves, is a member of the mint family. It’s known scientifically as Origanum marjorana. The Ancient Egyptians and Ancient Romans used this herb for spicing up dishes and associated marjoram with happiness. Look for dried marjoram in the spice aisle of any major grocery store. Marjoram has antioxidants and antimicrobial effects. It can prevent the growth of bacteria in some foods.
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