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Marjoram: Fall’s Most Fragrant and Rich Herb

As we herald in the winter months and our days get colder and shorter, our palates start craving those earthy flavors that comfort and soothe. Marjoram is one of those premier fall flavors. It is a perennial herb with musky, sweet, pine and citrus overtones. It is also known as its different varieties of sweet, knotted, and pot marjoram. French marjoram is a cross of marjoram and oregano. French marjoram is more resistant to cold, but not as sweet. Marjoram and oregano are both part of the mint family that includes other more common herbs such as mint, basil, and sage. Most scientists consider marjoram to be a species of oregano. Marjoram grows to about 12-18 inches high. It has a woody stem and grows upright. The leaves are soft and grayish green and are similar to, but smaller than, oregano leaves. The flowers vary from pink to lavender.

Common folklore depicts ancient Greeks using marjoram on the graves of the deceased to grant them eternal peace and happiness. In ancient times, it was also used medicinally. In fact, analyses show that fresh marjoram and oregano are the two culinary herbs with the highest amounts of antioxidants. Marjoram is even used in skin care products such as creams, bath bars, body washes, and oils. Marjoram is cultivated for its highly aromatic leaves (either fresh or dried) and for culinary purposes. For cooking purposes, the plants begin to flower and are slowly dried.

Marjoram leaves are best used fresh because the flavor is milder and sweeter. The leaves are best used by adding them at the last moments of cooking. Marjoram is a wonderful flavor enhancer for dressings, tomato-based sauces, seafood, and grilled meats. Although we always encourage the use of fresh herbs, marjoram is actually one that keeps its flavor fairly well once dried. Marjoram figures prominently in Italian, French, German, North African, and Middle Eastern cuisine. For meat dishes, it goes well with sausages, lamb, beef, chicken, and fish.

Try out our fantastically simple recipe for marjoram cornbread—a great accompaniment to fall stews, soups, and roasts.

Marjoram Cornbread
3 t butter, softened
1 c all-purpose flour
2 t baking powder
½ t baking soda
1 ½ t salt (try one of the herb-flavored salt recipes in this issue if you dare!)
¾ c cornmeal
1 T sugar
1 c milk
2 eggs
3 T fresh marjoram, chopped
4 T butter, melted

Preheat oven to 375° F. Butter an 8-inch round baking pan. Sift all dry ingredients together. In a separate bowl, whisk together the buttermilk and eggs. Pour the liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in the marjoram and melted butter. Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving.