In ancient Egypt, marjoram was used in healing, disinfecting, and preserving. Aphrodite, the goddess of love, was said to treasure this herb. The Greeks called this plant åjoy of the mountainž and used it to make wreaths and garlands for weddings and funerals. During the Middle Ages, European ladies used marjoram in nosegays.
Marjoram is similar to oregano, but it has a finer texture. This tender perennial has a dense, shallow root system and is grown as an annual. The square, branched stem has gray hairs. The tiny white, pink, and red flowers are knotlike and shaped before blooming in spherical clusters on spikes or corymbs. The pale green leaves have gray down. They are opposite, elliptical, entire, and 1é4 to 1 inch long. The seed is a tiny light brown nutlet.
Aromatic, cosmetic, decorative, and medicinal.
Aromatic qualities led to its historical use as a strewing herb. It has mild antiseptic properties and is added to herb bath mixtures. The leaves and flowers are used fresh or dried in cooking many foods, including beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes. It flavors stews, marinades, sautes, dressing, vinegars, butter, and oils. The plant can be grown in containers. Dried marjoram can be added to herb wreaths, especially culinary wreaths. It also is used to make olive green dye. It is said to have some medicinal qualities.
For a more dramatic effect, we grew these low plants massed along the garden border. We pinched them back several times to encourage bushier growth.