If oregano is the star of the kitchen show, marjoram is the smart-but-quiet sidekick waiting off in the wings.
Often confused with its more popular cousin, marjoram is a stand out herb in its own right. With a sweet, woodsy flavor, it reminds me of a mild, sweet sage with a camphor aftertaste.
Sure, you can exchange the two herbs readily in recipes if you’re running low on one because they have a similar flavor profile.
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But marjoram deserves its own spot in your kitchen garden for when you need something a little more elegant with a milder flavor.
Like oregano, marjoram is ideal if you have a sunny, dry spot in the garden where water-loving plants fail to thrive.
Plus, the pretty purple or pink blossoms will attract pollinators like honeybees, bumblebees, and butterflies, which benefits your whole garden.
Ready to add this versatile herb to your yard? Here’s what I’ll cover in this article:
What Is Marjoram?Marjoram, Origanum majorana, looks a lot like oregano, O. vulgare, and that’s not a surprise given that they’re close relatives. Both are species of the Origanum genus.
Just to confuse matters, oregano is sometimes referred to as “wild marjoram,” and a third species, Cretan oregano, O. onites, is often called “pot marjoram.”
O. majorana has small, oval leaves, with a gray-green color, and they are covered in soft hairs. In the spring, if allowed to bloom, it has pink or purple blossoms.
Flavor-wise, marjoram is woodier and more floral than oregano, with a slight note of pine. Oregano is stronger and spicier.
Marjoram tends to grow a bit less
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