Marjoram (Origanum marjorana) is a very close relative of Oregano, and is a member of the Mint family. It is native to North Africa and Southwest Asia. In ancient Egyptian culture, Marjoram was a symbol of happiness.
Marjoram is easy to grow as a houseplant. After your have enjoyed it all winter, plant it outdoors after all danger of frost. If you have limited space, try this herb in a container on your patio or deck.
Marjoram has milder, sweeter flavour than oregano with perhaps a hint of balsam. It is said to be “the” meat herb but compliments all foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt.
Marjoram really shines in the kitchen. Marjoram combines well with other seasonings and will enhance so many different dishes. Consider it a natural for meat dishes but don't hesitate to use marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese. It is especially good along with other cookingherbs in beef stew.
In China, Sweet Marjoram has traditionally been used both as a folk remedy and as a culinary herb. It is known for its soothing and warming properties and has been used to treat respiratory problems, nervous tension, menstrual and digestive difficulties.