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GARDENER'S
READING ROOM
Edibles
Marjoram
for the Masses
 Called
the darling of fine chefs, marjoram is an exquisitely aromatic
herb. Similar to oregano, it has a sweeter, softer scent and
a more delicate, less pungent flavor.
There
is some confusion regarding oregano and marjoram, which share
the same genus, Origanum. But sweet marjoram (O. marjorana)
can be easily distinguished. It is typically small, 8-12”
tall, growing in a distinctive ball or knot-like clusters.
This gave it the old popular name of knotted marjoram. Flowers
are whitish. Like its cousin oregano, marjoram requires well-drained
fertile soil and full sun. It is a tender perennial hardy
to about 20º F.
Marjoram
is widely used in casseroles, omelets, cheese spreads, salad
dressings, meat dishes, soups, and tomato sauces. Its versatility
is summed up in the saying, “When in doubt, use marjoram.”
By Heather Small
Skylights Spring/Summer 2003 Vol 17, No. 2
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