Food Flavor
The aromatic herb Majorana hortensis, a common plant in Mediterranean areas. The spicy camphora-ceous odor of marjoram has long been cherished as an addition to a wide variety of foods; in the Middle Ages marjoram was used as an air freshener. Marjoram is in the mint family (Lamiaceae) and is a close relative of European or Greek oregano, with which it is often confused. There is still controversy concerning the proper taxonomic classification of this plant. Some authors place it in the genus Origanum, while others continue to separate it into its own genus Majorana.
Marjoram is a small perennial (1–2 ft or 30–60 cm tall), and has ovate leaves to 1 in. (2.5 cm) long. The leaves are slightly hairy, as are the erect somewhat woody stems. Majoram flowers are white to very light lavender or pink in color but are very small and usually go unnoticed; the entire flower spike or inflorescence is, however, easily noticeable.
The dried and fresh leaves are used as flavoring for meats (sausage), vegetables, cheeses, poultry stuffing blends, and sauces, especially tomato-based sauces.
Food Flavor
