Marjoram
{| border="1" cellspacing="0" align="right" cellpadding="2" ! align="center" bgcolor=lightgreen | Marjoram |- || |- ! align="center" bgcolor=lightgreen | Scientific classification |- | {| align="center" | align=left | Kingdom: || Plantae |- || Division: || Magnoliophyta |- || Class: || Magnoliopsida |- || Order: || Lamiales |- || Family: || Lamiaceae |- || Genus: || Origanum |- || Species: || majorana |} |- ! align="center" bgcolor="lightgreen" | Binomial nomenclature |- | align="center" | Origanum majorana |- |} Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called sweet marjoram or knotted marjoram and Majorana hortensis.The name marjoram (Old French majorane, Medieval latin majorana) is not connected with the word major.
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade.
Related species
Oregano (Origanum vulgare) is also called wild marjoram. It is a perennial common in England in dry copses and on hedge-banks, with many stout stems 1 to 3 ft. high, bearing short-stalked somewhat ovate leaves and clusters of purple flowers.
Pot marjoram or cretan oregano (Origanum onites) has similar uses to marjoram.
Hardy marjoram or Italian marjoram is a cross of marjoram with oregano that is much more resistant to cold, but is slightly less sweet.
