MAY HERB OF THE MONTH: 

Did You Know?

Marjoram Origanum majorana

• Also known as sweet marjoram, is milder and sweeter than oregano which is in the same family

• Often listed and confused with oregano because they are closely related

• Is one of over 200 genera in the Lamiaceae (mint) family

• Is one of the few members of the Origanum family that is used in the perfume industry to scent soaps, lotions and colognes

• The fragrance can be described as floral and woodsy, reminiscent of nutmeg and cardamom, while oregano is more pungent and spicy

• The mild, sweet flavor compliments many vegetables and is used in a variety of sweet and savory dishes

• Is a tender perennial, hardy to Zone 9; The cross O. majorana x O. vulgare is referred to as hardy marjoram and if often confused with both marjoram and oregano

• Historically, along with other members of the family, used to treat colds, coughs, gastrointestinal problems and a variety of other conditions

• Is rich in polyphenols which are natural antioxidants

• Has anti-inflammatory and anti-bacterial properties

• Symbolizes happiness in the Victorian language of flowers as well as to the Greeks

• Wreathes and garlands of marjoram were worn in ancient Greek weddings as this herb was a favorite of Aphrodite

• Used as an air freshener, a charm against black magic, and planted on graves to ensure the happiness of the departed in the Middle Ages

• Marjoram, in addition to agastache, borage and certain types of lavender, are among the flowers most attractive to bees according to a study published in Functional Ecology, the journal of the British Ecological Society in 2013

Recipe courtesy of Eleanor Davis, HSA Western Pennsylvania Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs

Shared from Herb Society of America

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MARJORAM ( ORIGANUM MAJORANA ) 

 
     

 

 

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Cauliflower Vichyssoise

¼ cup olive oil 2 leeks, chopped
4 cloves garlic, minced
8 large potatoes, peeled and diced
2 heads cauliflower, cut into small pieces
3 ½ quarts vegetable stock
2 large tomatoes, seeded and chopped
4 bunches scallions, minced
¼ cup fresh marjoram leaves, chopped
¼ cup chopped fresh chives for garnish

Heat oil in a heavy stockpot over medium-high heat. Sauté leeks and garlic for 3 minutes. Add potatoes, cauliflower, and stock. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Add tomato, scallions and marjoram. Cook for another 5 minutes. Remove from heat and allow to cool slightly. Transfer to a blender and puree until smooth. Return to stockpot and heat through. Garnish with chopped chives. Eleanor Davis, HSA Western Pennsylvania Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs