Tip number one.  Do not trust the labels when buying marjoram or oregano.

To put it bluntly, the only way you will know if you are using marjoram or oregano is if you grow the two herbs in your home herb garden.   They are often confused in nurseries and in retail establishments. So if you buy a starter plant you need to recognize its smell or buy from a nursery that sells both plants.

The reason for the  confusion is carvacrol, a creosote-scented phenol which exists in many of the oregano plants, in marjoram and also in plants from other families leading them to be named oreganos in error.  This is one time we need to use the Latin names to avoid confusion.

Description
Marjoram is  known as Sweet marjoram and contains a chemical called sabinene hydrate giving it its sweet taste.  The plant’s Latin name is Origanum majorana.   Oregano also known as Wild marjoram is known as Origanum vulgare. Both these plants come from the mint family (Lamiaceae) and both  originate from Europe and Eurasia.   O. vulgare is found in  mountainous regions growing in small clumps but given advantageous conditions it grows bigger.

So, marjoram is  O.majorana and oregano is  O.vulgare.

Other plants which contain carvacrol are known as Mexican oregano (Lippia graveolens), Jamaican oregano (Lippia micromera), Cuban oregano (Plectranthus amboinicus), and another Mexican oregano (Poliomintha bustamanta).

To confuse the situation further, there are many hybrid oreganos.   Origanum xmajoricum, is  a hybrid of  O.vulgare and O.majorana.  Oregano plants in the mint family that do not contain carvacrol  are not used for cooking.

Why this long explanation?  If you have been getting different results from using marjoram or oregano it could be because you were using different herbs, wrongly labelled.  The only way you can correct that situation is to grow the herbs yourself.

The two herbs do differ in taste.   Marjoram (O.majorana) is milder, and has a sweet fragrance with a slight aftertaste perhaps of mint.  It does not overpower and therefore used in herbs mixes such as  bouquet garni , Herbes de Provence and fines herbes.  It is an essential ingredient of Ratatouille, a French dish from the Cote D’Azur and in other dishes belonging to Provençal cuisine.
The taste and smell of oregano (O.vulgare) is stronger, more pungent than marjoram (O.majorana) in taste. It is peppery with a bite and has a lemon thyme after note. However in Europe where it has the right climate, it is described as being  aromatic, warm and slightly bitter to taste and is so strong that it almost numbs the tongue.   Oregano does not produce the same flavor when grown in climates colder than its original habitat.

Culinary
There is a big overlap in the ways the two herbs are used.  Oregano is essential for  pizza, but marjoram can also be used.  Both herbs are used in mushroom dishes, with meats, poultry, cheese and fish dishes.  They are both used in stews and soups, in bean dishes,  egg dishes and with vegetables.   Marjoram (O.majorana) is used in stuffing for chicken and turkey roasts, in homemade sausages and meats that are to be cured or smoked – dishes common in northern Europe.  There is a saying about this gentler herb,  “when in doubt, use marjoram”.  Both are used in salads and in vinegars. Oregano  (O.vulgare) is used in spreads and dips, pasta sauces and with other strong tasting food like capers, olives  and anchovies.

So it would appear that unless you are making a traditional dish like ratatouille the choice of herb is up to you.

If you are using fresh herbs, it is a good tip to add them at the end of the cooking so that they retain their flavor. Dried herbs need to be  added early on.   Sprinkle fresh chopped herbs on cooked vegetables.    Marjoram (O.majorana) goes well with barbecues and grilled meats.  It can be added to the oil or rubbed into the meat prior to cooking to add flavor.

If you are buying herbs from the supermarket, make sure the leaves are fresh and crisp.  They can be put into a plastic bag and kept in the refrigerator for about three days. The leaves of both marjoram and oregano can be frozen or dried. Keep dried marjoram or oregano in a cool, dark placed in an air-tight container for up to 6 months.

Growing
Marjoram has oval gray green leaves on square green stems. Oregano’s leaves are dark green, a little bigger and have reddish stems. Marjoram has small clusters of pink and white very fragrant flowers which perfume the air when lightly touched.  Another name for marjoram is knotted marjoram referring to the way its flowers display.  Oregano has mauve-white to reddish-purple flowers.

Both  marjoram and oregano take around 14 days to germinate from seed, Sow seed indoors  about 0.6cm (¼ inch) deep.   Thin out the less successful seedlings and plant out of doors after the last frost. . They can also be grown from root division, cuttings or layering.   One plant of each is probably enough for the average household.

Oregano comes from harsh mountainous regions is a tougher plant than marjoram.  It withstands dryness better than marjoram and may need less watering.    Both are small aromatic shrubs that grow to approximately 60cm  (2 feet).

Both herbs will tolerate full sun or a light shade.  A well drained soil is very important. Water regularly until the plants are established and then allow the soil to dry between watering.  Moist roots will affect the strength of the flavor.

In a hot area, you may need to mulch the plants to protect the roots.  Pinch  back to induce a good bushy appearance.  This will also improve the flavor.

The leaves can be harvesting after about two months, and the plants benefit from the pruning and the flavor is best before the plants flower. The leaves can be dried and stored or chopped and put into ice cube trays, topped up with water and frozen.  When you remove them, pack into plastic bags and don’t forget to label them with name and date.

Both herbs  grows easily as an annual in containers.  Put them in a sunny window. According to the amount of sunshine the plants receive, they may need the addition of grow lights.

The herbs are well habituated to European and Eurasian growing conditions, in America they are recommended in hardiness areas of 6b to 11 although some gardeners grow them in zone 5.

Medicinal
It appears that both these herbs have been used for similar problems.

A USDA analysis showed that these two culinary herbs have the highest amount of antioxidants, and more when they’re fresh than when they’re dried.

Recent test studies tube indicate that the essential oils of oregano are effective in inhibiting growth of the methicillin-resistant staphylococcus aureus (MRSA).

The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that recognized by many as being  the finest and most fragrant essential oil among all herbs.
It is widely used in aromatherapy massages  to provide relief for muscular aches.
Marjoram has been used for problems of the respiratory system for asthma and as a    decongestant of bronchial passages and sinuses and as an expectorant.

Marjoram is thought to be more relaxing than oregano, and it is used to soothe the nerves, reduce tension and mitigate stresses.  It has sedative qualities which  relieve insomnia  and  tension headaches.

Marjoram leaf promotes healthy digestion and treats simple gastrointestinal disorders, such as  appetite loss, indigestion, nausea and flatulence.

It has an effect on the circulatory system.   Tests indicated that it prevents cholesterol buildup, improves blood circulation and may reduce high blood pressure.

The caffeic acid in the marjoram leaf have analgesic and anti-inflammatory effects.  For centuries it has  been used  to alleviate aches and pains, stiff joints, toothache, rheumatism, menstrual pains, and minor injuries.

The leaf also has a detox effect through its diuretic and diaphoretic properties.

Marjoram leaf is considered to have  antiseptic, anti fungal and antibacterial properties which make it useful in the healing process.  It  heal wounds and prevents scarring.

Marjoram can be used as a herbal infusion tea by pouring boiling water over the leaves and leaving the brew for several minutes before drinking.

It appears that oregano has the same medical benefits as marjoram

History
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans. Legend has it  that  Aphrodite created the herb as a symbol of happiness.  This gave rise to a bridal tradition in Greece and Rome where newly wed couples were adorned crowned with  garlands of marjoram to ensure a happy marriage.

A city in Sicily is named Marjoram after the herb which grows wild  in the area.    Sicilians  held the belief that marjoram had the power to banish sorrow. In the Isle of Crete, marjoram represented a symbol of honor and was worn by its leaders.

Marjoram has associations with the Hindu religion.

Hippocrates, the father of medicine, used oregano as an antiseptic as well as a cure for stomach and respiratory ailments.

In the Middle Ages with no refrigeration,  marjoram was used  to preserve and disinfect meat.

There are mentions in the Bible of a herb called hyssop and some debate as to whether this herb was in fact marjoram.  However hyssop is a different herb.

We know that marjoram flourished in England because Shakespeare refers to it in a sonnet.
“The lily I condemned for thy hand,
And buds of marjoram had stol’n thy hair . . .”

The herb was used on tombs in Greece to give peace to departed spirits.

Aristotle recommended it as an antidote for poisoning, claiming that tortoises swallowing a snake would immediately eat wild marjoram as an antidote to prevent death.

Apparently the botanical name,  origanum derives from the Greek oros and ganos, meaning “joy of the mountain”.  In Greece it grows wild on the hillsides

Legend had it that if you anointed yourself with marjoram before sleeping, you would dream of your future spouse.

Za’atar is a herb mix common in the middle east which contains salt, sesame seeds and sumac and also oregano.  In Lebanon, children are encouraged to eat a za’atar sandwich for breakfast before an exam as it is believed that  this particular spice mixture makes the mind alert and the body strong. Palestinians have a similar tradition.
Maimonides (Rambam), a medieval rabbi and physician who lived in North Africa and Egypt, prescribed za’atar for its health advancing properties.

Other Uses
Both herbs are used as a herbal tea infusion.

Marjoram is placed  on pillows to induce sleep.  It is placed in moth bags to deter moths, in potpourris for it fragrance and on hair and skin for its perfume

Because of the mildly antiseptic properties of marjoram, some herbalists recommend adding it to herb bath mixtures to relieve tension and muscle aches.  A stimulating herbal bath mixture might contain mint, bay, basil, and marjoram.

These herbs have many benefits for your health, not the least being the natural antioxidants they provide in your diet and contribute to your wellness.  One of each in your home herb garden would be a good idea, wouldn’t it?

Good herbs gardening!

* Disclaimer: Information on Home Herb Garden about various medicinal uses of herbs is provided for your enlightenment, entertainment and education only.  Please do not use these herbs without expert advice from properly qualified personnel.   See my full disclaimer for more information.