Marjoram is part of the mint family. It is a bright and refreshing herb, with a citrusy quality that is almost sweet but not quite because it is tempered with an earthy, woody spiciness.
There seems to be confusion whether marjoram and oregano are interchangeable and ultimately the same thing; and while they are very similar they are indeed not the same. Marjoram is a softer herb, with a mellower and sweeter flavor than oregano, although truthfully both herbs have many varieties so comparisons are challenging. Personally, I enjoy the lighter quality of marjoram a bit more than I like the deep earthiness of oregano.
From a culinary perspective, Marjoram like it’s aromatic counterparts is good to experiment with in the kitchen. It can enhance both sweet and savory dishes, whether adding as a integral ingredient or simply sprinkling fresh herb over the top of something. Marjoram and rosemary pair very nicely together, so there’s a hint for use.
Medicinally, marjoram has a well respected history that goes back to ancient Egypt, Greece and surrounding areas. Symbolically, marjoram was considered a gift from Aphrodite and was used to insure happiness, health, and harmony. As a remedy it has many cited interventions for things like digestive issues, colds and flu, and skin problems. Research demonstrates that marjoram contains similar volatile oils to other members of the mint family and acts as a great antimicrobial, antiviral, antifungal, and antiseptic compound. Sipping marjoram tea can help aid gastrointestinal issues as well as combat stomach and intestinal bugs that may be causing distress. Studies show that marjoram is also packed with vitamins, minerals and antioxidants that help decrease systemic inflammation, increase cardiovascular health, and improve your mood.