Marjoram (Majorana hortensis Moench.)

Marjoram branch

Marjoram plant (sterile)

Marjoram is, similar to tarragon (botani­cally not related), a spice which on one hand needs a warm climate to develop its specific aroma, but on the other hand loses some fragrance when dried. Despite these deficiencies, it is a well-established culinary herb in Central Europe.

Dried marjoram is extremely important in industrial food processing and is much used, together with thyme, in spice mixtures for the production of sausages; in Germany, where a great variety of sausages is produced, it is thus called Wurstkraut sausage herb. Furthermore, application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper. Combinations of the last type are well suited to ragoûts, particularly venison.

Yet marjoram also has its place in vegetable dishes; it is mostly recom­mended for rather heavy vegetables like legumes or cabbage. Fried potatoes spiced with liberal amounts of marjoram are delicious.

Marjoram plant (sterile)

Fresh marjo­ram, on the other side, is more popu­lar in South Euro­pean cooking styles. Be­cause of its lesser fra­grance in cold climate, its usage in other regions may end in serious dis­appoint­ment. Fresh marjoram may add new accents to the French fines herbes (see chives) and is fre­quently sug­gested for delicate fish dishes; it should be added shortly before serving. Only in less subtly flavoured dishes (like Italian tomato sauces spiced with garlic), fresh marjoram may be sub­stituted by fresh oregano. Although this usage is not men­tioned in cook­books, fresh marjoram is well suited for the French bouquet garni (see parsley).

In Western Asia, particularly in Jordan, Lebanon and Israel, a local marjoram relative (Majorana syriaca) is a common flavouring for grilled mutton and also used to flavour breads. This special marjoram is more aromatic than the European variant and ranges in flavour somewhere between marjoram and oregano. Throughout the region, this powerful herb is known as zahtar [زعتر], also transcribed zaatar or za'tar; yet in regions devoid of this particular marjoram, the same name or similar names are often employed for other related herbs. In Jordan, the zahtar herb is used to prepare a spice mixture known by the same name (see sumac); a similar zahtar blend [זעתר] is also popular in Israel.

If unavailable, the West Asian marjoram is best substituted not by European sweet marjoram, but by a preferably mild type of thyme or savory.