A perennial herb used as a seasoning and oil.
Oregano and marjoram are two names for the same herb, one name having a known origin, the other being a mystery. The known origin, that of oregano, extends back to ancient Greek where the herb was called origanon, a compound name made from oros, meaning mountain, and ganos, meaning brightness—the name of the oregano plant therefore means mountain brightness. This Greek name entered Latin as origanum, which became the English name of the herb in the mid thirteenth century and remained so until the late eighteenth century when the Spanish version of the name, oregano, was introduced and popularized. The herb’s other name, marjoram, was once thought by medieval herbalists to be related to amaracus, an aromatic plant whose name means bitter; marjoram, however, is a sweet herb, not a bitter one, so the etymological connection seems doubtful.
A bushy perennial plant of the mint family.
An herb originating from the Mediterranean region, also known as wild marjoram, that flourishes as a bush of up to three feet in height. Its diminutive, grayish-green leaves emanate a fragrant and zesty aroma and flavor, particularly well-suited to pair with tomatoes, onions, pork and lamb, and as an ingredient in sausages.
Discover the wild marjoram, an herbaceous plant belonging to the mint family. This bushy herb finds extensive use in Italian cuisine, imparting its aromatic presence to an array of culinary creations. From topping pizzas to enhancing pasta dishes, wild marjoram adds a distinctive flavor profile that tantalizes the taste buds. It also finds its place in salad dressings, lending a savory note to the greens. Beyond Italian fare, this versatile herb makes appearances in South American dishes, including the renowned Chili con Carne, contributing its unique essence to the vibrant flavors of the cuisine.