These two herbs are so closely related, and their cultivation is so similar, that it is not necessary to classify them in separate sections. However, in appearance they are slightly different. Marjoram leaves are small, soft, and gray-green, while oregano leaves are light green and are much firmer. Their growing habit is also different. Marjoram is a compact, upright, shrubby plant while oregano has a dense, spreading habit. The flowers of both these herbs are small and white and form tight clusters at the tips of their stems. The herb we know as oregano is a wild form of marjoram. It is more robust, coarser in texture and stronger in flavor than its gentler cousin, the sweet marjoram of our herb gardens. There are variations of both oregano and marjoram, which are all easy to identify as their scent and leaf texture are characteristic of each strain. Oregano is always more piercing in scent, although the leaves of other forms may vary in size and the flowers in color. The marjoram described here has white, tufted flowers on long stems. There is another quite common kind known as knotted marjoram with tiny, white flowers bursting out from tight green “knots.” The aromas are the same.
History and mythology
Botanically, these herbs are all origanums. Scholars tell us they first grew in the Mediterranean regions and were also widely distributed in parts of Asia and North Africa. Marjoram was one of the strewing herbs once used to give houses a pleasant, clean smell and it was a favorite in sweet bags for the linen cupboard. John Gerard, the 16th-century herbalist, mentions it as “marvellous sweet” and “aromaticall.” Another old herbalist says that to smell marjoram frequently keeps a person in a good health.
Cultivation
To propagate these plants by cuttings, take new shoots about 3 inches (8 cm) long in late spring, when the young leaves have firmed enough not to wilt when placed in a pot of coarse river sand. When well rooted, they can be planted out in pots, or put straight into the ground, leaving at least 12 inches (30 cm) between them. When growing from seeds, sow them in a prepared seed box in spring and plant them out when the seedlings are 3 inches (8 cm) high. Both have a tendency to become woody as they get older, so to delay this as long as possible, it is advisable to cut out the old wood at the end of winter before the new spring growth appears. After approximately four years, the plants often become so woody that it is best to replace them.
Harvesting and processing
Both marjoram and oregano should be harvested just before the plants are in full flower in the summer or early autumn (fall). Cut the long stems, together with any flower-heads, and hang them in bunches in a cool, airy place. The leaves tend to fall as they dry, so it is a good idea to enclose the bunches in mosquito net or muslin. When the leaves and flowers are crisp-dry they are very easily stripped by running the thumb and forefinger down the stems. When stored in airtight containers they will stay fresh for many months, and for pungency and flavor they will be almost equal to, and sometimes better than, the fresh leaves. For freezing, chop fresh leaves finely, mix them with a little water, and put them into ice cube trays in the freezer. Sprays of fresh marjoram or oregano may be wrapped in foil, sealed and kept in the deep freeze for some weeks. Marjoram or oregano butter may also be frozen. Chop the fresh leaves, pound them into softened butter, allow it to set in the refrigerator, then cut it into squares and seal into small polythene bags or other suitable containers.
Various uses
Culinary
The Greeks call wild marjoram or oregano rigani, and in Greece, as in Italy, it is the very pungent dried flower tops which are mainly used in cooking. Marjoram, of course, is a classic ingredient in traditional mixed herbs, together with thyme and sage. Marjoram’s subtle aroma makes it an ideal addition to many herb mixtures as it helps give “body” and depth without being too dominant. On its own, it goes with poultry, fish, egg dishes, vegetable dishes, and sauces. Put it into salads, scones, dumplings, and clear soups.
Oregano’s pungency is even stronger when dried and this herb is a popular ingredient in the tasty regional dishes of many countries. It is used in pasta and rice dishes, in pizzas, moussaka, avocado dip, tomato dishes, meat loaf, rissoles, sauces, and dressings, and with zucchini, sweet peppers (capsicums), and eggplant. It is often sprinkled on beef, lamb, and pork before cooking.
Oregano is one of the most widely used herbs in its native country, Greece, where it goes into many dishes. It is known there as “rigani.” In Morocco marjoram, “mrdcddouche,” is an ingredient in kofta (meatballs), and berbbouche or boubbouche, a snail dish. This herb is valued for the teas that can be used to promote sleep, to ease depression, and to promote perspiration.
At least two different kinds of plants are known as Mexican oregano: they are PoHomentha longiflora and Lippia graveolens. Neither is a true oregano, although P. longiflora belongs to the Labiatae family. Mexican oregano is essential in pozole, a pork and hominy stew.
Medicinal
Greek physicians used marjoram or oregano extensively, both internally and externally. The cosmic warmth it has accumulated from the sun helps put right bad colds, cramps, and digestive disorders. Hot fomentations of the dried leaves and tops applied in bags is helpful to painful swellings, rheumatism, and colic. An infusion of the leaves taken as a tea relieves nervous headaches, induces sleep, stimulates excretion, and is recommended as a spring tea.
Cosmetic
Marjoram, like sage, will help darken hair for brunettes, and for this purpose may be made into lotions or rubs for the head, or for a beard. Marjoram sprigs tied into a bath bag are refreshing. Dried marjoram leaves are a fragrant addition to a sleep pillow blend and to a potpourri mixture.
Companion planting
Marjoram and oregano, by their fragrant presence in the garden, are a good influence on other plants and when they are in flower they are a strong attraction to honey bees. It is said that marjoram has been fed to cows to prevent abortion. After calving, marjoram mixed with balm and made into a tea is given to cows to soothe and strengthen them. Marjoram’s content of essential oil increases if stinging nettle is growing nearby as a companion plant.
