Marjoram and oregano, the generic names of which are frequently interchanged, are small aromatic shrubs that grow to a height of approximately 6 metres. There are about 30 different species. One of them, Origanum vulgare, commonly called wild marjoram or oregano, is native to northern Europe. A closely related species, Origanum majorana, or sweet marjoram, is believed to have originated in North Africa. It has been cultivated in France since the Middle Ages. It was supposedly imported from Palestine.

Oregano and sweet marjoram are perennials in Mediterranean climates (particularly in Italy). In North America they are generally annuals, as they cannot survive the harsh winters.

Sweet marjoram has been used since ancient times. It was long thought to prevent milk from souring. The Greeks and Romans looked on it as a symbol of happiness (the Latin origanum is derived from the Greek words for "mountain" and "joy"). Lovers were crowned with marjoram wreaths, and the Greeks planted the herb in cemeteries to ensure the dead of eternal peace. Oregano was known by the ancient Egyptians and prized by the Greeks.

The multi-branched stems of these small shrubs are covered with small greyish green oval leaves. Small white or pink flowers (those of oregano are red) shaped like oval spikes grow at the tips of the branches; they produce tiny pale brown seeds that look like miniature nuts. Sweet marjoram's fragrance and taste are reminiscent of mint and basil.

Nutritional Value

Sweet marjoram and oregano are said to be antispasmodic, antiseptic, bactericidal, stomachic, expectorant, and sedative. They alleviate colic, stimulate the appetite, facilitate digestion, and are thought to have a beneficial effect on the respiratory system. They are also believed to ease migraines, carsickness, insomnia, and bronchitis. To make herbal tea, use one teaspoon of dried leaves per cup of boiling water and let the mixture steep for 10 minutes.

Buying

When buying fresh marjoram or oregano, look for firm stems and leaves that are not blemished or rotting. The smell should be fresh not mildewy.

Storage

Fresh herbs (except basil) are best stored wrapped in a damp paper towel in a plastic bag in the crisper section of the fridge.

Preparing

Always rinse herbs before using to make sure they haven't gathered any dust in the stores where they've been sitting before purchase or to rinse away any dirt that might still be on leaves and stems. Don't do this however until just before using as damp leaves tend to go off quicker than dry.

Herbs are usually chopped first before adding to recipes. This can be done either with a knife using the basic chopping method or using a pair of scissors to snip sections directly into the recipe.

Cooking

Herbs can be eaten cooked or raw. If you're planning to add them to a hot cooked dish, do so just near the end of the cooking time as heat destroys much of the aroma and flavour of most fresh herbs. When substituting dried herbs for fresh in a recipe, use ⅓ the amount of the dried herb as the fresh herb the recipe calls for.

Using

Oregano and sweet marjoram are used fresh, dried, and ground. Sweet marjoram has a slightly more mellow flavour than oregano. Both herbs are essential ingredients of Mediterranean cuisine, particularly Italian and Provencal cooking.

They are used to season tomato-based dishes, salad dressings, sauces, stuffings, vegetables (onion, spinach, zucchini, eggplant), fish, seafood, legumes, eggs, meat, poultry, delicatessen meats - in a word, almost anything.

A branch of sweet marjoram or oregano placed in a bottle of oil or vinegar imparts an interesting taste. One or both of the herbs are included in the mixture known as herbes de Provence.