Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Marjoram along with all the recipes employing Marjoram presented on this site, with 80 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Marjoram recipes added to this site.

These recipes, all contain Marjoram as a major wild food ingredient.

Marjoram, Origanum majorana, is a perrenial herb that's member of the Lamiaceae (mint) family. It has a low creeping nature and makes an excellent undershrub and bears aromatic leaves with sweet pine and citrus flavours. Sometimes known as Sweet Marjoram, Knotted Marjoram or Majorana hortensis the plant's name derives from the Medieval Latin majorana and the Old French majorane.



The leaves can be used either fresh or dry and marjoram is an essential ingredient in herb combinations such as French Herbes de Prevence and Middle Eastern Za'atar. It is related to Oregano (see below) but they are distinct species.



Marjoram makes a wonderful sweet addition to pasta sauces and can be mixed with other herbs for stuffing fish or chicken breasts.