maggiorana / marjoram

Origanum majorana (Majorana hortensis)
Mediterranean people have been using marjoram both as a culinary and a medicinal herb since ancient times. Besides being prized for its flavor, fragrance and curative properties, marjoram was considered a symbol of happiness.

Sweeter than thyme and milder than oregano, as seasoning marjoram can be used either fresh (recommended) or dried (if you have no choice). Its fragrance is sensitive to heat and therefore, if you plan to add it to a cooked dish, do so at the very end. Marjoram is perfect over pizza, with vegetables, meat, fish and beans. With such a versatility in its resume, hiring (that is, growing) marjoram in your herb garden is an easy choice.

One hypothesis regarding the origin of its name purports that women devoted 'major' attention to the cultivation of the plant, whose fragrance they loved above all else.

Marjoram is particularly popular in the Italian region of Liguria, where it is called erba persa, Persian herb, a reference to an origin from the Middle East that is not accurate, since marjoram's birth place appears to be Africa. Marjoram is an ingredient of salsa di noci (walnut sauce) used to season traditional Ligurian pasta . The entry for pesto in a 1876 text mentions parsley and marjoram as possible ingredients for the famous green sauce, instead of basil.

Marjoram in my herb garden

I picked a few leaves yesterday and added them to risotto with pattypan squash: the result was delicious, with the added bonus of a pleasant fragrance on my fingertips.

This is my entry for Weekend Herb Blogging, a food blogging event sponsored by Kalyn's Kitchen, hosted this week by the founder herself. Here is the roundup of WHB #85.

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Click on the button to hear me pronounce the Italian words mentioned in the post: 

maggiorana

or launch the maggiorana audio file [mp3].

[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]

Comments

[Kalyn]

Very interesting. As you know, I'm growing this for the first time. Looking forward to trying it. I like your description that it's sweeter than thyme and milder than oregano.

[jann]

I love this herb~the risotto sounded really delicious~

[Lisa]

Simona: I must really grow some marjoram this year and test out ways of using it. It's one herb I've not used much at all, but you've intrigued me. Your risotto with the herb and the squash sounds delish.

Oh, and I'm thrilled to be in your list of blogs; thank you. If I may point out -- the spelling of the first word of my blog's title is actually "Champaign." It's the name of the city that I live in, and of course it's a sort of pun on the old saying, "Champagne taste, and a beer pocketbook."

Cheers! Lisa

[Simona Carini]

Thanks Lisa for the correction: now I understand. I have to admit I had never heard the expression, but I like it. I am glad I've enticed you to plant marjoram and hope the experiment goes well.

[Katerina]

Interesting, my marjoram is quite different looking, slighter rounder and bigger leaves.

[Simona Carini]

Welcome, Katerina. This is the first time I plant marjoram and I have never used it before, so I do not have any previous experience to rely on. The difference with your plant may be due to the fact that my plant is still quite small and it may also be a variety with more elongated leaves. I bought it at a farmers' market and it did not have a detailed label.

[Nate Swanson]

I was especially interested in how the author used her herbs in the cooking. Outside of a recipe, most of the time I don't have any imagination for extras. Thanks for the tips.

[Simona Carini]

You are welcome, Nate. Thanks for stopping by and for your kind words.

[Marle Maria]

very interesting information. Thank you!

[Luxurium]

The intriguing origin of the herb's name, suggesting that women devoted significant attention to its cultivation due to their love for its fragrance, adds a delightful anecdotal touch. The regional popularity of marjoram in Liguria, especially in traditional dishes like salsa di noci, gives readers a cultural context and encourages them to explore the herb in diverse culinary experiences.