As I delved into the world of culinary herbs, I stumbled upon a puzzling conundrum: the distinction between oregano and marjoram. Surprisingly, even the experts are not immune to the confusion surrounding these two herbs. So, let’s embark on a journey to shed some light on this botanical enigma.
The Origins of the Confusion
To understand the blurred lines between oregano and marjoram, we must first acknowledge that all marjorams are oreganos. Both belong to the origanum genus. However, not all oreganos can be labeled as marjorams. The confusion arises from the historical separation of marjoram into its own genus, whereas oregano now encompasses the entire genus. Furthermore, over fifty types of oregano exist, making the distinctions even hazier. Varieties like pot marjoram or Cretan oregano further complicate matters, as they are sometimes mislabeled. Additionally, other plants such as coleus, thymus, and lippia are also erroneously marketed and used as oregano substitutes. Lastly, wild marjoram is often mistaken for common oregano. The overlapping identities create a botanical puzzle that even seasoned experts find challenging to unravel.
Uniting the Mint Family
Despite the chaos surrounding their names, both oregano and marjoram belong to the mint family, scientifically known as Lamiaceae. Plants from this family are recognizable by their square stems, opposing pairs of leaves, and whorled flower spikes. Mint, basil, oregano, and sage are all familiar examples of culinary herbs from this family.
A Closer Look at the Herbs
Visually, marjoram and oregano share similarities. They both have woody stems and an upright growth habit, reaching a height of approximately 2 1/2 feet with a similar width. Oregano has a tendency to become leggy and sprawling if left untrimmed, while marjoram’s compact nature makes it a popular choice for English knot gardens. The flower buds at the end of their stems are adorned with modified leaves called bracts, resembling tiny green pine cones before blooming. Oregano typically boasts pinkish-purple flowers, whereas marjoram showcases white blossoms. Leaf shape and color vary among different varieties, with marjoram generally displaying softer gray-green leaves. In my own garden, I even cultivate a ground cover variety of oregano called O. vulgaris variety “Aureum,” which adds a delightful contrast to the greenery. The texture of oregano leaves is usually coarse and fuzzy, as seen in Cuban oregano.
Growing Conditions and Usage
While oregano is considered a perennial herb, marjoram’s delicate nature classifies it as a summer annual in most regions. Both herbs thrive in bright sunlight and are relatively undemanding when it comes to soil type. However, their moisture preferences differ, with marjoram favoring moist soil and oregano thriving in drier conditions. You can start growing these herbs from seeds in spring, cuttings in summer, or root divisions in the fall. Planting them in pots, providing ample light, is a viable option. Consider creating a pot of Mediterranean herbs, including rosemary, sage, thyme, and oregano. It not only adds visual appeal to your kitchen but also provides a convenient source of fresh herbs to elevate your culinary creations.
To maintain their vitality, remember to regularly pinch back the flower buds, preventing them from becoming unruly and going to seed. Given the proper conditions, you can harvest leaves until the first frost when grown outdoors or year-round if potted indoors. Once the leaf stems reach 4 inches in height, you can start using the leaves, incorporating them into your cooking adventures.
Exploring the Flavor Profiles
Marjoram leaves are best enjoyed fresh, boasting a sweet and mild flavor. For optimal taste, add them at the last moment when cooking. Marjoram’s slightly minty and citrusy notes enhance salad dressings, seafood sauces, soups, and poultry dishes. One particularly delightful summer treat involves rubbing garlic, salt, coarse black pepper, and marjoram onto chicken before grilling it to perfection. Marjoram’s flavor also complements cheese, tomato, bean, and egg-based dishes. It is most commonly used in recipes of French or English origin.
On the other hand, oregano’s pungent and spicy flavor perfectly complements tomato-based sauces, eggplant dishes, seafood delicacies, and grilled meats. Italian cuisine, in particular, has an inseparable bond with oregano, with classic dishes like pasta sauce and pizza heavily relying on its distinct taste. Oregano’s robust flavor enriches soups and sauces without overpowering the dish. Interestingly, oregano retains its flavor well and can be used either fresh or dried. When using the fresh herb, double the amount compared to the dried version specified in recipes.
Fascinating History and Traditional Uses
Although oregano is closely associated with Italy, its origins can be traced back to Greece. The ancient Greeks believed that letting their cattle graze on fields of oregano resulted in tastier meat. The name “oregano” itself is derived from the Greek term meaning “joy of the mountain.” Marjoram, too, boasts a rich and revered history. In ancient Greece and Rome, bridal couples were crowned with wreaths of marjoram, symbolizing love, honor, and happiness. Throughout the ages, marjoram has been utilized as a digestive remedy. It is also commonly used as a steam inhalant to relieve sinus congestion and laryngitis. European singers have even preserved their voices by consuming marjoram tea sweetened with honey. According to herbalist Dodoen in the 16th century, the scent of marjoram “cleanses the brain.”
Embrace the Variety
With the myriad of oregano varieties available, I encourage you to cultivate different types in your garden. This way, you can choose the perfect flavor to elevate each dish you prepare. Whether it’s the tangy Greek oregano for moussaka, the aromatic Italian oregano for pizza dough, or the fragrant sweet marjoram for salad dressings, let your nose and taste buds guide you instead of being swayed by confusing labels.
Confetti Polenta with Marjoram
For an exciting twist on a classic dish, try this recipe for Confetti Polenta with Marjoram. It serves 8 as a side dish or 4 as a light main course. This polenta is perfect alongside grilled meat or fish, but it can also stand alone as a refreshing summer lunch when topped with fresh tomato coulis and grated Parmesan cheese.
1 cup milk
3 cups water
1 tbls. butter
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. minced garlic
1 cup polenta
1/4 cup finely diced red bell pepper
1/4 cup finely diced orange bell pepper
1/4 cup finely chopped blanched broccoli
2 TBLS. fresh grated Parmesan cheese
1 1/2 tsp. fresh marjoram, finely chopped- Combine the first six ingredients in a pot and bring to a boil.
- Gradually add the polenta while stirring continuously, reducing the heat to a simmer.
- Continue cooking and stirring until the polenta has absorbed most of the liquid and achieves a creamy texture.
- Add the diced vegetables and cheese, cooking for an additional minute.
- Incorporate the marjoram into the polenta, ensuring even distribution.
- Pour the polenta into an 11″ glass pie plate and allow it to cool.
- Once cooled, cut into wedges and serve hot or cold.
Meet Linda Gilbert
Linda Gilbert, a Bay Area freelance journalist, cooking class instructor, and co-owner of Broadway Catering and Events in Sonoma, has shared her herbaceous wisdom with us today. Her expertise and passion for culinary delights make her a valuable source of inspiration for anyone seeking to elevate their cooking skills.
So, the next time you encounter oregano or marjoram at the store or in your garden, remember that their baffling identities only add to the intrigue. Embrace the diversity, experiment with various flavors, and let these aromatic herbs transport you to culinary bliss.