Marjoram
| Marjoram | ||||||||||||||
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| Binomial nomenclature | ||||||||||||||
| Origanum majorana | ||||||||||||||
The name marjoram (Old French majorane, Medieval latin majorana) is not connected with the word major.
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade.
Oregano (Origanum vulgare) is also called wild marjoram. It is a perennial common in England in dry copses and on hedge-banks, with many stout stems 1 to 3 ft. high, bearing short-stalked somewhat ovate leaves and clusters of purple flowers.
Pot marjoram or cretan oregano (Origanum onites) has similar uses to marjoram.
Hardy marjoram or Italian marjoram is a cross of marjoram with oregano that is much more resistant to cold, but is slightly less sweet.
(Catalan marduix;
Spanish mejorana)
Related species