Marjoram is a perennial herb or a small shrub that is cold sensitive that has a citrus and piney taste. Marjoram is grown for the leaves, which give off a great smell, the leaves can be fresh of dried. The leaves of the Marjoram plant are opposite and only about one inch long. The flowers are in corymbs, which are reddish and purple in color. With flowers that are white. Marjoram should be propagated in the autumn by the roots.
Oregano is known as Wild Marjoram, bearing its short ovate leaves in clusters of purple flowers. It has a stronger flavor than marjoram and more of an attacked taste.
Marjoram has been an ancient medicine. The Greeks believe if they grew marjoram on a grave it would create happiness for the departed. Both the Romans and Greeks crowned young couple with Marjoram.
Marjoram’s oils are what are used as a medicine. To make 1 pound of marjoram oil, one would need to pick 200 pounds of marjoram plant leaves. Marjoram should be picked just as it is coming to flower, around early July. Large quantities of it is still gathered and hung in to dry in cottages for making tea.
The flowering tops of marjoram are used to make dyes. The dye, marjoram flowers create is a purple color when added to wool, and when it is added to linen it turns more of a red brown. But both tints are neither brilliant nor durable.
In our research we came across an article stating that it was once said marjoram and Wild Thyme was laid by milk in a dairy to prevent it from being turned by the thunder. ( www.botanical.com )
Marjoram is enjoyed by some animals but not favored by others. Goat and sheep will eat marjoram, horses aren’t very fond of it, and cows will not even eat it.
