Back in the spring when warmer temperatures happily crept forth reminding me it was time to be thinking about my present gardens and planning what new plants I wanted to add to my garden and what herbs and perennials I was considering moving around, I visited a local garden/nursery market. As is customary I headed to the herb section and was immediately surrounded by rows and rows of a variety of young healthy herbs. As I was humming, because it is safer than talking to myself, my eyes happened to fall upon this lovely variegated marjoram plant, a very pretty plant reminding me of the years when I grew marjoram in my garden. Today the plant was pruned and it is presently drying in the dehydrator in my kitchen. And while I was at it some leaves were tossed into the soup simmering on the stove, a garden soup of onions, celery, garlic, cucumbers and tomatoes.
Both marjoram and oregano are in the mint family as anyone who has ever grown them knows their propensity for garden hogginess. With Mediterranean origins they are simple to grow and a pleasure to have in the kitchen garden because of their multiple uses in any culinary dishes as well as having medicinal purposes.
In a nutshell, the differences in the two herbs are plain to see and taste. Marjoram has longer, thinner leaves and the taste is sweeter with almost a piney aftertaste. Oregano is sharper and spicier in taste and has broader shorter leaves. Their uses in cooking are highly versatile with both adding great flavor to many dishes. Try adding marjoram to desserts or beverages, including teas, of course. Oregano is key to all my Italian and Greek sauces and dishes.
As far as medicinal uses, marjoram is anti-inflammatory and anti-bacterial, rich in vitamins A and C. It especially aids in digestion. Oregano is anti-oxidant and anti-inflammatory and has been known known to lift your mood. We have experienced oregano in an essential oil helping to get rid of a planters wart my daughter had several years ago.
