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Simple Tips in Growing Marjoram

Analysis by Dr. Joseph Mercola Fact Checked


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  • Marjoram (Origanum majorana) closely resembles oregano (Origanum vulgare), and their names can also be confusing, but oregano has a stronger “piney” scent compared to marjoram’s milder, sweeter essence
  • Different preparation methods, both cold and hot, work fine for marjoram, from roasted meats, sautéed vegetables, soups and marinades, it pairs well with cheese, eggs and potatoes, and is delicious sprinkled in cold salads
  • As an anti-inflammatory, compounds in marjoram increase enzymes for improving digestion, benefit your heart, blood pressure and cholesterol levels, and help prevent cold, flu and even food poisoning and staph infections
  • Marjoram doesn’t take kindly to freezing temperatures, so even though it’s a perennial, where frost is imminent it’s considered an annual, but it’s easy to propagate from stem cuttings
  • When marjoram cuttings are taken in midsummer to re-root, the plants should regroup quickly enough for you to get a second cutting by early fall, and perpetuated nearly indefinitely by taking a few easy steps

Even if your cupboard is stocked with a few dozen of the most common spices and herbs, chances are marjoram is not one of them. One reason may be that many confuse it with oregano, in part because their botanical names and traditional monikers are similar. As The Spruce explains:

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