Oregano and Marjoram: 
An Herb Society of America Guide to the Genus Origanum

Culinary Uses

Origanum xmajoricum (Italian oregano, hardy sweet marjoram)

O. xmajoricum is a universal favorite among HSA's Origanum aficionados. A natural hybrid of O. majorana and O. vulgare subsp. virens, it has the spice of oregano and the sweetness of marjoram in a blend that Susan Belsinger describes as "the best of both worlds" (7). O. xmajoricum can be used in most dishes that call for marjoram (51). Susan Belsinger and Tina Marie Wilcox recommend the young tops for green sauces and cheeses and to garnish vegetables. Italian oregano can be used in breads, grains, pastas, beans, soups, pizzas and marinades. They prefer the dried herb in stews, casseroles and tomato sauces. To Belsinger and Wilcox, a simple combination of dried O. xmajoricum, olive oil, minced garlic and Parmesan cheese "elevates" garlic bread "to gourmet level" (11).

Although Madalene Hill and Gwen Barclay like the flavor of both sweet marjoram and O. xmajoricum, they prefer O. xmajoricum 'Hilltop' for its dependability growing in the South. When adding to sauces, soups and stews, Madalene and Gwen drop green branches into the pot in 6-inch pieces and remove the stems when the leaves drop off. They also combine O. xmajoricum branches with shallots, garlic and onions in a bed underneath meat, turkey or leg of lamb and baste with wine. By keeping the herbs under the meat instead of on top, they will flavor it without burning. According to Gwen, O. xmajoricum is "strong enough to hold up to strong meats and long cooking or mild [dishes] and quick cooking." They also like to use it as a blender or liaison herb, to blend and mellow strong flavors. Sweet marjoram, parsley and bay are also used for this purpose (51).

Next topic: Origanum onites (pot marjoram, rhigani, Turkish oregano)

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