Marjoram
Marjoram is an aromatic Mediterranean herb, usually Origanum majorana, whose leaves are used fresh or dried to season food.
Mediterranean cuisine: The food traditions of countries bordering the Mediterranean Sea and nearby regions. Marjoram is used in several Mediterranean cooking traditions.
Origanum majorana: A perennial herb species in the mint family, cultivated as sweet marjoram. This species is the principal plant meant by culinary marjoram.
Pot marjoram: A common name for Origanum onites, an oregano species also called Cretan oregano. The shared name can obscure its botanical difference from sweet marjoram.
Sweet marjoram: The common culinary form of marjoram, typically referring to Origanum majorana. This is the usual form cultivated for seasoning.
Za'atar: A Middle Eastern herb-and-spice mixture whose ingredients vary by region and recipe. Some za'atar blends include marjoram alongside thyme or oregano.
Lamiaceae: A large family of flowering plants that includes many aromatic herbs. Marjoram belongs to the mint family, alongside basil, mint, and thyme.
Mexican oregano: The aromatic leaves of Lippia graveolens, a shrub native to Mexico and Central America. It has a similar culinary role but belongs to a different plant family.
Dried herbs: Plant leaves or other aromatic parts preserved by removing most of their moisture. Dried marjoram is widely sold and has a more concentrated flavor than fresh leaves.
Herbes de Provence: A French herb blend associated with Provence, commonly containing thyme, rosemary, and savory. Marjoram sometimes appears in versions of this regional seasoning blend.
Mediterranean climate: A climate with hot, dry summers and mild, wetter winters. These conditions resemble the climate of marjoram's native region.