Oregano and marjoram are so closely related that even experienced cooks sometimes mix them up. Both belong to the same plant genus, Origanum, both carry a warm, aromatic scent and both thrive in the kind of hot, sunny weather that defines a Georgia July. Yet each has its own character and its own story.
The joy of the mountain
The name oregano is often said to come from two Greek words meaning mountain and joy, a fitting name for a plant that grows wild across sunny Mediterranean hillsides and fills the air with fragrance when crushed underfoot. In ancient Greek and Roman tradition, both oregano and marjoram were linked with happiness. Marjoram in particular was associated with the goddess of love, and according to tradition, couples were sometimes crowned with wreaths of marjoram at their weddings.
Throughout medieval and early modern Europe, marjoram was a favorite in kitchen gardens and knot gardens, grown for its sweet scent and for flavoring food. It was also among the fragrant herbs strewn on floors in some households, releasing its scent as people walked over it.
How the two differ
Although they are cousins, oregano and marjoram are not identical.
- Oregano, Origanum vulgare and its relatives, has a bold, peppery, slightly bitter flavor. It is a hardy perennial that spreads over time.
- Sweet marjoram, Origanum majorana, is gentler, sweeter and more floral, with hints of pine and citrus. It is tender in cold winters and is often grown as an annual.
- Mexican oregano, often sold alongside the others, is actually a different plant from another family, with a more citrusy, earthy flavor suited to many Mexican and Southwestern dishes.
From Mediterranean hillsides to American kitchens
Oregano has been used in Mediterranean cooking for centuries, but in the United States it was little known outside immigrant kitchens until the twentieth century. Its rise is often credited to American soldiers returning from Italy after World War II with a new love for pizza and other Italian dishes. As pizza parlors spread across the country, so did the familiar scent of dried oregano.
Today, oregano is a pantry staple, and marjoram brings its softer flavor to soups, eggs, vegetables and herb blends. Oregano is one of the few herbs that many cooks feel is just as good, or even better, dried.
Growing both in summer heat
Both herbs love the sun and handle heat well, which makes them good choices for Middle Georgia gardens.
- Plant in full sun with well-drained soil. Like thyme, they dislike soggy roots.
- Water deeply but not too often once plants are established, especially for oregano in the ground.
- Harvest regularly by cutting stems just above a pair of leaves, which encourages bushier growth.
- Let some stems bloom. The small pink, white or purple flowers are magnets for bees and butterflies.
- Cut back leggy growth in midsummer to encourage a fresh flush of leaves.
On a hot evening, step outside and gently rub a leaf of each between your fingers. Notice the difference: oregano’s bold, peppery warmth and marjoram’s softer sweetness. It is a simple way to get to know two old friends of the herb garden.