Marjoram in French is pronounced Marjolaine. Marjoram’s botanical name is Origanum Majorana. The name marjoram comes from the old French Marjorane which came from the Latin Majorana.

Often called garden oregano, marjolaine des Jardins, marjolaine officinale or marjolaine a coquilles.

It’s a cold-sensitive perennial herb that has pine and citrus flavors that make it very popular with chefs. It spreads prolifically so is usually grown in pots to prevent it from taking over the garden and is part of the Lamiaceae family.

Indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, and the Arabian Peninsula.

The ancient Greeks believed that it was created by Aphrodite and another story was that the royal perfumer of Cyprus, Amaracus was transformed into Marjoram.

The Romans believed that the herb bought happiness and would increase their lifespan. Hippocrates would use it as an antiseptic.

The Romans thought it was an aphrodisiac and it was used to brew beer before hops were discovered and also to make a flavored wine called Hyppocras. Hyppocras the spiced wine was traditionally linked to Hippocrates, the famous ancient Greek medical doctor and it is still produced in France. 

Originally it was made with red or white wine as the base and had as its traditional flavoring marjoram, honey, cinnamon, ginger, cloves, pepper, and nutmeg. Modern producers of Hyppocras with different recipes also, of course, attribute their recipes to Hippocrates. It’s still produced in southern France.

It was brought to the British Isles during the Middle Ages. After World War II Marjoram it then became popular in the US.

In cuisine, the leaves are used either fresh or dried. The dried leaves are often included in the herbs de Provence mixture. It’s even used often in Za’atar. It tastes like a milder version of oregano.

The flowers and leaves are steam distilled to produce an essential oil that is yellowish in color but darkens to brown as it ages. This oil has been used to treat cancer, colds, coughs, cramps, and depression amongst other things.

Marjoram is rich in antioxidants and has anti-inflammatory properties. This oil is also used in cosmetics, perfumery, and the agri-food industry.

There is a gâteau Marjolaine but despite the name has absolutely no Marjoram in it. The cake has four layers, the first is covered with chocolate cream, the second with a buttercream, and the third and fourth layers have a praline buttercream covered with chocolate.  The top of the cake is sprinkled with chocolate and the whole cake is refrigerated for twenty-four hours before serving.

When famous French chef Fernand Point introduced the cake in the 1950s, it quickly became an integral part of Modern French cuisine. Fernand Point was the founder of Nouvelle Cuisine and some would say modern French cooking.