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Marjoram

There are many varieties of Marjoram but the two most widely used for culinary purposes are the Sweet or Knotted Marjoram, and Wild Marjoram or Oregano. Sweet Marjoram is one of the most useful herbs for cooking purposes. Its flavour is to some extent similar to basil but is more subtle and with an aroma suggesting both mint and cloves. A native of the Mediterranean area, this is another of the herbs brought to Britain by the Romans. In the Elizabethan age Marjoram was always added to the rushes strewn over house floors, for the leaves, when crushed or bruised, give off a pleasant aroma.