Oregano and Marjoram - The Herb Society of America

Oregano and Marjoram 

An Herb Society of America Guide to 

the Genus Origanum 

The Herb Society of America 

9019 Kirtland Chardon Rd. 

Kirtland, Ohio 44094 

© 2005 The Herb Society of America 

1

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

Table of Contents 

Introduction …………………………………………………………….…. 

Contributors & Acknowledgements ……………………………………… 

Description ………………………………………………………………... 

Chemistry …………………………………………………………………. 

Nutrition …………………………………………………………………... 

History & Folklore ………………………………………………………… 

Literature & Art …………………………………………………………… 

Cultivation ………………………………………………………………… 

Pests & Diseases …………………………………………………………... 

Pruning & Harvesting ……………………………………………………… 

Preserving & Storing ………………………………………………………. 

Uses ………………………………………………………………………... 

- Culinary ………………………………………………………. 

- Recipes ………………………………………………… 

- Craft ………………………………………………………….. 

- Medicinal ……………………………………………………... 

- Garden ……………………………………………………….. 

- Other Uses …………………………………………………... 

Species Highlights …..……………………………………………………… 

Cultivar Examples …………………………………………………………. 

Literature Citations & References ………………………………………... 

HSA Library Origanum Resources …...…………………………………… 

© The Herb Society of America - 9019 Kirtland Chardon Rd., Kirtland, OH, 44094 - (440) 256-0514 - http://www.herbsociety.org 

3 

3 

7 

8 

9 

9 

13 

14 

20 

20 

21 

23 

23 

25 

44 

44 

46 

47 

48 

53 

56 

62 

2


Introduction 

Mission: 

The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs 

through educational programs, research, and sharing the experience of its members with the community. 

Environmental Statement: 

The Society is committed to protecting our global environment for the health and well-being of humankind 

and all growing things. We encourage gardeners to practice environmentally sound horticulture. 

Purpose, Scope and Intended Audience: 

This guide was designed to provide an overview of the cultivation, chemistry, description, history, folklore 

and uses of herbal plants in the genus Origanum. It was written to accommodate a variety of audiences, 

providing basic information appropriate for beginners to herbs and herb gardening with supplemental 

information for intermediate level herb enthusiasts. It can be used in conjunction with HSA’s 

Herb Study Groups Resource Kit or as a starting point for those interested in pursuing individual research 

or developing an herbal presentation/program. 

Disclaimer: Information is provided as an educational service. Mention of commercial products does 

not indicate an endorsement by The Herb Society of America. The Herb Society of America cannot 

advise, recommend, or prescribe herbs for medicinal use. Please consult a health care provider before 

pursuing any herbal treatments. 

Contributors & Acknowledgements 

Text by Michele Meyers, HSA Director of Education, except where otherwise noted 

© 2005 The Herb Society of America 

Horticultural advisor: Robin Siktberg, HSA Editor/Horticulturist 

Contributors 

The Herb Society of America would like to thank the following contributors, without whose expertise 

and input this guide would not have been possible: 

James Adams 

Jim Adams has been gardening and growing herbs since childhood. He earned his horticulture degree 

from Michigan State University. He completed numerous internships at some of the country’s premier 

horticultural institutions before becoming the Assistant Curator of the Fern Valley Native Plant Collection 

at the U.S. National Arboretum. In 1997, he changed posts and became Curator of the National 

Herb Garden, also at the arboretum. Jim is a member of the Potomac Unit of The Herb Society of 

America, HSA’s Promising Plants committee as well as various other horticulture-related organizations 

and was awarded HSA’s Nancy Putnam Howard Award for Horticulture in 2004. He lives in Washington, 

D.C. 


3


Gwen Barclay 

Gwen is Director of Food Services at The International Festival-Institute at Round Top, Texas. A member 

of both the Pioneer Unit and the South Texas Unit of HSA, she is a nationally recognized expert 

on herbs and herbal cuisine. Gwen and her mother, Madalene Hill, are co-authors of Southern Herb 

Growing. 

Susan Belsinger 

Susan Belsinger is a culinary educator, food writer and photographer whose articles have been published 

in Woman’s Day, Organic Gardening, Victoria Magazine and The Herb Companion. She is the author 

of Flowers in the Kitchen, co-author, with Carolyn Dille, of The Garlic Book, Herbs in the Kitchen, and The 

Greens Book, and co-author of Basil: An Herb Lover’s Guide with Thomas DeBaggio. Susan is a member of 

the Potomac Unit of The Herb Society of America. 

Francesco DeBaggio 

A second-generation herb grower, Francesco DeBaggio owns and operates DeBaggio's Herb Farm and 

Nursery (formerly DeBaggio Herbs) in Chantilly, VA. Francesco is a member at large of The Herb Society 

of America and maintains several HSA-registered herb collections, including Origanum, in his gardens 

and greenhouses, in addition to growing 100,000 herb, vegetable, annual, and perennial plants 

each spring for his devoted customers. 

Joan DeLauro 

Joan is HSA’s Garden Consultant and is responsible for the design and maintenance of the demonstration 

garden at HSA Headquarters. She previously served as Urban Gardening Coordinator at Cleveland 

Botanical Garden and currently runs her own freelance gardening business. She lives in Cleveland, 

Ohio, and is a member at large of The Herb Society of America. 

Richard Dennis 

Richard is the curator of the Northern California unit’s HSA-registered Origanum collection and has 

been a member The Herb Society of America since 1985. 

Henry Flowers 

Henry is a native Texan with a B.S. in Horticulture and a Master of Agriculture degree in Floriculture 

from Texas A&M University. He has worked as a retail nursery manager and garden manager in Georgia 

and Texas and presently works with Madalene Hill as Director of Gardens and Grounds for The 

International Festival-Institute in Round Top, Texas. Henry is a member of HSA’s Pioneer Unit. 

Madalene Hill 

Madalene was president of The Herb Society of America from 1986-1988 and has been a member 

since 1957. She organized the South Texas Unit and was a charter member of the Pioneer Unit. Madalene 

was awarded HSA’s Helen de Conway Little Medal of Honor in 1978. She is an accomplished 

plantswoman, and her garden at The International Festival-Institute at Round Top, Texas, attracts visitors 

from all over the world. 

Scott Kresge 

Scott Kresge is an avid plantsman and owner of Emily Mae’s Garden Stop in Pen Argyl, Pennsylvania. 

He is a member at large of The Herb Society of America, serves on HSA’s Promising Plants Committee, 

and is holder of several HSA-registered plant collections, including Origanum. 


4


Rae McKimm 

Rae McKimm, owner of Crystal Hill Gardens located in Sims, Arkansas, propagates and sells herbs, natives, 

plants for butterflies and unusual ornamental plants. She received her B.S. degree in Agriculture 

Business with an emphasis in Horticulture from Arkansas Tech University in 1997. She is a member 

and current unit chair of the Arkansas Unit of the Herb Society of America, a member of the Arkansas 

Native Plant Society, secretary for the Arkansas State Horticultural Society, past president and current 

board member of the Arkansas - Oklahoma Horticulture Industries Show and a Montgomery County 

(Arkansas) Master Gardener. 

Carol Morse 

Carol is a member of the Northern California Unit and helps maintain the unit’s HSA-registered Origanum 

collection. 

Rexford Talbert 

Rexford Talbert has been a member of The Herb Society of America for 37 years and is the recipient 

of the Nancy Putnam Howard Award for Horticultural Excellence. He is the co-founder and former 

chairman of the South Texas Unit and has served on the HSA Board of Directors. Rex served on the 

National Advisory Committee for Aeronautics and The National Aeronautics and Space Administration 

as Senior Information Research Scientist and is now retired. He has written and lectured on herbs for 

over 40 years and has been published in The Herb Companion, Kitchen Gardens, The Gilded Herb and The 

Herbarist, among others. His particular interest is the botany and taxonomy of the family Lamiaceae. 

Arthur O. Tucker, Ph.D. 

Dr. Tucker is a research professor at Delaware State University specializing in the chemistry and identification 

of herbs. He is a member of the Rosemary Circle and the Northern New Jersey Unit of HSA 

and has received HSA’s Nancy Putnam Howard Award for Excellence in Horticulture and the Helen de 

Conway Little Medal of Honor. Art has a B.S. from Kutztown State College and M.S. and doctoral degrees 

from Rutgers University. He is a nationally recognized expert on flavor, fragrance and medicinal 

plants and has been published many times in scholarly and popular publications. Dr. Tucker is coauthor 

of The Big Book of Herbs with Thomas DeBaggio. 

Barbara Varland 

Barbara is an HSA member at large and has maintained an HSA-registered Origanum collection since 

1999. She is a retired English teacher, a life-long gardener and Master Gardener. Barbara lives in Cincinnati, 

Ohio. 

Tina Marie Wilcox 

Tina Marie Wilcox has been the head gardener and herbalist at the Ozark Folk Center’s Heritage Herb 

Garden in Mountain View, Arkansas, since 1984. She tends the extensive gardens, plans and coordinates 

annual herbal events and workshops and facilitates the production of the plants sold there. Tina 

Marie has collaborated with Susan Belsinger on articles that have appeared in The Herbarist, The Herb 

Companion and Herbs for Health. She is an HSA member at large. 

Acknowledgements 

Additional editorial assistance provided by Robin Siktberg. Research assistance provided by HSA Librarian/Webmaster 

Christine Liebson and HSA Assistant Librarian Holly Ferkol. 


5


Image credits 

Images included courtesy of Gwen Barclay, Susan Belsinger, Rex Talbert, Tina Marie Wilcox, the U.S. 

National Arboretum, the Arkansas Department of Parks and Tourism and The Herb Society of America 

Archives (from the collection of slides of the Northern California Unit’s Origanum collection). Line 

drawings of O. vulgare subsp. vulgare and O. rotundifolium by Robin Siktberg. Gerard's herbal image photographed 

from: Gerard, John, 1545-1612. The Herball, or Generall Historie of Plantes. Enlarged and revised 

by T. Johnson. London: A. Islip, J. Norton and R. Whitakers, 1633. (HSA Library rare book collection). 

Cover photographs (clockwise from top left): O. ‘Herrenhausen’ by Robin Siktberg, O. xmajoricum by 

Susan Belsinger, O. libanoticum and O. onites from HSA Archives collection. 


6


Description 

Origanum is one of over 200 genera in the Lamiaceae (mint family), 

and the genus includes culinary, fragrant, medicinal and ornamental 

plants. Herbaceous perennials or subshrubs, origanums are native to 

the Mediterranean and Eurasia, and grow in mountainous areas with 

rocky, calcareous soil. Some species grow in mounds that are only 

2-3 inches high (104) while others grow erect up to 39 inches tall 

(102). 

All members of the genus have flowers that occur in spikes; for 

most species these form a panicle with multiple branched stems 

growing from a central stalk. In O. onites, the spikes grow in a “false 

corymb” (56), forming a convex or flat-topped open inflorescence 

(102). Corollas may be purple, pink or white depending on the species. 

In some species flowers are arranged in whorls. The calyx, or 

small vase-like receptacle that supports and protects the corolla and 

reproductive organs of the flower, can be bell-shaped or tubular 

(97) with one or two lips (56). The shape of the calyx is the principal 

plant character used to distinguish between Origanum species 

(97). Flower stems can be erect 

Paniculate inflorescence of 

or trailing/cascading (104). Trailing types Origanum vulgare subsp. vulgare 

like the ornamental O. rotundifolium and 

the cultivar ‘Kent Beauty,’ a hybrid of O. rotundifolium and another 

Origanum species, have a graceful, drooping appearance. The leaves 

(15) and flowering parts of the plant contain essential oil glands that 

secrete volatile oils responsible for the plant’s fragrance (97). 

O. rotundifolium with prominent 

hop-like bracts 

Taxonomy 

Plants in the genus Origanum have bracts, or non-typical leaves, that 

surround the calyx and corolla. In some instances the bracts are so 

beautiful and colorful that the casual observer might mistake them 

for the flower. In these cases, the flower is actually hidden within the 

bracts. In some species, like O. rotundifolium and O. dictamnus (dittany 

of Crete), bracts overlap and resemble hops (92). 

Both the stems and leaves of origanums are often covered with fine 

hairs. Leaves can be of various shapes including round, heart-shaped 

and oval and may be shiny/waxy or hairy-fuzzy in appearance. Stems 

may be woody or non-woody. All species also bear tiny brown fruits 

called nutlets. 

When most people think of oregano, pizza and pasta sauce come to mind. Oregano and marjoram may 

seem familiar and straightforward to the average cook, but in reality, these common herbs have a very 

complicated taxonomic history. Although Linnaeus first classified Origanum as a single genus, over the 


7


years, plants in the genus have been ordered under various botanical names including Amaracus, Origanum 

and Majorana (56, 96). 

According to Dr. Arthur O. Tucker, “it’s best to think of oregano as a flavor rather than a genus or 

species” (100). Plants from several genera including Lippia and Plectranthus are also considered oreganos 

due primarily to the presence of the chemical carvacrol, which is largely responsible for oregano’s signature 

scent and flavor. See the Chemistry and Culinary Uses sections of this guide for more information 

on this topic. 

According to current estimates there are 44 species, 6 subspecies, 3 varietates (botanical varieties) 

(95) and 18 naturally occurring hybrids (60). Because Origanum taxa are so variable and cross easily, 

there are hundreds of unclassified hybrids growing in gardens where close proximity encourages crossing 

that isn’t likely in the wild (95). 

Chemistry 

Origanums have long been valued for their culinary, fragrant and medicinal properties. These qualities 

are the result of naturally occurring chemicals in the plant. One source for these qualities is the volatile 

or “essential” oil. Other plant metabolic chemical products such as fixed oils and flavonoids also contribute 

(95). The composition of the essential oil depends on both the genetics of the plant and where 

it is grown (42, 62). Some species, although beautiful, lack the subjective culinary or fragrance chemistry 

and are used exclusively as ornamentals. 

There are two primary chemicals associated with culinary origanums, carvacrol and sabinene hydrate. 

Carvacrol is the signature chemical largely responsible for the sharp, pungent oregano flavor of Origanum 

vulgare subsp. hirtum, O. onites, O. minutiflorum and O. syriacum (90, 92, 95, 100). Sabinene hydrate 

is the signature chemical linked to O. majorana’s sweet flavor and can occur heavily in its hybrids with 

O. vulgare subspecies (O. xmajoricum) (95). 

Carvacrol is a creosote-scented phenol with antibacterial and antifungal properties (100, 102). Like all 

plant chemicals, the amount of carvacrol varies depending on the species, subspecies and growing conditions. 

According to one report, “extreme water stress” can actually increase the amount of carvacrol 

(and thymol) in the essential oil of O. vulgare (103). Greek oregano, O. vulgare subsp. hirtum, is valued 

for its flavor due largely to a high concentration of carvacrol. Some of the other subspecies of O. vulgare, 

including O. vulgare subsp. vulgare, have little or no carvacrol (102, 103) and do not have the characteristic 

oregano scent and flavor (102, 104). Because carvacrol is prominent in species from different 

genera, including Lippia, Plectranthus, and Poliomintha, plants from these other genera are also considered 

“oreganos” (100, 103). Some of the more widely known include Lippia graveolens (Mexican oregano) 

and Plectranthus amboinicus (Cuban oregano). 

In addition to carvacrol, the essential oil of some Origanum taxa also includes thymol, which produces a 

thyme-like aroma. Both thymol and carvacrol inhibit the growth of bacteria and may aid food preservation 

(99). The essential oil of the various Origanum species can contain hundreds of additional chemical 

constituents (95) including linalool, gamma-terpinene, p-cymene and terpinene-4-ol (3, 102), and scents 

of the different species and subspecies can include hints of lavender, pine and carnation (102). For detailed 

chemical analysis of the different Origanum species, see The Big Book of Herbs by Arthur O. 

Tucker and Thomas DeBaggio. 


8


Nutrition 

Of all the Origanum species, only O. vulgare (subspecies not identified), O. onites (pot marjoram), O. majorana 

(sweet marjoram) and O. dictamnus (dittany of Crete) are considered GRAS (Generally Recognized 

as Safe) (107, 108). O. majorana leaves are GRAS at concentrations of 1.9 to 9946 ppm, the essential 

oil from 1 to 40 ppm, and the oleoresin from 37-75 ppm (102). O. vulgare leaves are GRAS at 

320-2800 ppm (102). Although O. xmajoricum isn’t on the GRAS list, it is a hybrid of O. vulgare and O. 

majorana and has widespread culinary use. O. dictamnus is only GRAS as a natural flavoring substance 

(89, 107). 

According to an analysis by the USDA, 1 average teaspoon of dried marjoram has 2 calories, .04 grams 

of fat, .36 grams carbohydrate, .08 grams protein, .2 grams fiber, 12 mg of calcium, 9 mg of potassium 

and 48 IU vitamin A, plus small amounts of a variety of other vitamins and minerals. The same quantity 

of dried oregano is slightly more nutritious with 6 calories, .2 grams protein, .18 grams fat, and 1.16 

grams carbohydrate and .8 grams fiber. It also contains 28 mg calcium, 30 mg potassium, and 124 IU 

vitamin A. (106). In addition to vitamins and minerals, it has been reported that Origanum vulgare also 

includes the flavonoids, galangin and quercetin, which can reduce mutations in the dietary carcinogen 

Trp-P-2 (102). 

Aside from oregano’s inherent nutritional value, it may impact overall nutrition by stimulating or curbing 

appetite, depending on the amount used. A 1997 study showed that adding .27% oregano to pasta 

sauce increased the amount of food eaten by study participants. Raising the amount to .56% had the 

opposite effect, reducing food consumption (47 cited in 72). Pregnant women may notice a particular 

“aversion” to oregano. This could be a natural protection since oregano can be a “mucous membrane 

irritant” (67) and may stimulate uterine bleeding and cause spontaneous abortion (19 cited in 3). Several 

sources recommend avoiding “excessive use” of both O. vulgare and O. majorana during pregnancy 

for the same reason (19 cited in 3, 26). In addition to pregnancy precautions, some individuals may experience 

allergic reactions to origanums (3, 72). 

History & Folklore 

Native to the Mediterranean and Eurasia, Origanum species have been cultivated in Egypt for over 3000 

years, were used by the ancient Greeks since classical times (92) and have been grown in England since 

the 13th century (68, 92). Some of the earliest records of Origanum use date back to 1600-1200 B.C., 

when images of the plants were inscribed on tablets by the Hittites of Asia Minor/Syria (61). Some 

sources claim that oregano traveled to North America with the European colonists (63, 73, 111). Dittany 

of Crete was introduced to American growers as recently as the 1930s thanks to the efforts of 

HSA member Mrs. Ellery Sedgwick, who brought a source plant back from a trip to Crete after being 

inspired by an article about the legendary herb in an early issue of The Herbarist (58, 71). 

An Herb by Any Other Name… 

Sometimes called the “prince of herbs” (60, 98), the name Origanum was first used by the ancient 

Greek physician Hippocrates (460-370 B.C.) (96, 112) and is thought by most authorities to have originated 

from the Greek words for mountains (oreos) and brightness/joy/beauty (ganeos) (96, 112). Oregano 

and marjoram were commonly called “joy of the mountains” due to their beauty and abundance 


9


on the Mediterranean mountainsides, where they grew wild (48, 84, 102). 

There are four species that stand out in Origanum history and folklore: sweet marjoram (O. majorana), 

wild marjoram/oregano (O. vulgare), dittany of Crete (O. dictamnus) and Syrian oregano (O. syriacum). It 

is important to note, however, that in much of the history and folklore of the genus it is difficult to distinguish 

between sweet marjoram and oregano since many authors have used the name marjoram to 

describe both plants, and historically, both O. majorana (sweet marjoram) and O. vulgare (wild marjoram/oregano) 

have been called marjoram (26, 88). The physical similarity of the plants and difficulty 

with proper identification have been a historical problem (63) that has persisted to recent times, so all 

history and folklore must carry a disclaimer and be considered in a broad context. That said, in most of 

the folklore, origanums have been portrayed in a very positive light, associated with love, protection, 

purification, healing, and happiness, and steeped in religious tradition and myth. 

Love 

Sweet marjoram has long been an herb of love. According to Roman legend, the goddess of love, Venus, 

gave the plant its scent “to remind mortals of her beauty” (9). A similar legend surrounds Aphrodite, 

Venus’s counterpart in Greek mythology, who is said to have created sweet marjoram and grew it 

on Mount Olympus (85, 92). Marjoram has been used in love potions and spells (9, 31, 54, 84) and as a 

wedding herb in nosegays/tussie mussies and bridal bouquets (9, 66, 86). In ancient Greece and Rome a 

crown of marjoram was worn by the bride and groom during wedding ceremonies (37, 84, 92), a tradition 

that has also been associated with wild marjoram/oregano (48). 

There is more than one folk tradition linking marjoram to love and divinatory dreams. According to 

one legend, if a woman placed marjoram in her bed before going to sleep, Aphrodite would appear in a 

dream to “reveal her future spouse’s identity” (25 cited in 92). Marjoram was also one of the herbs 

used to divine a future spouse in a St. Luke’s Day tradition when combined with marigold flowers, 

thyme, wormwood, honey and vinegar. If anointed with this mixture before bed, a girl would dream of 

her future husband (48). 

Protection 

Both sweet and wild marjoram have been used to protect against evil by being carried, grown in gardens 

or placed inside a house (31). They have also been enclosed in magical amulets to ward off colds 

(31), and marjoram was believed to repel witches’ spells, ghosts, goblins and the devil if thrown “over 

the threshold” of a house (84) or hung over a doorway (88). Wild marjoram/oregano had a reputation 

for protecting milk during storms, and if combined with wild thyme and placed near milk pails, was believed 

to prevent the milk from being soured by thunder (48, 80, 84). 

Healing 

The use of Origanum for healing dates back centuries and is recorded in the earliest herbals and natural 

histories. Early writers like Theophrastus, Mithradates, Pliny, Dioscorides and Galen mentioned them 

(16, 91), and the plants were praised by the well-known herbalists Parkinson, Culpeper and Gerard. 

Gerard, Culpeper and Parkinson all recommended marjoram for a wide variety of conditions, including 

menstrual irregularity and urinary congestion. According to Culpeper, marjoram was “warming and 

comfortable in cold Diseases of the Head, Stomach, Sinews and other parts, taken inwardly, or out- 


10


wardly applied” (30). He also suggested it for problems with the stomach, spleen and liver and for earaches, 

swellings and stiff joints. 

Gerard recommended sweet marjoram and wild marjoram/oregano 

for a variety of similar ailments, from colds, toothaches and stomachaches 

to bruises and swellings. Sweet marjoram could comfort 

those “given to overmuch sighing,” and wild marjoram could be 

used externally for scabs and itching, poured into the ear with milk 

for earache, used for coughing and “against the swouning of the 

heart” (45). According to Gerard, oregano and wine could remedy 

the stings of “venomous beasts” as well as opium, hemlock or black 

poppy poisoning. The reputation of Origanum as a poisoning antidote 

may have originated with Aristotle, who claimed that a tortoise 

could survive swallowing a snake if it ate oregano (17, 92). 

Gerard also discussed dittany of Crete, claiming that it encouraged 

menstruation, was a “remedie against the stinging of serpents” when 

drunk with wine, and would ward of serpents with its smell. He believed 

the Cretan dittany could draw out splinters, expel arrows and 

aid in wound healing, and reported that goats and deer would eat 

the plant when “wounded with arrows…shake them out by eating 

of this plant, and heal their wounds” (45). 

Religious References and Myth 

Origanum syriacum (Syrian or Lebanese oregano) is considered by 

most biblical authorities to be one of the plants referred to in the Bible as hyssop (77, 92, 102), particularly 

in the Old Testament passages (77). It is believed to be the plant used to sprinkle lamb’s blood 

on the Israelites’ doorposts during Passover in the account of Exodus 12:22 (77, 102) and to have been 

used for purification (Leviticus 14:5-52; Psalms 51:7) and sacrificial offerings (Numbers 19:6-18) (77). 

Origanums also played a role in ancient, pre-Judaic religions and mythology. In addition to its association 

with Aphrodite and Venus, marjoram was reportedly worn during rites to the god Osiris in ancient 

Egypt (84). Dittany of Crete was linked with various goddesses who watched over women during 

childbirth, including the Cretan mountain goddess Dictinna and the Roman goddess Lucina (84, 91). 

The Greek goddess Artemis and the Roman goddess Diana were also linked with the plant, and both 

Artemis and Lucina have reportedly been pictured wearing a crown of dittany of Crete (84, 91). 

Amaracus, one of the former names for the genus, has a mythology of its own. According to legend, the 

king of Cypress once had a servant named Amaracus who was charged with transporting a bottle of 

valuable perfume for the king. When Amaracus dropped the bottle he died of fright, collapsed into a 

pool of the perfume, and was transformed by the gods into a sweet-scented Origanum. Versions of this 

legend have been associated with both sweet marjoram (76) and dittany of Crete (26, 84). 

Language of Flowers 

Illustration of sweet marjoram from 

Gerard’s The Herball, or Generall 

Historie of Plantes, 1633 edition (HSA 

Library rare book collection) 

In the Victorian Language of Flowers, both marjoram and oregano signified joy and happiness (24, 46, 

88). In some interpretations, oregano also meant substance (24), and sweet marjoram could symbolize 


11


blushes, “maidenly innocence” (46), consolation, kindness, courtesy and distrust (66). 

Magic and Other Folklore 

According to magical folklore, dittany of Crete could be “burned to manifest spirits” (31) or enable astral 

projection (31, 54). Probably because of these properties, it is one of the herbs associated with 

Samhain (54), a Celtic pagan holiday that is the basis for the secular Halloween. Wild marjoram also has 

an association with spirits, as it was thought to “help the dead sleep peacefully” (92) if planted on a 

grave and foretell a happy afterlife if found growing on a grave in Greece (48, 80). Both marjoram and 

wild marjoram/oregano are also reputed to attract wealth when placed in sachets (31), and marjoram 

has been used in Sephardic Jewish tradition for healing and to divine the cause of an illness (70). 

Culinary History 

Sweet marjoram was a popular culinary herb in Europe during the Middle Ages (60) when it was used 

in cakes, puddings and porridge (72), and records of its culinary use date back to the 1300s in Spain and 

Italy when it was added to stews and shellfish (8). O. majorana was a common salad herb in the 16th 

century (84) and was used to flavor eggs, rice, meats and fish during the Renaissance (8). Both marjoram 

and oregano have been used to make teas (9, 38, 48), and prior to the introduction of hops, wild 

marjoram/oregano was an ingredient in beers and ales (48). 

Although oregano has been used in the cuisines of its native countries (60) and was employed since 7th 

century B.C. to flavor meat, vegetables, fish and wine (61), the herb’s pervasive culinary popularity is 

somewhat more recent. Oregano has been grown in America since colonial times (28, 85) but was not 

in widespread use in the U.S. until the end of WWII, when American GIs returned from Europe with a 

taste for pizza and Italian sauces (92, 99). 

Dittany of Crete has had more limited culinary use, but the flowers and bracts were reportedly used 

to make tea, and the plant was combined with garlic, parsley, thyme, salt and pepper in a Saxon fish 

sauce (58). 

Other Historic Uses 

Origanums have historically been used for hygiene, fragrance and cleaning. The Egyptians used oregano 

as a disinfectant, preservative and medicine (17). Marjoram was combined with oregano, rosemary and 

lavender by the Romans in linen and bath sachets (9), and sachets of dried Origanum were used to protect 

stored clothes from moths and other insects (84). According to Culpeper, “Marjoram is much 

used in all odiferous Waters, Pouders, etc., that are used for Ornament or delight” (30), and Parkinson 

recommended marjoram, which he called sweete marierome, for use in nosegays, sweet bags and 

sweet washing waters (83). Gerard described sweet marjoram as “of a most pleasant taste and aromatical 

smell” and recommended the leaves as “excellent good to be put into all odiferous ointments, 

waters, powders, broths, and meats” (45). Marjoram was used to polish furniture and floors in Europe 

(17, 48) and was listed as one of Tusser’s strewing herbs (48, 80) scattered over floors to freshen, disinfect 

and ward off disease (85), although it isn’t completely clear whether the plant in question was 

sweet or wild marjoram. 

Marjoram (Origanum sp.) was also grown in English knot gardens as bee and butterfly plants in the Tudor 

and Stewart periods (84), and was planted in mazes during the 16th century (80). 


12


Origanum Today 

Today, oregano is the “largest selling” culinary herb (60). Americans consume 379,000 metric tons of 

oregano per year, the majority of which (63%) is imported (81). (Statistics also include Lippia species.) 

Increases in consumption in recent years may be due in part to popularity of low-fat, low-salt diets, 

which rely more on seasonings (81). See the Uses section of this guide for other contemporary uses. 

Did you know? 

Oregano lends its name to an obscure computer programming language. 

Literature & Art 

For as long as there has been recorded literature, there have been references to the origanums. One 

of its earliest literary appearances is in Aristophanes’s Women in Power (393 B.C.): “Then first strew me 

some origanum underneath, and break off and place under four vine-twigs, and wear a taenia, and place 

beside you the vases, and set down the earthen vessel of water before your door” (5). 

There are many references to marjoram in the classics. It appeared in the 1st century B.C. poem Epithalamion 

by Catullus, was mentioned by Shakespeare as well as English poets Edmund Spencer (16 th 

century) and Michael Drayton (16-17th century), and 19 th century authors Oscar Wilde and Robert 

Browning. 

Shakespeare included marjoram in The Winter’s Tale and All’s Well that End’s Well: “Indeed, sir, she was 

the sweet-marjoram of the salad, or, rather the herb of grace” (Act IV, Scene V). It was also referenced 

in Sonnet 99: “The lily I condemned for thy hand,/And buds of marjoram had stol’n thy hair,” and played 

a role in King Lear, when Edgar must give the password “sweet marjoram” to be dispatched by Lear 

(Act IV, Scene VI) (29). 

Michael Drayton, a contemporary of Shakespeare, made reference to marjoram as a strewing herb in 

his poem, Muse’s Elysium: 

… Germander, Marjoram and Thyme, 

Which uses are for strewing, 

With Hyssop as an herb most prime, 

Here in my wreath bestowing. (86) 

The anonymous English/Scottish ballad Lady Alice includes a bittersweet sentiment: “And bury me in 

Saint Mary’s church/All for my love so true,/And make for me a garland of marjoram,/And of lemonthyme, 

and rue.” (21) 

Although literary references to dittany of Crete are more limited, it did play a noteworthy role in 

Virgil’s Aenied, when the goddess Venus uses the herb to extract an arrow from Aeneus and heal his 

wound: 

A branch of healing dittany she brought, 

Which in the Cretan fields with care she sought… 


13


This Venus brings, in clouds involved, and brews 

Th’ extracted liquor with ambrosian dews, 

And odorous panacee… 

The steel, but scarcely touched with tender hands, 

Moves up, and follows of its own accord, 

And health and vigor are at once restor’d. – source: The Aeneid, Book 12 (110) 

Most explicit references to oregano are more recent, probably because any early works would have 

used the name marjoram. Oregano is mentioned by a variety of 20th century poets and playwrights, 

the most famous being the Chilean Nobel Laureate Pablo Neruda whose Love Sonnet XXXIV opens 

with a reference to oregano (79). 

Although Origanum illustrations have been featured in various herbals, including Gerard’s, portrayals of 

origanums in art are scarce and not well documented. Some sources claim that the goddesses Artemis 

(91) and Lucina (84) have been pictured wearing a crown of dittany of Crete, but the specific artworks 

have not been identified. The earliest known image of Origanum dictamnus appeared in a 1500 B.C. 

fresco that was discovered in the ruins of a Minoan palace near the ancient Cretan city of Knossos (20, 

58, 92). According to one source, dittany’s role in The Aeneid was illustrated in a Pompeian wall painting 

that portrayed Venus bringing the healing plant to Aeneas’s physician (58). A color painting of dittany 

of Crete was also allegedly included in a second century A.D. papyrus found at Umm el Baragat 

(27). 

The role of Origanum isn’t limited to the visual and literary arts. Oregano also appears in a composition 

by jazz musician Art Pepper titled Art’s Oregano. 

Cultivation 

Growing origanums may seem intimidating at first, since growth requirements and hardiness vary 

among species and subspecies (105), but if you start with one or two plants and follow a few basic 

guidelines, cultivation can be easy, low-maintenance and rewarding. In this section, HSA’s expert growers 

will show you how. 

Propagation 

Origanum species can be grown from seed, cuttings, division or layering, and the best method will depend 

on the plant’s growth habit and variability. Susan Belsinger’s rule of thumb is to “take the lead 

from the plant” (7). In general, she takes cuttings for upright plants, layers the sprawling types and divides 

if plants get very large. According to Susan, “If you have a really sprawling one it almost selflayers. 

It’s so easy all you need to do is take a branch, put a little soil on it and put a rock on top” (7). 

Susan recommends layering for O. xmajoricum, O. onites and O. vulgare subsp. hirtum, which though 

erect, will easily “flop over” and spread. Because O. majorana and O. dictamnus are upright, Susan grows 

them from cuttings. She also propagates O. xmajoricum, O. onites and O. vulgare by division. After dividing, 

O. xmajoricum plants can be placed in 4-inch pots (11). Scott Kresge propagates the plants in his 

HSA-registered Origanum collection from cuttings, but also divides the larger clump-forming varieties in 

his garden (64). Division can also be a means of pruning. See the Pruning & Harvesting section for details. 


14


To propagate sweet marjoram and O. xmajoricum from cuttings, Tina Marie Wilcox suggests cutting 

about 8 inches down the stem, 2-3 nodes from the top so that the base of the cutting is in the semihard 

woody portion of the stem, and nipping off the weak uppermost inch or two of the stem tip. New 

branches will grow from the nodes (114). Rae McKimm recommends taking cuttings from a semi-ripe 

portion of the stem since “new green growth will rot easily, and woody material takes longer to strike 

roots and results in a leggier plant” (75). Cuttings can be taken in late spring (16) or summer (109). O. 

xmajoricum can be rooted in sand, water or a mix of sand, peat and perlite (11), and Francesco DeBaggio 

roots all of his cuttings in a peat-based soilless mix (32). Madalene Hill, Gwen Barclay and Henry 

Flowers prefer to propagate their Origanum plants from cuttings because it is easy and preserves the 

plant’s genetic characteristics (52). Francesco DeBaggio points out that propagating from cuttings is 

particularly useful for culinary origanums to preserve flavor (32). 

Growing from seed can be a tricky proposition for many of the more variable Origanum species. If 

grown from seed, the resultant plant will often lack the desired scent and flavor due to genetic variation 

and crossing. Rex Talbert recommends propagation methods like division and cuttings that clone 

the source plant’s chemistry and form and preserve its aroma and flavor (95). Growing from seed is a 

last resort for Madalene Hill, and she will only use this method if seed is all that is available (51). 

Madalene Hill and Gwen Barclay caution against planting seeds directly in the ground because they may 

be washed away by rain or eaten by birds (51). If you do decide to take your chances and propagate 

from seed, your best bet is to start in flats. In their book, The Big Book of Herbs, Arthur O. Tucker and 

Thomas DeBaggio suggest sowing both oregano and marjoram uncovered (102), but Carol Morse, who 

helps maintain an HSA-registered Origanum collection in northern California, likes to “sprinkle small 

pinches of seeds on lightly tamped, slightly moist soil” and “barely cover the seeds with ground vermiculite 

and water with a mister to get it evenly wet” (78). She prefers topping with vermiculite to 

hold moisture. Marjoram will generally germinate in 5 days and oregano in 4 at a temperature of 70°F 

(102), but Carol Morse finds that in her northern California greenhouse, where nighttime temperatures 

can drop to the 30s and 40s, germination may take up to a month. Francesco DeBaggio and Tina 

Marie Wilcox propagate O. majorana from seed, and this species is the only Origanum Francesco grows 

from seed because it will generally come true. He has found that seed from seed catalogs is more reliable 

for O. majorana than the other Origanum species, but cautions that although the species can be 

grown from seed, any named cultivars should be grown from cuttings (32). 

In March, Tina Marie sows 1-2 seeds per cell and uses a heat mat to encourage germination. When the 

plants have germinated, she removes the weaker one, leaving one plant per cell. When it has 2-3 true 

leaves she moves it to a 4½-6-inch pot before transplanting into the ground (114). Rae McKimm starts 

her seeds in January using fluorescent lights on a timer, 16 hours on and 8 hours off (75). For starting 

seed, Francesco DeBaggio recommends a soilless peat-based growing medium (32). 

Beginners may want to start by purchasing a young plant. Because origanums are so variable and are 

often mislabeled by nurseries and retail outlets, many of HSA’s Origanum experts recommend smelling 

a culinary oregano or marjoram before you buy it (7, 51, 95, 114). Plants may be labeled oregano and 

actually be an ornamental subspecies of O. vulgare rather than a culinary type like O. vulgare subsp. hirtum. 

For O. xmajoricum, matters are even more complicated. O. xmajoricum is a hybrid of O. vulgare 

subsp. virens and O. majorana, but since the rules of nomenclature require that the subspecies is not 

specified in the cross, a plant labeled O. xmajoricum may actually have a parent that is a different subspecies 

of O. vulgare and may not have the characteristic scent and flavor (95). According to Rex 

Talbert, unless O. xmajoricum is grown from cuttings, genetic variation can occur that may produce a 


15


culinarily flavorless plant, even if the plant’s parents are O. majorana and O. vulgare subsp. virens (95). 

Interestingly, although O. vulgare subsp. virens is recorded as the subspecies of O. vulgare involved in the 

originally authored cross, the subspecies itself is not generally used as a condiment (102). 

In the South, fall is a good time to buy plants for transplanting outdoors (51). Susan Belsinger and Tina 

Marie Wilcox suggest looking for O. xmajoricum as Italian oregano or the cultivar ‘Hilltop’ and to taste 

the plant before purchasing. According to Tina and Susan, the leaf “should tingle on your tongue with 

the familiar spicy pungency of oregano, yet the sweetness should round out the spice, and it should be 

only very mildly hot” (11). 

For beginners, the majority of HSA’s experts recommend O. vulgare subsp. hirtum (1, 7, 75, 95, 101), O. 

xmajoricum (7, 32, 51, 95) and O. majorana (7). Scott Kresge finds that O. vulgare. subsp. hirtum is “the 

most tolerant of extreme conditions” (64). Dr. Arthur O. Tucker considers this species the best for 

outdoor culture for the home gardener because it is hardy in most North American gardens and has a 

flavor that works well for pizza and other foods that call for oregano (101). O. xmajoricum is another 

favorite that Francesco DeBaggio recommends for its mild pungency and excellent flavor (32). Likely 

due to a trait inherited from its parent O. vulgare subsp. virens, O. xmajoricum is hardier than O. majorana 

and can be a good plant for many novice gardeners. 

OUTDOOR CULTIVATION 

Origanum plants are perennials or subshrubs with hardiness ranging from Zone 5 to Zone 9 depending 

on species/subspecies. Many are tender and are grown as annuals in North America or are grown in 

pots and overwintered indoors (102). Origanums grow so easily that some species, like O. vulgare, if 

left unchecked, may become invasive and spread like weeds. See the Species Highlights section for 

more information on habit, growth form and hardiness. 

Soil 

Origanums can grow in a variety of soils and climates 

(85, 116) but thrive in dry, rocky conditions that mimic 

their native habitat. They prefer well-drained to dry 

(16), sandy (33, 75), gravelly loam (102) with a neutral 

to alkaline pH (16, 85), about 6.9 for O. majorana and 

6.7 for O. vulgare subsp. vulgare (102). Wood ashes or 

dolomitic limestone can be used to reduce acidity (85). 

Good air circulation/aeration is also essential (104). 

Origanum bed with Mediterranean mulch 

Photo by Susan Belsinger 

Raised beds can be helpful for aiding drainage and preventing 

weed growth (116). Susan Belsinger and Tina Marie 

Wilcox have an easy and economical method for creating a raised bed. Simply dig paths around and 

through the garden, shoveling the soil from the paths to create the beds as you dig (116). Francesco 

DeBaggio recommends raising the planting bed 6-12 inches or planting each plant on its own mound to 

promote drainage. He also suggests light colored gravel if your climate is humid. He doesn’t recom- 

mend standard organic mulch because it holds too much humidity around the foliage (32). Barbara Varland, 

who maintains an HSA-registered Origanum collection in Cincinnati (zone 6) plants in raised beds 

to overcome heavy clay soil and uses a combination of soilless mix, sand, compost and chicken grit 

topped with a pea gravel mulch for all of her Origanum plants (109). Susan Belsinger and Tina Marie 


16


Wilcox recommend using ground rocks, shells or greensand, plus builder’s sand and a mixture of compost, 

fish meal, blood meal, and/or worm castings to provide a healthy root foundation (116). 

Planting 

Before transplanting, plants that have been started indoors should be hardened off in a cold-frame for 

about a week to acclimate them to the outdoors (32, 102). (See Propagation section for information 

on starting plants.) They can be transplanted into the ground after the last chance of frost (32). Winter-hardy 

perennials can be planted in spring, summer or fall, depending on when the ground freezes 

(7, 95). 

The required spacing between plants will vary depending on the species and growth habit. Art Tucker 

and Thomas DeBaggio recommend spacing O. majorana plants 6-12 inches apart for home gardens 

(102), and according to Francesco DeBaggio, 6-10 inch spacing will work for most species (32). Tina 

Marie Wilcox spaces sweet marjoram 1½ feet apart, and Henry Flowers recommends 1½-2 foot spacing 

for O. xmajoricum unless planting in a border or hedge, in which case spacing can be closer (51, 

114). Gwen Barclay reminds gardeners that the spreading, low-growing origanums will fill in regardless 

of how they are spaced at planting, and make great groundcovers for this reason (51). 

Light 

Origanums can be grown in full sun or partial shade but will have improved scent and flower color with 

at least ½ day of full sun (104), but Carol Morse, who gardens in Zone 9, finds that marjoram (O. majorana) 

prefers light shade on very hot, windy days (78), and one source suggests north-facing rock garden 

slopes for species with hop-like blooms (112). Morse has also had success growing O. vulgare 

subsp. hirtum, and the cultivars O. vulgare subsp. vulgare ‘Humile,’ O. ‘Marshall’s Memory,’ O. ‘Kent 

Beauty’ and O. ‘Santa Cruz’ in morning sun. 

Water 

For the genus Origanum, proper drainage is more of a concern than watering. Plants can tolerate moist 

to dry conditions, and established plants are drought tolerant (102). All origanums prefer well-drained 

soil, but some require sharper drainage than others. Drainage is particularly important for O. dictamnus 

(51, 105), O. microphyllum and O. rotundifolium (51). Humidity is also a concern, and origanums generally 

dislike high humidity (104). Low humidity is crucial for hairy-leaved plants like O. dictamnus (95, 101, 

105), which can be grown to zone 7 if the air is dry enough (105). According to Dr. Arthur O. Tucker, 

“Origanum dictamnus is even hardy to Denver, I understand, because the summers and winters are dry, 

but I cannot get it through a Delaware winter because of the excessive moisture” (101). Holders of 

HSA-registered Origanum collections, Carol Morse and Richard Dennis, suggest minimal watering. Tina 

Marie Wilcox, who gardens at the Ozark Folk Center in Arkansas, doesn’t water her outdoor origanums 

at all and grows them on mountain ridges for good drainage (114). According to Rae McKimm, 

“supplemental watering is needed only during extremely dry conditions – then water slowly and 

deeply” (75). For containers, McKimm suggests watering well and deeply and waiting until the soil is 

almost completely dry before watering again. For Scott Kresge, O. vulgare and its subspecies are most 

tolerant of wet conditions (64). 


17


Fertilizer 

Most origanums will thrive with minimal fertilizer if planted in soil amended with gravel, shells, sand and 

compost, and proper soil amendments are especially critical for container-grown plants. According to 

Madalene Hill and Gwen Barclay, most plants grown in containers in the South, including herbs, require 

regular fertilization because of the excessive amount of water required during hot summers. Weekly 

or biweekly applications of half-strength fertilizer may be required (51). Scott Kresge waters his container 

plants with manure tea in the summer and top-dresses his in-ground origanums with compost 

made from plant material, leaves and horse manure (64). Fish meal, blood meal and worm castings are 

other possible organic additions (116). At the National Herb Garden, James Adams amends ground 

plantings with compost once or twice a year (1). Susan Belsinger recommends foliar feeding with kelp, 

fish emulsion or compost tea when transplanting and once a month during the summer. She sprays 

plants early in the morning or late in the day so that the sun does not evaporate the solution (7). Tina 

Marie Wilcox feeds plants up to twice a month during the active growing season, but discontinues in 

September to ensure the plants a healthy winter (114). Francesco DeBaggio recommends granular or 

liquid organic fertilizers and suggests light fertilizing to prevent rapid, soft growth that becomes disease 

prone (32). Disease isn’t the only reason to go easy on the fertilizer. According to Henry Flowers, 

plants given too much nitrogen will be rangy and less flavorful (51). 

Containers 

Most Origanum plants can be grown in containers, for hardiness, appearance, and convenience or to 

control the more aggressive types. Susan Belsinger, who gardens in Zone 7, grows some of the more 

tender species like O. majorana and O. dictamnus in pots that can be brought inside in October and returned 

outdoors in late April or early May after the danger of frost has passed. She starts plants in 2-4inch 

pots and eventually moves to 8-inch pots. Even if the plant will be staying in the same size pot, it is 

important to trim the roots and change the soil annually or at least every 2-3 years. Susan grows O. rotundifolium 

hybrid ‘Kent Beauty’ in hanging baskets for its beauty as an ornamental (7). 

Gwen Barclay recommends container growing to beginners because it allows plants to be moved for 

optimum sun exposure and to protect from excess water/rain. This is especially important for grayleaved 

and smaller-growing plants that require more drainage, like O. microphyllum, O. dictamnus and O. 

rotundifolium. Henry Flowers recommends a porous container like terra cotta for proper drainage, using 

a 6-inch pot for smaller types and a 20-24-inch pot for O. xmajoricum and O. vulgare. Origanums can 

also be planted in whiskey barrels where upright habit plants like O. xmajoricum can be grown with 

other herbs and vegetables. Madalene Hill and Gwen Barclay like to grow the culinary origanums with 

tomatoes or chili peppers, rosemary, parsley and chives, planting 5 to 7 plants per barrel (51). Richard 

Dennis recommends ‘Kent Beauty,’ ‘Santa Cruz’ and O. libanoticum for container growing (34). 

Tina Marie Wilcox recommends all Origanum species for container growing, but for different reasons: 

“The showy ones look nice in containers; the tender ones are happy in containers” and the more invasive 

types can be controlled with container culture. She prefers to grow O. vulgare in a 7-inch hanging 

basket where it can cascade over the side but be prevented from spreading across the garden (114). 

Scott Kresge suggests container growing for species that are difficult to grow and susceptible to being 

wet (64). Pot marjoram (O. onites) is a tender perennial that must be grown in terra-cotta pots and requires 

“cool, near freezing temperatures over winter” (102). Carol Morse likes to grow O. vulgare 

subsp. hirtum in 2-gallon herb bowls with thyme and rosemary since they all grow roots at the same 

rate. She keeps hers near her kitchen door and finds the plants will last about 3 years grown this way 


18


(78). Rex Talbert has had the same plants for 10 years (95), and according to Tina Marie Wilcox, O. 

xmajoricum “will last forever if repotted, divided and root pruned” (114). Containers are also a good 

way to showcase diminutive plants like O. microphyllum, O. ‘Kaliteri’ and O. sipyleum, and plants with 

showy blooms such as O. ‘Kent Beauty,’ O. ‘Barbara Tingey,’ and O. dictamnus (109). 

Container plants have special requirements for soil, fertilizer and water. When growing in containers, 

Susan Belsinger and Tina Marie Wilcox use an aggregate mix of oyster shell, activated charcoal, greensand 

and granite meal; a meal mix of fish meal, bone meal and kelp; and a mulch of crushed oyster shell, 

greensand, activated charcoal, coarse sand, granite or rock dust and lava rock (116). See the Water 

and Fertilizer sections for additional information. 

INDOOR GROWING 

Disclaimer: The Herb Society of America would like to encourage gardeners to cultivate plants appropriate 

to their region and season. We realize, however, that opinions on the appropriateness of indoor 

growing vary, and indoor cultivation is the only way that some herb enthusiasts will be able to grow 

fresh oregano and marjoram. 

Most of HSA’s Origanum experts don’t grow origanums indoors except to start seeds/plants or as a last 

resort. Rex Talbert prefers outdoor growing, but has grown Origanum plants in ceramic chimney flues 

in a tiered arrangement on occasion (95). 

Carol Morse grows Greek oregano (O. vulgare subsp. hirtum), O. vulgare subsp. vulgare ‘Humile’ and 

sweet marjoram indoors in individual 6-inch pots and finds that although the plants don’t become dormant 

they do slow down significantly in the winter and require less food and water during this time. 

During other parts of the year, indoor plants require additional water and food. Although high humidity 

can be a problem for outdoor origanums, for Carol, the excessively low humidity caused by air conditioning 

and heating can be trouble for indoor plants, and she recommends keeping plants in the 

kitchen, away from vents (78). 

Although outdoor Origanum ground plantings can thrive with minimal fertilizer, indoor, containergrown 

plants require additional fertilization. Scott Kresge supplements with ¼-½ strength fertilizer 

every other watering, and he waters greenhouse plants 1-2 times per week in spring and fall and every 

week or two in winter using a dositron (64). According to Francesco DeBaggio, although origanums 

need aeration year round, proper air circulation is even more crucial during the winter, and he recommends 

keeping the roots and foliage as dry as possible without letting the plants wilt (32). Division is 

also essential for many indoor plants. See the Pruning & Harvesting section for information. 

Some tender perennial species like O. majorana, O. onites and O. dictamnus may need to be overwintered 

indoors even if they are grown part of the year as outdoor container plants (114). Barbara Varland 

overwinters her tender perennial species indoors under lights (109), but Rex Talbert houses 

sweet marjoram outdoors in a cold frame during the colder months (95). According to Madalene Hill 

and Gwen Barclay, moving tender herbs in containers to an unheated porch will usually offer enough 

protection in the South. Although plants can be brought into the house or garage during periods of 

very low temperatures, in general, herbs don’t thrive indoors in their region (51). No matter where 

you garden, even if you start seed and overwinter indoors, most plants will be more robust if moved 

outside as the weather permits. 


19


Pests & Diseases 

Although pests and diseases are not a common problem for Origanum species, there are some to 

watch out for. Origanum plants are susceptible to a variety of fungal diseases. Rust fungi (Pucinnia sp.) 

(56) causes circular spots on the leaves, and the cultivars ‘White Anniversary’ and ‘Dr. Ietswaart’ are 

most susceptible (95). Origanum vulgare can fall prey to Fusarium oxysporum, F. solani (102) and alpha 

mosaic virus (103). Other fungi that may afflict Origanum plants include Botrytis spp., Phytopthera and Pythium 

(32), which can cause damping off and various forms of rot (40). 

Care and propagation method impact disease resistance. Arthur Tucker and Tom DeBaggio report that 

O. majorana is less vulnerable to root and stem diseases if grown from cuttings (102), and Rae McKimm 

finds that container-grown plants are more susceptible to fungal infections (75). To thwart fungal attacks, 

avoid over-watering and make sure plants have proper air circulation. Pruning and dividing can 

improve air circulation (1, 32), and moving plants to a sunnier location can also help (1). 

If your plant does succumb to a fungal disease, Susan Belsinger suggests removing and discarding the 

diseased plants or plant parts. Do not add them to the compost pile where the fungus can survive (7). 

According to Madalene Hill and Gwen Barclay, infected soil should also be removed (51). 

Although pests may infest the garden, they are more of a problem indoors and in the greenhouse. 

White fly, aphids, mealy bugs and red spider mite may attack greenhouse plants (7, 114). Susan 

Belsinger recommends spraying them off with water or chili-garlic soap spray the day before moving 

plants indoors for the winter (7). In the garden, spit bugs may infest plants and lead to soggy foliage and 

mildew. Tina Marie Wilcox uses organic controls including strong streams of water, Neem seed oil, 

Safers soap and a few drops of essential oil of cinnamon as an insect repellent (114). Fourlined plant 

bug can cause dark spots on the leaves of O. xmajoricum in the spring but can be combated by applying 

rotenone and removing affected leaves (11). 

Although the above list of potential threats may seem overwhelming, most gardeners should experience 

few problems if a few simple precautions are taken. The best protection against pests and diseases 

is proper growing conditions, including using sterile potting medium, keeping plants well-aerated 

and avoiding excessive watering. 

Pruning & Harvesting 

There are several reasons to prune Origanum plants: for appearance, for the health of the plant and to 

make room in the garden. The added benefit of pruning is that it can be a way to harvest and enjoy the 

culinary origanums throughout the growing season. 

Plant tips should be pruned when transplanting to stimulate new growth. For plants with an upright 

growth habit like O. xmajoricum, Henry Flowers suggests cutting back to a rounded shape 2-3 times a 

year. For O. xmajoricum, it is necessary to uncurl soft growth in order to prune. In February in the 

South, Madalene Hill and Gwen Barclay remove dead wood and winter damage “as you would for 

roses.” Madalene points out that it is even necessary to prune groundcover origanums if they become 

too aggressive (51). 


20


Francesco DeBaggio prunes his potted Origanum plants aggressively in spring and summer, cutting small 

plants down to 2-3 inches high and larger woodier ones just above the wood or approximately 5-6 

inches. Aggressive pruning improves air circulation and prevents disease. He prunes moderately to 

lightly in early fall to remove weak, spindly growth, to encourage branching and additional growth, or 

to harvest a few sprigs for use in the kitchen (32). 

Remember that the leaves and aerial portions are not the only part of the plant that must be pruned. 

The roots should also be trimmed. This is particularly important if growing origanums in containers, 

but also applies to garden plants. According to Tina Marie Wilcox, for O. xmajoricum, it’s important to 

divide plants and remove old, dead roots every few years even if the plant is in the ground. The middle 

of the patch dies out because the roots fill up the space and consume the humus, preventing the plant 

from absorbing nutrients (114). For optimum health, aggressive or clump-forming indoor- and container-grown 

plants require annual division, and Carol Morse recommends dividing indoor-cultivated 

Greek oregano and ‘Humile’ yearly (78). Madalene Hill and Gwen Barclay caution against pruning roots 

in hot climates except during the coolest time of the year, November through early February, when 

most plants are dormant (51). 

For ornamentals, deadhead flowers to encourage new buds and lengthen bloom time (115). Deadheading 

before flowers go to seed is also important to prevent spreading/crossing in the garden (33). 

Origanums should be harvested just before flowering (7, 75, 78, 85, 109, 114), but waiting for the buds 

to form will maximize the essential oils present in the plant (103, 115). Rex Talbert points out, however, 

that these differences may not be obvious and a larger quantity of oil does not mean that it is of 

higher quality (95). If harvesting the flowers for dried arrangements, harvest while in fullest bloom (1). 

For culinary origanums, expect at least two major harvests per season. Susan Belsinger cuts back her 

culinary origanums from ⅓-½ before blooming and then cuts plants almost all the way back in the fall 

(7). Tina Marie Wilcox harvests O. xmajoricum down to the ground 2 times per year when coming into 

bud and tip harvests sweet marjoram as often as every 2 weeks (114). Remember that tips can be harvested 

throughout the growing season. 

Preserving & Storing 

Drying 

Oregano and marjoram are ideal for drying because they retain their flavor better than many other 

dried herbs (51). Although drying does cause the loss of some essential oils, Susan Belsinger loves O. 

xmajoricum dried almost better than fresh and raves that it “smells heavenly and makes you want to 

cook” (7). 

Origanums can be dried on screens, trays, in drying baskets or hung in bunches from the ceiling in a 

warm, dry area (1, 7, 75, 109). Rae McKimm hangs her origanums in the attic, and Barbara Varland uses 

her garage. Jim Adams dries by attaching herb bundles to hangers using rubber bands. If the humidity is 

low, Francesco DeBaggio simply dries them on a paper towel in the open air (32). Rae McKimm suggests 

stirring the herbs to ensure even drying. If you live in a humid area, Susan and Francesco recommend 

finishing in the oven on a cookie sheet. Place whole, intact stems in an oven that has been heated 

to 150-200°F and then turned off (7). Leave the oven door open to avoid cooking the leaves (32). Your 


21


Origanum will be dried when the leaves are crisp and stems do not bend (7). 

Madalene Hill and Gwen Barclay dry their herbs piled loosely on a tray in an air-conditioned room; the 

stiff stems separate the softer foliage and allow much faster drying. They prefer not to oven or microwave-dry 

culinary origanums to avoid the loss of essential oils that may occur at prolonged exposure 

to high temperatures. Using this method, the smaller-leaved species like sweet marjoram (O. majorana) 

should dry in 3-4 days (51). 

Tina Marie Wilcox uses more unorthodox drying methods. Her favorite is the refrigerator drying technique. 

A frost-free refrigerator can dehydrate any of the origanums in a couple of weeks. Place herbs in 

a thin layer in an open paper bag laid on its side. She prefers this method to retain color, flavor and essential 

oils. Tina also car dries her herbs in a paper bag, and the heat of the car mimics a drying oven 

(114). For optimum flavor, O. majorana can be convection dried at 113°F, and blanching before drying 

will preserve the green color of the leaves but will decrease essential oil content (102). 

Whichever method you use, after herbs are dried, remove the leaves by sliding your finger down each 

stem (7). Broken stems must be removed before using (51). After drying, store the leaves in glass jars 

in a dark, dry area. Or, if you will be using them quickly, follow Carol Morse’s lead and hang in bunches 

in the kitchen “for that extra garnish” (78). 

Remember that origanums can be dried for flower arrangements as well as culinary use. If drying for 

arrangements, dry on trays or hung bunches (78), but don’t strip the leaves. For dried arrangements 

Carol Morse prefers Greek oregano (O. vulgare subsp. hirtum), and the cultivars ‘Marshall’s Memory,’ 

‘Hopley’s Purple,’ ‘Santa Cruz’ and ‘Kent Beauty.’ 

Frozen Oil Concentrates 

For taste and convenience, Madalene Hill and Gwen Barclay prefer frozen oil concentrates to other 

preservation methods. To make an oil concentrate, blend 2 cups firmly packed fresh marjoram leaves, 

tender stems and tips with ½ cup vegetable or olive oil in a food processor. Freeze in a frost-free 

freezer in freezer-rated plastic or glass containers. Frozen oil concentrates will keep at least 1 year, but 

be sure to keep frozen to prevent botulism (51). 

Other Preservation and Storage Methods 

Susan Belsinger makes Southwestern vinegar with oregano, marjoram, chile peppers and garlic in apple 

cider vinegar or rice wine (7). Origanum sprigs can also be layered in salt in sterilized pint jars, and fresh 

stems will keep for a few days in the refrigerator in plastic bags (82, 85). Madalene Hill and Gwen Barclay 

suggest wrapping sprigs in paper towels and placing in tightly closed plastic bags in the hydrator 

(crisper) section. Origanums will also keep for several days in a glass of water on a countertop as long 

as the leaves are not submerged (52). 


22


Uses 

Some origanums are valued for their taste and aroma, others for their medicinal properties and economic 

value, while yet others are prized for their beauty as ornamentals. Many species have multiple 

uses. If there is an herbal use, there is probably an Origanum to fill it. This section provides an overview 

of the myriad uses of this multifunctional genus. 

CULINARY USES 

Even the most inexperienced cooks know that oregano is one of the key ingredients in pizza and pasta 

sauce, and sweet marjoram is a signature poultry-stuffing herb. “The heart and soul of Mediterranean 

cuisine” (7), Origanum plants are essential components in Italian, Greek and French cooking. Although 

oregano and sweet marjoram are staples for many cooks, the culinary use of Origanum isn’t limited to a 

few foods or species of plants. Origanum plants are very versatile (51) and there are many different culinary 

species with an array of distinct flavors and uses. 

Origanum majorana (sweet marjoram) 

“Of all herbal fragrances there is none to my mind more pleasant than that of sweet marjoram, of that 

plant which the French call “Marjollaine à Coquille” and put with keepsakes and add to salads.” – 

Henry Beston, Herbs and the Earth (13) 

As its common name implies, sweet marjoram is the mildest and sweetest of the culinary origanums. 

Susan Belsinger describes the flavor as “honeyed,” similar to sweet broom with “a tiny little bit of 

mint… slightly floral… [with] a touch of citrus and a hint of clove” (7). Madalene Hill and Gwen Barclay 

call it “balanced, warm, comfortable and homey like chicken and dumplings or turkey and dressing” 

(51). 

Sweet marjoram has a wide variety of culinary uses. It can flavor liqueurs and beers (35, 39) and is one 

of the herbs in the infamous traditional absinthe (23). It can be used in herbal vinegars (13), and with a 

variety of meats and vegetable dishes. Leaves, flowers and tender stems can be added to stews, poultry, 

stuffing, syrups, dressings, cheese mixtures for sauces and spreads, seafood, omelets, pizza, salads 

and sausages (38, 51, 92) and tea can be made from the leaves (38). Sweet marjoram compliments 

mushrooms, carrots, cauliflower, spinach, squash, peas and asparagus (72, 92). It combines well with 

other herbs and spices including oregano (7), garlic, parsley, thyme, bay leaves, black pepper, chives, 

horseradish and nutmeg (72). 

With its sweetness, O. majorana is a natural addition to desserts. If you lived in the 16 th century, you 

may have been treated to sugar flavored and scented with marjoram flowers (84). Scott Kresge recommends 

sweet marjoram for crème brulee, ice cream, custards, pies/tarts and other fruit desserts. According 

to Scott, the herb complements apples, melons and tropical fruits like papaya and mango (64). 

Commercially, sweet marjoram is an ingredient in many processed foods. The seeds are used in meat 

products, candy, beverages and condiments (38, 92), and the essential oil/oleoresin flavors sauces, preserves, 

soups, meats, frozen desserts, baked goods and snack foods (69, 92), but remember that marjoram 

essential oil is only GRAS at 1-40 ppm (102) and shouldn’t be used by home cooks. 


23


Origanum vulgare subspecies and cultivars (oregano) 

While marjoram’s primary flavor is sweet and mild, oregano’s is spicy and strong. Fresh oregano has a 

spicy aroma reminiscent of clove and balsam, and the dried herb has a pungent flavor with notes of 

peppermint, pine and clove (9). Oregano is traditionally used in Italian, Greek and Mexican dishes (16). 

Flowering tops are used in beers and ales, and fresh and dried leaves can be added to soups, casseroles, 

sauces, stew, stuffing, eggs, olives, teas, tomato-based dishes (38) and strong-flavored foods like 

chili (16) and pizza (92). Flowers have a spicy flavor similar to the leaves and can add a flavorful and 

decorative touch to vegetables, salads and other foods (7). Oregano complements cabbage, kale, chard, 

tomatoes, mushrooms, zucchini, broccoli, beans, tomatoes, peppers, onions, aubergine, potatoes (72), 

eggplant (92), cucumber (95) and a variety of meats, poultry and seafood (92). Madalene Hill and Gwen 

Barclay suggest tying small branches together to make a meat-basting brush (53). Oregano can be combined 

with black pepper, parsley, marjoram, capers, thyme, sage, rosemary, basil, garlic, coriander and 

cayenne pepper (72), and fresh leaves can enliven cream sauces, eggs and cheese dishes (85). Like 

sweet marjoram, oregano can also be added to liqueurs (35) and was reportedly a component of absinthe 

(23). Both oregano and marjoram can be used as salt substitutes (114). Commercially, the oil 

and/or oleoresin are used to flavor alcoholic beverages and processed foods (89) including baked 

goods, meats, condiments, vegetables, snack foods, fats and oils (72). When converting for recipes, the 

ratio of fresh to dried is 1 teaspoon: ½ teaspoon (99). 

Many sources simply list culinary oregano as O. vulgare (16, 35, 38, 48, 85, 92) but of all the subspecies 

of O. vulgare, only O. vulgare subsp. hirtum (Greek oregano), O. vulgare subsp. gracile (Russian oregano) 

and O. vulgare subsp. glandulosum (Algerian oregano) are useful in cooking, although O. vulgare subsp. 

glandulosum is uncommon in the U.S. (102). By far the most widely used and recommended is O. vulgare 

subsp. hirtum, which has a “sharp,” “creosote-like” aroma (102) and a flavor that is the standard for 

pasta and tomato sauce (38). This subspecies was introduced to the American herb trade by HSA 

member Arthur O. Tucker via Well-Sweep Herb Farm in 1979 (100). Although O. vulgare subsp. vulgare 

is generally not recommended for cooking (102), Rex Talbert and Carol Morse like the cultivar 

‘Humile,’ and Rex describes its flavor as “sweet” (78, 95). 

It is also worth repeating that plants from other genera have the characteristic oregano flavor and are 

known and used as “oregano.” Examples include members of the Verbenaceae (verbena family), Lippia 

graveolens (Mexican oregano) and L. micromera (Jamaican oregano); and other plants in the mint family, 

Poliomintha bustamanta (Mexican oregano), Plectranthus amboinicus (Cuban oregano) (100, 102) and Salvia 

greggii (San Antone oregano, autumn sage) (16, 51). 

Although a large proportion of standard spice-rack oregano is O. vulgare subsp. hirtum, bottled commercial 

brands may also include O. onites (pot marjoram) and species from different genera, including 

Mentha spicata (spearmint), Mentha pulegium (pennyroyal) and Melissa officinalis subsp. altissima (a type 

of lemon balm) (100). 

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, pas- 


24


tas, 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). 

Origanum onites (pot marjoram, rhigani/rigani, Turkish oregano) 

O. onites has a sharp (10), peppery flavor (16, 92, 104) and a scent similar to thyme (16, 92). It is one of 

the flavorings in Turkish Delight candy (38) and can be used fresh or dried in tea, salads and meat 

dishes (38, 92). Its strong taste complements Greek dishes (10) and meats (16). 

Origanum dictamnus (dittany of Crete, hop marjoram) 

Although not in widespread culinary use in the United States, flowers are used in tea in its native 

Crete, and leaves have been added to sauces, salads and vermouth (16, 38, 92). Dried leaves and extracts 

have also been reportedly used in bitters, liqueurs and baked goods (43 cited in 92). None of 

HSA’s Origanum experts recommend this species for culinary use, and Madalene Hill and Gwen Barclay 

find the scent too medicinal (51) and the flavor too strong for cooking (53). 

Origanum syriacum (za’atar, Syrian oregano, Lebanese oregano, Bible hyssop) 

Native to the Middle East, this Origanum can have a thyme or oregano flavor (102). A dried, ground 

mixture of O. syriacum and salt is eaten by the Bedouin people (38), and the leaves and flowering tops 

are used as a seasoning (38, 92). One of this species’ common names, za’atar, comes from the Middle 

Eastern condiment of the same name, which is a combination of O. syriacum, sesame seeds, sumac berries 

(Rhus coriaria) and salt (16, 94). 

Lesser-known culinary species 

Other species with culinary use include O. minutiflorum (Spartan oregano) from Turkey (102), Origanum 

xhybridinum (showy marjoram) (16) and O. microphyllum, which has a “strong spicy flavor” (92). 

Recipes 

The following recipes have been provided courtesy HSA members Susan Belsinger, Tina Marie Wilcox, 

Scott Kresge, Madalene Hill and Gwen Barclay. Note to recipes by Madalene Hill and Gwen Barclay: 

Madalene and Gwen tend to combine several fresh, mild and robust culinary herbs in a dish, along with 

herbal seeds, aromatic vegetables and other strongly flavored ingredients such as cheese, mustard or 


25


wine to create deep, complex tastes. They rarely use a single herb alone, preferring not to create an 

easily identifiable flavor (51). 

WARM CHICKEN SALAD OREGANATO 

A delicious recipe of Greek origin, perfect for spring or summer-weather picnics. 

2 fryer chickens, cut into serving pieces 

2 teaspoons salt, divided 

2½ pounds red new potatoes, or other boiling type 

½ cup olive oil 

4 tablespoons fresh oregano leaves and tender stems – mild O. xmajoricum or strong 

Greek type 

3 tablespoons fresh parsley leaves and tender stems 

½ teaspoon freshly ground black pepper 

2 cloves garlic, cut in several pieces 

¼ cup lemon juice 

1 bunch watercress, chopped or ½ cup chopped nasturtium leaves if in season 

2 hard-boiled eggs, coarsely chopped 

Nasturtium flowers to garnish, optional 

Cook chicken with 1 teaspoon salt in a small amount of water until tender. Remove and drain, reserving 

broth. Cook potatoes in reserved broth with remaining teaspoon of salt. While potatoes are cooking, 

prepare dressing by blending the olive oil, herbs, pepper, garlic and lemon juice together in a food 

processor or blender. When potatoes are tender, drain and reserve broth. Add marinade, along with 

cooked chicken, and about ¼ cup broth. Taste for salt and adjust as needed. Serve warm or at room 

temperature with watercress or nasturtium leaves and hard-boiled eggs, garnished with nasturtium 

flowers. 

Notes: Meat may be taken off bone to serve but avoid breaking up too small. Firmly pack the fresh 

herbs for measuring. It is not necessary to chop the oregano and parsley before blending. 

Yield: 8-10 generous servings 

Recipe © Madalene Hill and Gwen Barclay 

ROASTED RED PEPPER AND FENNEL VINAIGRETTE 

This crunchy sweet salad is from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave 

Press, 1992. 

2 large red bell peppers, roasted and peeled 

2 Florence fennel bulbs, about 1¼ pounds 

2 or 3 tablespoons balsamic vinegar or red wine vinegar 

⅓ cup olive oil 

1 garlic clove, minced 

1 tablespoon fresh marjoram leaves, coarsely chopped 

1 tablespoon fresh Italian parsley, coarsely chopped 


26


Salt and freshly ground black pepper to taste 

Marjoram blossoms 

Cut the peppers in half and remove the seeds. Slice them into ¾-inch slices. 

Trim and clean the fennel and cut it lengthwise into ¼-inch slices. Blanch in abundant, boiling, lightly 

salted water for about a minute. Drain, cool to room temperature, and pat dry. 

Arrange the peppers and fennel in a serving platter. 

Add the vinegar to a small bowl. Whisk in the olive oil to form an emulsion. Stir in the garlic, marjoram, 

and parsley. Season with salt and pepper. 

Drizzle the vinaigrette over the vegetables. Marinate for an hour at room temperature before serving. 

Garnish the salad with marjoram blossoms if you have them. 

Serves 4 as a salad, 6 as an appetizer 

Recipe © Susan Belsinger and Carolyn Dille. Reprinted with permission. 

STUFFED MUSHROOMS WITH OREGANO 

This recipe is easily doubled and is a popular appetizer. I like using Origanum xmajoricum in this recipe 

for its fragrance, however Greek ‘Kaliteri’ and Syrian O. syriacum are also tasty. 

12 large mushrooms 

3 tablespoons olive oil 

1 garlic clove, minced 

⅓ cup chopped parsley 

1 tablespoon chopped fresh oregano or 1 scant teaspoon dried crumbled oregano 

⅓ cup fine dry breadcrumbs 

¼ cup freshly grated Parmesan cheese 

Salt and freshly ground pepper 

½ cup dry white wine 

Carefully wipe the mushrooms clean. Remove the stems and mince them. Heat the olive oil in a small 

skillet and sauté the stems with the garlic, over moderate heat, for about 3 minutes. 

Preheat the oven to 350ºF. 

Remove the mixture from the heat and add the parsley, oregano, breadcrumbs, and Parmesan cheese. 

Season well with salt and pepper, and blend the mixture well. 

Divide the stuffing among the mushroom caps, packing it and mounding it. Arrange the mushrooms in a 

lightly buttered 11- by 8-inch gratin dish. Add the wine to the dish and bake the mushrooms for 10 

minutes. 

Place the dish under a preheated broiler about 2-inches from the heat for about 1 minute, or until the 


27


tops are golden brown. Transfer the mushrooms with a slotted spatula to a warm platter. Serve hot or 

warm. 

Serves 6-12 

Recipe © Susan Belsinger 

ITALIAN-STYLE SAUTÉED PEPPERS 

Colorful, as well as flavorful, there are many variations of peperonata. It is often served as an appetizer 

in Italy--it can be hot or at room temperature--or tossed with pasta. Serve it with crusty bread and 

cheese, and perhaps some imported olives. 

4 large sweet bell peppers: 1 red, 1 orange, 1 yellow, and 1 green 

3-4 tablespoons olive oil 

1 medium onion, sliced lengthwise in ¼-inch slivers 

4 garlic cloves, slivered 

1 large tomato, diced, optional 

About 1 tablespoon each: fresh oregano and marjoram 

Salt and freshly ground pepper 

Wash the peppers, stem and seed them, and remove any large ribs. Cut them lengthwise into ⅜-inch 

strips. 

Heat the olive oil in a skillet. Sauté the peppers over medium heat, stirring occasionally, for about 5 

minutes. Add the onion and garlic to the pan and cook for about 5 minutes. 

If you are using the tomato, add it to the pan. Cook for about 3 minutes, stirring occasionally. 

Add the oregano and/or marjoram and season with salt and pepper. Lower the heat, stir the ingredients, 

cover the pan and cook for about 10 minutes, or a few minutes longer. Serve hot or at room 

temperature. 

Serves 4-6 


PANTRY PÂTÉ WITH CANNELLINI BEANS, DIJON AND GREEN PEPPERCORNS 

1 19-ounce can ready-to-eat cannellini beans, drained and rinsed 

1 clove garlic, mashed 

1-2 tablespoons extra virgin olive oil 

2 tablespoons plain sour cream or yogurt 

1 teaspoon green peppercorns, drained and finely chopped 

1 tablespoon Dijon style mustard 

2 teaspoons chopped fresh chives 

½ teaspoon chopped fresh rosemary 

1 teaspoon chopped fresh sage 


28


2 teaspoons chopped fresh oregano – mild O. xmajoricum preferred 

⅛ teaspoon freshly ground black pepper 

1 teaspoon ground coriander seed 

1 tablespoon fresh lemon juice 

⅛ teaspoon Tabasco Sauce 

Salt to taste 

Combine beans, garlic, olive oil and sour cream or yogurt in food processor bowl. Process until 

smooth. Stir in remaining ingredients. Taste for seasoning; adjust salt and pepper. Refrigerate overnight; 

serve at room temperature with crackers, toast, crusty bread or raw vegetables. 

Yield: Approximately 2 cups, 6-8 servings with accompaniments 


TAPÉNADE WITH HERBS 

Do not use olives from a can. Use a good, tasty imported olive like French Nyons or Nicoise, Kalamata, 

or some well-cured ones from California. Green olives like the meaty Certignoli also make a wonderful 

tapénade. Serve this with toast, bread, or crackers, or with grilled or raw vegetables as a dip. I especially 

like it with tomatoes, raw fennel, or roasted bell pepper strips, and on sandwiches and hardboiled 

eggs. This recipe was published in Natural Home Magazine, July 2004. 

2 or 3 cloves garlic 

Large pinch coarse salt 

A few red pepper flakes, optional 

Generous cup imported pitted black or green olives 

2 tablespoons capers 

Handful flat-leaved Italian parsley leaves, torn roughly 

Generous tablespoon fresh Italian oregano or marjoram 

1 teaspoon minced fresh rosemary 

About ½ teaspoon freshly ground black pepper 

About 1 teaspoon Dijon-style mustard 

¼ cup olive oil 

Peel the garlic cloves and place them in a mortar with the salt and the pepper flakes if desired. Crush 

the garlic with the pestle and add about ⅓ of the olives. Pound the olives to crush them. Continue adding 

the olives another ⅓ at a time and pound with the pestle. Add the capers and crush them. The olives 

and capers should still have small bits and pieces. 

Add the herbs and pepper and continue the pounding motion until the herb leaves are fairly broken 

down, but there are still some pieces. Add the mustard, and then the olive oil, drizzling in about 1 tablespoon 

at a time. When incorporating the oil, you should use more of a grinding motion, running the 

pestle around the mortar in a circular motion. This helps to form an emulsification. Add the rest of the 

oil, and blend well. The tapénade can be served immediately, but tastes better if it stands for about 30 

minutes. Serve at room temperature. Covered tightly, it will keep in the refrigerator for a week. You 

may need to stir in a little more olive oil once it comes to room temperature. 


29


Makes about 1½ cups 

Recipe © Susan Belsinger. Reprinted with permission 

CAPONATA 

The classic Sicilian antipasto or appetizer is often served with or combined with fish. 

Try hot as a topping for crusty bread or chilled with salad greens. 

2 pounds eggplant, peeled and cut in 1-inch cubes (small Italian or Oriental varieties do 

not require peeling) 

¼-⅓ cup extra virgin olive oil 

2 large cloves garlic, mashed 

1 medium yellow or red onion, peeled, cut in half and sliced 

2 cups sliced celery 

2 cups ripe Roma tomatoes or other ripe type 

3-4 bay leaves (remove center stem and finely chop fresh leaves; if using dried leaves, 

break in 2 or 3 pieces) 

2 tablespoons chopped fresh oregano (O. xmajoricum preferred) 

1 teaspoon chopped fresh rosemary 

2-3 tablespoons good quality red wine vinegar 

2 tablespoons capers, preferably small variety (chop if large capers are used) 

½ cup pitted Kalamata olives, coarsely chopped (or other good quality ripe olives) 


¼ cup fresh basil leaves, sliced in thin pieces (do not cut until last minute) 

3 tablespoons toasted pine nuts or walnuts (coarsely chop walnuts) 

Chopped fresh parsley to garnish 

Place eggplant in a colander and sprinkle generously with salt. Let stand at least ½ hour; rinse well under 

cold water, drain and pat dry with paper towels. 

Over medium high heat, pour olive oil (start with smaller amount) into a large heavy skillet. Gradually 

add eggplant, stirring constantly. Add more oil as needed. As soon as all eggplant is in pan, gradually 

add garlic, onion and celery. Cook until hot through but not browned, keeping heat as high as possible. 

Stir in chopped tomatoes, bay leaves, vinegar, capers and olives. Mix well and lower heat to simmer. 

Cook for about 15-20 minutes or until eggplant is tender and flavor is well developed. Add a small 

amount of water if mixture becomes too thick. Season caponata with salt, pepper and additional vinegar 

as needed. Add sliced basil leaves, nuts and parsley for garnish. Serve hot, at room temperature or 

chilled. 

Note: It is thought that bitterness in eggplant is caused by interruptions in water supply. Check by tasting 

raw vegetable at stem end. When in doubt, it is better to salt and rinse to avoid the problem. 

Yield: 4-6 servings 

Variation: Add chopped anchovies, chunks of fish or shellfish, ham or Italian sausage to vegetables. 



30


SAVORY BLACK BEAN SOUP 

From Cuba to Texas, this soup is a winning recipe. 

1 pound black beans, washed and culled 

4-6 cups chicken or beef broth, vegetable stock or water as needed 

3 cloves garlic, crushed 

2 cups chopped onion 

2 tablespoons fruity olive oil or butter 

3-4 large bay leaves 

3-4 sprigs fresh thyme – 3” long 

5-6 sprigs fresh oregano (O. xmajoricum preferred) – 3-4” long (less if using strong flavored type) 

2 teaspoons ground cumin (also known as comino seed in Latin cultures) 

2 teaspoons ground coriander seed 

1 tablespoon chopped fresh epazote – optional (1-2 teaspoons dried) 

2 tablespoons chopped fresh coriander leaves (cilantro) 

1-2 tablespoons chopped fresh jalapeno pepper or hot pepper sauce to taste 


1-2 tablespoons fresh lemon or lime juice, or herb vinegar 

¼ cup rum – optional 

Sour cream, shredded cheddar cheese, cubed avocado, and/or coriander sprigs for garnish 

Cover cleaned beans with cold water and soak overnight. Drain, rinse and cook as directed, or use 

quick soak method by covering cleaned beans with cold water and bring to a boil; cook 10 minutes, remove 

from heat and let stand 1 hour. Drain, rinse and proceed with cooking as directed below. 

Return soaked beans to soup pot (not a deep, narrow stockpot) with stock or other liquid, garlic, onion, 

olive oil, bay leaves, thyme and oregano sprigs, and ground cumin and coriander seeds. Return to a 

boil, reduce heat and simmer until beans are very tender, about 2 hours (boiling vigorously will cause 

skins to burst). Add more hot liquid as needed. 

When beans are almost done, stir in epazote, coriander leaves, jalapeno pepper, salt and pepper; continue 

cooking until beans are tender. If a smoother soup is desired remove about 2 cups of cooked 

beans and puree in a blender or processor. Stir in lemon juice and rum, if desired, and additional stock 

to thin soup; continue cooking for 5-10 minutes, stirring often. Taste for seasonings; adjust to taste as 

needed. Serve with grated sour cream, cheddar cheese, cubed avocado, and/or coriander sprigs as garnish. 

Yield: 6-8 servings as first course 

Variation: Cook beans with smoked ham hock or turkey wings. Remove meat from the bones and 

chop, adding to serve. Add smoked sausage toward end of cooking time. 



31


LIPTAUER CHEESE 

This is a sheep’s milk cheese in Hungary, named after the province of Liptauer. The cheese, 

with about 45% butterfat, is traditionally mixed with other seasonings, including lots of paprika for 

color, and known by the same name in other areas of Central Europe. 

It will be most traditional when prepared with feta cheese. 

1 cup feta cheese, small curd cottage cheese, or ricotta cheese 

4 ounces unsalted butter, softened 

8 ounces cream cheese, softened 

¼ cup finely chopped yellow onion 

1-2 teaspoons mashed anchovy fillets, depending upon personal taste 

1 tablespoon caraway seed, bruised with the back of a spoon 

1 teaspoon each finely chopped fresh sweet marjoram, sage and thyme (regular or lemon), stems removed 

1 teaspoon ground paprika, preferably Hungarian 

2 tablespoons chopped capers 

Freshly ground black pepper and salt to taste 

1-2 tablespoons beer, white wine or milk to thin mixture as needed 

In an electric mixer, whip feta cheese (or other choice) until smooth; add cream cheese and butter. 

Beat until light and well mixed. Add remaining ingredients, using only enough liquid to thin to a spreading 

consistency. Adjust with additional pepper and salt, depending upon saltiness of feta and anchovies. 

Chill for several hours or overnight to flavor. Serve mounded in a bowl, dusted with additional paprika. 

Cheese is delicious with pumpernickel or rye bread, toast or crackers, or raw vegetables. 

Yield: 12-16 servings as an appetizer 


SAVORY OATMEAL PECAN CRACKERS 

8 ounces finely grated sharp cheddar cheese 

3 ounces butter 

1 tablespoon White Worcestershire Sauce 

½ cup ground oatmeal (measure after grinding in food processor) 

¾ cup all-purpose flour 

½ teaspoon salt 

⅛ teaspoon ground red pepper (cayenne) 

½ teaspoon Tabasco Sauce 

1 cup finely chopped pecans (measure after chopping in food processor or by hand) 

2 tablespoons thinly sliced garlic chives 

1 tablespoon chopped fresh rosemary 

2 tablespoons chopped fresh mild oregano or sweet marjoram 

Directions: Cream cheese and butter until smooth with paddle attachment of electric mixer. Add remaining 

ingredients and mix well. Divide dough in 2 portions; use plastic wrap or waxed paper to shape 

into logs about 6 inches long by 1½ inches in diameter. Refrigerate or freeze until firm before slicing 


32


into thin rounds. Let soften a few minutes if frozen. Place slices on ungreased cookie sheets and bake 

about 10-12 minutes at 350°F until lightly browned; be sure to brown on bottom. Crackers will become 

crisp when cool. 

Uses: Serve as an appetizer with drinks or to accompany soup or salads. Crackers are delicious with 

apples or pears. 

Yield: About 60 crackers 


GOAT CHEESE GOUGÈRE WITH HERBS AND GARLIC 

This recipe makes a delicious, buttery dough rather like a choux paste, which results in a savory herb 

bread that is sort of like a popover and a rich egg bread combined. It is adapted from Chevre! The Goat 

Cheese Cookbook by Laura Chenel and Linda Siegfried. Vary the herbs with what is in season, but use a 

combination of only two or three herbs at a time. 

1½ cups water 

12 tablespoons unsalted butter, cut into pieces 

¾ teaspoon salt 

Freshly ground black pepper 

1¼ cups unbleached flour 

¼ cup whole-wheat flour 

6 extra-large eggs, at room temperature 

5 ounces chevre, fresh or aged, or feta 

¼ cup fresh chopped Italian flat-leaved parsley 

3 tablespoons each: chives, marjoram 

4 large cloves garlic, finely minced 

About 1 tablespoon sesame seed 

Butter and flour a large baking sheet. In a medium saucepan, heat the water, butter, salt and pepper 

over medium heat, stirring until the mixture comes to a boil. 

Add the flour all at once and beat with a wooden spoon, for about a minute, until the mixture begins 

to form a ball. Remove from heat and let cool. Preheat oven to 375°F. 

Transfer the mixture to a food processor and add the eggs one at a time, beating until smooth and satiny 

after each addition. 

Break the goat cheese into large pieces or crumble the feta into small pieces and add it to the processor 

with the herbs and garlic. Process until just blended. 

Drop the dough by heaping tablespoons onto the prepared baking sheet, forming a large wreath shape. 

Sprinkle with the sesame seeds if desired and bake until well-browned, about 35 minutes. Serve immediately 

or while still warm. 

Serves 6-8 Recipe © Susan Belsinger 


33


HONEY AND EGG FRESH HERB BREAD 

A batter type bread that does not need to be kneaded! 

1½ cups milk 

½ cup butter (4 ounces) 

2 tablespoons dry yeast 

¼ teaspoon sugar 

6 ounces warm water (110-115°F) 

½ cup honey (not extremely dark type) 

2 eggs, lightly beaten 

1½ tablespoons salt 

1½ tablespoons wheat germ 

⅓ cup finely chopped yellow onion 

1½ tablespoon chopped fresh basil – substitute 2½ teaspoons basil oil concentrate 

1 tablespoon chopped fresh thyme 

1½ tablespoon chopped fresh mild oregano or sweet marjoram 

6-7 cups all-purpose flour 

Combine milk and butter in a small saucepan and heat to 120°F. Combine yeast, sugar and warm water 

in a measuring cup, stirring lightly; let stand to proof (will bubble). 

Place milk and butter in mixer bowl, add yeast mixture and all remaining ingredients in order listed; 

make sure well mixed before adding flour. Mix until well combined. Turn into a large, well-oiled bowl; 

cover and let rise in the refrigerator a least 2 hours or until doubled in bulk. Punch down and divide 

into 2 portions; shape into loaves and place in oiled 9x5-inch loaf pans. Cover and let rise in a warm 

place until doubled in bulk, about ½ -¾ hour. Bake at 350°F about 25-30 minutes until golden brown. 

Remove from oven and brush hot bread with soft butter. Let cool slightly before slicing. Bread should 

be refrigerated or frozen to store. To re-warm, slice and wrap tightly in foil; heat in 350°F oven for 

about 25-30 minutes. Serve hot. 

Yield: 2 large loaves 

Note: Bread makes delicious grilled sandwiches or toast. 


PIZZA WITH SUNDRIED TOMATOES, GOAT CHEESE, AND ORIGANUM FLOWERS 

This delicious pizza is worth making, especially when your origanums are in bloom. If you don’t have time 

to make the crust you can go ahead and use a pre-made pizza crust. This recipe is excerpted from Flowers 

in the Kitchen by Susan Belsinger, Interweave Press, 1991. 

1 tablespoon active dry yeast 

Pinch of sugar 

¼ cup warm water 

2 cups unbleached white flour 

¼ cup rye flour 


34


⅔ cup warm water 

1 tablespoon olive oil 


1 large clove garlic, very finely minced 

1½ tablespoons olive oil 

Salt 

¾ cup sundried tomatoes, cut into ¼-inch slivers 

1 medium onion, quartered lengthwise and sliced thinly 

5½ ounces goat cheese, crumbled 

1 tablespoon finely chopped Italian parsley 

2 tablespoons marjoram or oregano blossoms 

Olive oil for burnishing 

To make the dough, dissolve the yeast and sugar in the ¼ cup warm water. Mix the flours in a bowl and 

make a well in the flour. When the yeast is foamy, add it to the well. Let the sponge rise about 5 minutes. 

Gradually add the ⅔ cup water, adding 1 tablespoon olive oil and ½ teaspoon salt about half way through 

adding the water. Stir well with a wooden spoon, incorporating all of the flour; the dough will be a bit 

sticky though very lively. 

Turn the dough onto a floured surface and knead for 10 minutes, adding a little more flour if necessary. 

Transfer the dough to a lightly oiled bowl, covered with a damp tea towel, and let rise for 1-1½ hours, 

until doubled in bulk. (Or the dough can be covered with plastic wrap and refrigerated overnight; allow 

the dough to come to room temperature before proceeding.) Punch the dough down and let it rest for 

15 minutes before forming into pizza shapes. 

Prepare the pizza toppings; mix the finely chopped garlic with the olive oil. Preheat a baker's tile or pizza 

stone in a 450-500ºF oven for 20-30 minutes. 

Divide the pizza dough into two equal parts. Form one piece of dough into a 9 or 10-inch round on a 

pizza paddle that has been lightly dusted with flour or cornmeal. (Be sure to flour the paddle or the pizza 

will stick.) Brush the top of the dough with half of the garlic in olive oil. Sprinkle lightly with salt. Spread 

half of the sundried tomatoes over the dough, and cover them with half of the onions. 

Slide the pizza onto the baking stone and bake for about 5 minutes, until the crust is puffed around the 

edge and just starting to turn golden. Remove the pizza, using the paddle, and evenly spread half of the 

crumbled goat cheese over it. Return the pizza to the oven for about 3 minutes more, until the cheese 

begins to melt and the bottom crust is done. 

Remove the pizza to a cutting board and sprinkle it with half of the parsley and half of the marjoram or 

oregano flowers. Brush the edges of the pizza crust lightly with olive oil. Cut into 8 pieces and serve hot. 

Repeat the procedure for the other pizza. 

Makes two 9- or 10-inch pizzas 

Recipe © Susan Belsinger. Reprinted with permission. 


35


MEATLESS MEATLOAF 

Tina Marie grew up eating meatloaf, which her mother prepared with ground beef and lots of vegetables, 

baked in the oven in an iron skillet. We’ve substituted tofu for the beef. When you freeze tofu 

overnight and then let it thaw—it changes the texture—it becomes crumbly and more “meaty” in texture. 

We drain it and then sauté it with garlic and oregano to enhance the flavor. This may not be your 

mother’s meatloaf, but it tastes close to home and has the right “mouth feel.” 

About 1 pound frozen tofu, thawed, crumbled and drained 

1 tablespoon dried O. xmajoricum or O. xmajoricum ‘Hilltop’ leaves (no other will do) 

1 pint home canned tomatoes or 14-15-ounce can tomatoes, chopped 

1 8-ounce can tomato sauce 

1 medium onion, chopped 

½ green bell pepper, chopped 

2 eggs 


1 cup rolled oats 

3 cloves garlic, minced 

2 celery stalks, chopped 

Salt and pepper 

Ketchup to drizzle over top 

Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and 

sauté for about 10 minutes, stirring so it doesn’t stick. Add minced garlic and crumble 1 teaspoon of 

the O. xmajoricum into the tofu halfway through the sautéing. Season with salt and pepper. 

Beat eggs in a large bowl, add the oats, and stir to combine. Add tomatoes, tomato sauce, onion, celery, 

bell pepper, crumble in the remaining oregano, and season with salt and pepper. Stir in the sautéed 

tofu and mix to blend. 

Add a little more oil to the skillet if necessary and turn the mixture into it. Drizzle ketchup on top. 

Bake in a hot oven for 40-45 minutes until bubbling and golden brown around the edges. Serve with 

mashed potatoes, corn on the cob, and green beans. Texan vegetarians will love you for this meal. 

Recipe © Tina Marie Wilcox. Reprinted with permission from “Our Favorite Oregano in the Kitchen” 

by Susan Belsinger and Tina Marie Wilcox in The Herbarist, 2004. 

CHRISTMAS EVE SEAFOOD LASAGNA 

Seafood is traditional for this special day in many parts 

of the world, and this lasagna is a very great treat. 

8 ounces lasagna noodles (enough for 3 layers in dish) 

1 pound whole milk ricotta cheese or small curd cottage cheese 

½ cup freshly grated Parmesan cheese 

2 tablespoons sliced chives 

2 tablespoons chopped fresh parsley, preferably Italian flat-leaf variety 

Salt and freshly ground white pepper to taste 


36


¼ teaspoon Tabasco Sauce or ground red cayenne pepper 

1 teaspoon mashed garlic 

4 eggs, lightly beaten 

½ cup butter 

½ cup flour 

3½ cups milk 

1½ cups heavy cream 

3 tablespoons chopped fresh sweet marjoram or mild oregano 

1 tablespoon chopped fresh thyme (lemon thyme would be very good) 

½ pound Fontina cheese, grated (substitute baby Swiss, Muenster, mozzarella or other mild white 

cheese) 

1 pound medium shrimp, cooked, peeled and chopped (2 pounds raw in shell) 

½ pound cooked oysters, clams or scallops 

½ pound crab, picked over carefully to remove bits of shell and cartilage 

Chopped fresh parsley to garnish 

Cook lasagna noodles according to package directions, or use pre-cooked type. Drain and place in a 

single layer on an oiled sheet pan. Brush with oil and cover with a damp paper towel. Set aside while 

remaining ingredients are assembled. 

Mix ricotta and Parmesan cheese, chives, parsley, salt and pepper to taste, Tabasco sauce, garlic and 

beaten eggs. Set aside. In a heavy 2-quart saucepan, melt butter over medium heat; stir in flour, mixing 

well. Heat mixture to bubbling, and then gradually pour in milk, stirring constantly. Add cream, marjoram 

and thyme, and season with salt and pepper. Cook sauce until thickened, stirring constantly in a 

figure-8 or zigzag pattern to keep from sticking. Remove from heat and stir several more times until 

sauce cools slightly. 

Butter a 9x3x2½-inch (or 11x15x3-inch) baking dish or casserole. Spread a thin layer of sauce in bottom 

of pan, about ½ cup. Arrange one layer of noodles, then spread ½ of ricotta mixture over noodles; 

sprinkle with ⅓ of shredded Fontina. Add ⅓ of seafood. Repeat process. Cover with ½ of sauce. 

Top with a third layer of noodles and remaining seafood. Finish with remaining sauce. 

Cover dish loosely with foil. Bake at 350°F for 40-45 minutes, or until lasagna is bubbling in center and 

lightly browned. Test doneness with a knife in center of dish. Sprinkle with remaining cheese; remove 

dish from oven and let rest at least 5 minutes before cutting into squares. Garnish with chopped parsley 

or other herbs. 

Note: If seafood is not already cooked, boil shrimp for 1 minute in salted water, seasoned with onion, 

celery, lemon slices, bay leaves and Tabasco Sauce. Peel shrimp and chop coarsely unless quite small. 

Sauté oysters, clams or scallops in a small amount of butter until just colored. Drain well and chop 

coarsely as needed. Crabmeat is usually precooked when purchased. 

Any combination of shellfish may be used in lasagna, even fish fillets. For boneless fillets, cook quickly in 

water or broth, and then break into 2-inch pieces. Be very careful in handling or fish will break into tiny 

bits. 

The smaller sized dish indicated will be very full. Place on a foil-covered sheet pan to catch any liquids 

which may boil over. 


37


Yield: 12-15 servings 


GRILLED PORK TENDERS 

With Chimichurri Basting Sauce and Three Pepper Relish 

2½ -3 pounds fresh pork tenders, trimmed of tendons, connective tissue, and excess fat 

½ cup Chimichurri (recipe below) 

⅓ cup dry wine, red or white 

2 tablespoons Dijon or grainy style mustard 

Salt and freshly ground black pepper as desired 

Chopped fresh parsley for garnish 

Three Pepper Relish (recipe below) 

Prepare pork tenders as directed above. Combine Chimichurri, wine and mustard of choice. Spread 

liberally over all surfaces of meat; sprinkle with salt and freshly ground black pepper. Cover and marinate 

up to 2 hours at room temperature or overnight in refrigerator. 

Heat charcoal or indoor grill until very hot. Oil cooking surface lightly. Cook pork, turning to evenly 

brown on all sides, about 20 minutes total, or until meat is firm and juices run clear. Do not over cook. 

Cover grill, leaving vents partially open to smoke, if desired. Internal temperature, tested at mid-thickness 

of pork tenders should register 150ºF for medium rare. Baste every 5-6 minutes with remaining 

sauce. Note: It is not usually advised to cook pork rare. 

Remove pork tenders to a warm platter or carving board, cover loosely and let stand about 5 minutes 

for juices to set. Slice in ¼-inch slices across the grain of meat, with knife held at a 45 degree angle to 

achieve wider slices. Sprinkle with parsley to garnish and serve with additional Chimichurri and Three 

Pepper Relish. 

Serves: 6-8 with Three Pepper Relish 

Alternative Method: Sear pork tenders in a lightly oiled, large oven-proof skillet over high heat; roast in 

a 400ºF oven until done, about 25 minutes. Baste with marinating liquids while roasting. 


TRADITIONAL CHIMICHURRI 

A Pungent seasoning blend of South American origin 

and used as a basting sauce and condiment 

2 tablespoons coarsely chopped garlic 

2 cups firmly packed parsley leaves and tender stems (preferably flat-leaved) 

½ cup firmly packed cilantro leaves and tender stems (coriander leaves) 

3 tablespoons fresh oregano – we prefer mild O. xmajoricum but a stronger variety may 

be used 

2 tablespoons fresh thyme 


38


4 fresh bay leaves, center stem removed 

Dash crushed red pepper or ground Cayenne pepper 

¾ cup vinegar – white wine or cider 

¾ cup extra virgin olive oil 

Salt to taste – at least ½ teaspoon 

Combine garlic and herbs in processor; finely chop. Add vinegar, olive oil and salt. Let stand overnight 

in refrigerator to mellow flavors. If fresh bay leaves are not available, grind dried bay in a spice mill. 

Chimichurri is delicious on grilled meats, poultry and fish. It keeps well in the refrigerator because of 

its vinegar content. Store up to 1 week. 

Yield: 2 cups 

Note: Traditionally, Chimichurri contains considerably more olive oil than this version but more can be 

added to achieve a lighter flavor. 


THREE PEPPER RELISH 

Excellent with pork but is equally complimentary to other 

meats, chicken or fish. Try as an appetizer with toast or chips. 

1 fresh red sweet bell pepper 

1 fresh yellow sweet bell pepper 

1 fresh poblano pepper or other mildly hot, large fresh chiles – adjust number for smaller chiles 

½ cup sliced green onion 

3 tablespoons extra virgin olive oil 

1-2 tablespoons rice wine vinegar 

1 large clove garlic, mashed with ¼ teaspoon salt 

1 tablespoon chopped fresh oregano – O. xmajoricum preferred but other varieties may be used. 

⅛ teaspoon fresh ground black pepper 

¼ cup fresh basil leaves, sliced into thin strips (note: do not cut basil until ready to combine) 

Over a gas flame or in a 450ºF oven, roast peppers until skin is black and charred. Remove and quickly 

place in a paper or plastic bag. Close bag and let cool until peppers can be handled. Peel skin away with 

a small knife and discard. Cut open and remove core, seeds and white placenta. Do not rinse. Slice 

peppers into ¼-inch pieces and place in a medium glass bowl. 

Combine prepared peppers with remaining ingredients. Let stand at room temperature for 1 hour to 

mellow flavors. Store in refrigerator for up to 1 week. 

Note: A tablespoon of Chimichurri is delicious added to relish. 

Yield: About 1½ cups 



39


LEMON THYME AND ITALIAN OREGANO CHIMICHURRI 

A variation on the classic Central and South American condiment. 

2 tablespoons coarsely chopped garlic 

2 cups tightly packed parsley (preferably flat-leaved) 

¼ cup tightly packed lemon thyme leaves and tender stems 

½ cup tightly packed mild oregano leaves and tender stems (O. xmajoricum) 

½ cup tightly packed cilantro leaves and tender stems (coriander) 

Peel of 1 lemon, yellow portion only, cut into small pieces 

4 fresh bay leaves, with center stem removed 

Dash crushed red peppers or ground cayenne to taste 

¾ cup vinegar (white wine or cider) or lemon juice 

¾ cup extra virgin olive oil 


Combine garlic, herbs and peppers in processor; finely chop. Add vinegar or lemon juice, olive oil and 

salt. Process until completely mixed. Refrigerate at least 24 hours before using to mellow flavors. Store 

in refrigerator for up to 1 week; do not freeze. If fresh bay leaves are not available, grind dry leaves in a 

spice mill. 

Yield: About 2 cups 


SIMPLE TOMATO SAUCE 

This easy tomato sauce is tasty—both savory and sweet. Traditionally I use Italian oregano (Origanum 

xmajoricum), however other origanums can be used, they will just make the sauce a little spicier. Flavorful 

tomatoes are essential to the taste of this sauce. If the tomatoes are very acid—which they can 

be sometimes—add a few teaspoons of honey or sugar. Reduce the sauce by cooking longer if the tomatoes 

are watery. 

2-2½ pounds ripe tomatoes, peeled, and diced or a 28-ounce can tomatoes, diced 

1 tablespoon and 1 teaspoon chopped fresh oregano or 1½ teaspoons crumbled dried 

oregano 

2 teaspoons chopped fresh marjoram or 1 teaspoon crumbled dried marjoram 

About 1 cup finely diced onion 

3 garlic cloves, minced 


About 1 teaspoon salt 

In a non-reactive saucepan combine the tomatoes, oregano, marjoram, onion, garlic, olive oil, and salt. 

Bring to a boil and simmer the mixture over moderate heat for 20 minutes, stirring occasionally. Taste 

for salt and sweetness and adjust if necessary. Serve the sauce as is—which is a bit chunky—or puree 

all or part of it. 


40


This sauce can easily be doubled or tripled and processed in canning jars. 

Makes about 1 quart 


MASTER RECIPE FOR HERBAL DRESSING 

½ cup canola oil 

½ cup extra virgin olive oil 

⅓ cup white wine vinegar 

⅓ cup water 

1 large clove garlic, peeled and cut into several uniform pieces – about 1 teaspoon 

½ teaspoon each freshly ground coriander and cumin seeds 

½-1 teaspoon salt 

1 tablespoon Dijon style mustard or good homemade mustard, optional 

½ teaspoon hot pepper sauce or small piece of hot fresh chile – seeded and de-veined 

⅛ teaspoon freshly ground black pepper 

¼ cup firmly packed fresh parsley leaves and tender stems 

¼ cup firmly packed fresh leaves and tender stems of O. xmajoricum 

2 tablespoons firmly packed fresh leaves and tender stems of spearmint 

1 tablespoon firmly packed fresh leaves of rosemary 

Combine all ingredients in blender container or food processor work bowl; blend until smooth. Taste 

for salt and other seasonings. Hot pepper can be increased to make a piquant flavor if desired. Salt 

measurement will vary depending upon mustard and type of vinegar. Avoid blending too long after 

herbs are added to keep dressing from becoming green puree. Store in the refrigerator in glass or plastic 

refrigerator container for up to 1 week. 

Yield: About 2 cups dressing 


FOUR OREGANO PESTO 

¼ cup Greek oregano (Origanum vulgare subsp. hirtum) 

¼ cup sweet marjoram (O. majorana) 

¼ cup golden oregano (O. vulgare subsp. vulgare ‘Aureum’) 

¼ cup Cuban oregano (Plectranthus amboinicus) 

½ cup flat-leaf parsley 

2 tablespoons minced garlic 

½ cup pecan pieces, toasted 

¼ cup freshly grated Parmigiano-Reggiano cheese 

1 teaspoon balsamic vinegar 

1 teaspoon sea salt 

1 cup extra virgin olive oil 

Pepper to taste 


41


Put the first ten ingredients in a food processor and pulse until mixture is finely ground. Turn the machine 

on and pour the olive oil in a steady stream. Stop and scrape down the sides, then process until 

the sauce is smooth and slightly creamy. Taste and add pepper to taste. Store tightly covered in the refrigerator 

for up to 1 week. 

Recipe © Scott Kresge 

FRESH HERBAL BLEND FOR POULTRY 

This concentrated mixture is delicious for poultry of all types, seafood, delicate 

vegetables, rice and pasta. All measurements of herbs should be firmly packed. 

1 cup fresh sweet marjoram or mild oregano (O. xmajoricum) leaves and tender stems 

¼ cup sliced onion chives 

1 cup fresh parsley, leaves and stems 

¼ cup fresh French or English thyme leaves and tender stems 

¼ cup fresh sage leaves 

4 large fresh bay leaves, tough center stem removed 

½-¾ cup vegetable oil, as needed 

Combine all ingredients in food processor or blender; process until uniformly chopped. Add larger 

measurement of oil if needed to smooth. Use immediately or, to keep fresh and safe, store in freezer 

for up to 2 years. 

Note: If fresh bay leaves are not available, dry may be substituted, but do not blend with other herbs. 

Break into several pieces and add to blended mixture. Remove before serving. 

Yield: 2-2½ cups 


DRIED MEDITERRANEAN HERB MIX 

This combination of dried herbs features the origanums, and you will find it handy to have in the pantry. 

It goes with all sorts of dishes from tomato sauce, pasta dishes, marinades, vegetables, meat and 

fowl, minestrone and other soups, vinaigrettes for salads, and mixed with garlic, olive oil, and a little 

fresh Parmesan for garlic bread. 

If you are using Greek oregano, which is much more pungent than Italian (or Sicilian), then use equal 

portions of the herbs—⅓ cup of each. 

½ cup whole dried Italian oregano leaves 

¼ cup whole dried marjoram leaves 

¼ cup whole dried Genoa Green basil leaves 

Combine the whole, dried herb leaves in a bowl and toss to blend. Pack the herbs into a glass jar, label, 

and store away from heat and light. When you use the herbal blend, crumble the leaves as you need 

them in order to release the essential oils and flavor right into the dish. 


42


Makes about 1 cup 


1 pound of chopped fresh mango 

1½ cups sugar 

½ cup water 

1 quart of cream 

2 tablespoons whole fresh marjoram leaves 

8 egg yolks 

MARJORAM MANGO ICE CREAM 

In a saucepan, combine the mango, sugar and water. Over medium-low heat, simmer for 5 minutes. Remove 

from the heat and cool. In a food processor fitted with a metal blade, pulse several times, so that 

the mixture is lightly chunky. Remove from the processor and reserve. In another saucepan, add the 

cream. Bring the liquid to a near boil, remove from heat, add the marjoram and let steep for 30-45 

minutes. Pour cream through a sieve and remove all of the marjoram. Bring the infused cream back to 

a near boil. Whisk the egg yolks together. Very slowly whisk 1 cup of the hot cream into the egg mixture. 

In a steady stream, slowly add the egg mixture to the hot cream mixture, whisking constantly. 

Continue to cook on very low heat for 4-7 minutes, stirring constantly till mixture thickens. Remove 

from the heat and stir in chunky mango mixture. Cool completely. Add the mango/cream mixture to 

the electric ice cream maker. Process according to manufacturer’s directions. 


Crust: 

2 cups flour 

2 teaspoons baking powder 

½ cup Crisco 

½ cup ice water 

Filling: 

6-8 firm apples 

½ cup sugar 

1 teaspoon finely chopped marjoram leaves 

Crumbs: 

½ stick butter 

1 cup flour 

½ teaspoon cinnamon 

¼ cup brown sugar 

Preheat oven to 350°F 

MARJORAM APPLE TART 


43


For crust, mix flour, baking powder and Crisco with a pastry blade. Slowly add water until it adheres 

and forms a ball. On a floured surface, roll in a perfect round until it will fit the pie pan. 

Sprinkle flour on bottom of crust and lay in apples (slices on the bottom, halves and quarters on top). 

Sprinkle apples with sugar and marjoram leaves. Top with crumbs and sprinkle with cinnamon. 

Bake 50-60 minutes or until soft. 


CRAFT USES 

Due to their beautiful flowers and bracts, many Origanum species and cultivars are ideal for dried arrangements 

and crafts. Carol Morse likes to make holiday swags with bay leaves, oregano and other 

herbs (78). Susan Belsinger adds the dried, pressed flowers to herbal notecards (7). 

Both the foliage and the flowers of the origanums can be used in wreaths for their beauty and fragrance 

(51). Tina Marie Wilcox uses the purple flowers of the ornamental O. vulgare subsp. vulgare in everlastings, 

wreaths and swags (114). The majority of the ornamental species and cultivars will retain their 

color and shape when dried (87), but according to Scott Kresge, the “gorgeous dark pink and purple 

flowers” of O. ‘Herrenhausen’ and O. ‘Rotkugel’ dry and keep particularly well (64). The flower spikes 

of other ornamentals like O. rotundifolium and O. libanoticum can also be used in dried arrangements 

(104). 

Sweet marjoram (2, 7, 32), O. onites and O. vulgare leaves and flowers can be included in potpourris 

(16), and sprigs can be added to tussie mussies and bridal bouquets to symbolize joy and happiness (66, 

86). Marjoram can also be used in advent wreaths for its symbolism of joy, happiness and kindness (65). 

Dyes can be made from both sweet marjoram and oregano. A red or purple dye was historically created 

from the dried and fermented flowers of O. vulgare subsp. vulgare (22, 85, 92), and the tops of O. 

majorana can be used to dye wool yellow, gold, orange, brown or gray, depending on the mordant 

(metallic compound) used to treat the yarn (22). 

MEDICINAL USES 

Although not in widespread medicinal use today, Origanum plants have a long history of use in folk 

medicine and a chemistry that shows some promise for modern applications. Species that have been 

used medicinally include O. vulgare, O. majorana, O. dictamnus and O. syriacum, among others. Origanums 

have been used to treat many conditions, from digestive problems, menstrual irregularities and cancer 

to aches, pains and the common cold. 

Dittany of Crete has been used internally as a tonic, digestive aid (16, 89), for rheumatism and respiratory 

ailments and externally for snakebite, sciatica and wounds (16). In Crete, O. dictamnus is still used 

today for tonsillitis, toothache, rheumatism, amenorrhea, diabetes, kidney and liver problems, obesity, 

digestion and externally for wounds and headaches (91). 


44


O. vulgare’s uses in folk medicine include respiratory problems, coughs, upset stomach, painful menstruation/as 

an emmenagogue (48), rheumatoid arthritis, scrofulosis, to induce sweating, for urinary 

problems and as a diuretic (14, 48, 49). It is used internally for colds, flu, fever, painful periods and digestive 

disorders and externally for bronchitis, asthma, arthritis and muscle aches (16). In Chinese 

medicine, oregano is a remedy for colds, vomiting, fever, dysentery, jaundice and childhood malnutrition 

(49). Oil is reportedly used to kill lice (16), and in homeopathy, oregano is considered an aphrodisiac 

(49). Preparations include infusions, tea powders, gargles and baths (14, 49). 

O. majorana has been used to treat cancer (57, 69), colds, rhinitis and gastritis, and the herb and essential 

oil have been used for cramps, depression, gastrointestinal problems, headaches, coughs, paralysis 

and as a diuretic (49). The species is used externally for chest congestion, muscle aches and arthritis, 

and warm olive oil infused with sweet marjoram is a reported remedy for ear infections (16). Like O. 

vulgare, O. majorana is employed as an aphrodisiac in homeopathic medicine (49). It can be prepared as 

an infusion/tea, mouthwash, poultice (49) and tincture (36), and the oil is an ingredient in ointments 

and compound preparations (49). 

O. onites is a primary ingredient in kekik water, a “household remedy” prepared in villages and sold 

commercially in Turkey (4), and O. syriacum has reportedly been used to treat heart problems, cough, 

toothache (44), colds, anxiety and wounds (26). 

A number of the genus’s reported medicinal activities have been supported by animal/in vitro studies 

or assays of isolated extracts or chemicals from the plants (36). Several plants in the genus are antibacterial, 

antifungal and antimicrobial due to the phenol carvacrol (49, 102). The essential oil of O. vulgare 

is antimicrobial (49), and O. majorana plants and/or essential oil are antimicrobial (102), anti-viral, insecticidal 

(49), and antibacterial (14). O. syriacum is reportedly antifungal, and O. onites oil has antifungal and 

antibacterial properties (102). Origanum species including O. vulgare, O. majorana and O. dictamnus may 

be antispasmodic due to the presence of flavonoids (3). Some origanums may also have antioxidant effects 

due to the phenols carvacrol and thymol, polar hydroxycinnamic derivatives and flavonoid glycosides 

(3). There is also limited scientific evidence that O. vulgare and O. majorana may have anticancer, 

sedative, diuretic, diaphoretic and analgesic activities and that O. vulgare may aid digestion (36). 

It is important to note that although many sources list medicinal actions for the essential oil of O. vulgare 

and O. vulgare subsp. hirtum, most commercial oil of Origanum is actually sourced from Thymbra 

capitata (syn. Thymus capitatus). According to Dr. Arthur O. Tucker, there is a great deal of confusion 

in the essential oil literature, but “high-carvacrol oils would have similar applications” (101). 

The German Commission E considers both O. vulgare and O. majorana “unapproved” (14), but the 

American Herbal Products Association Botanical Safety Handbook lists O. vulgare subsp. hirtum and O. majorana 

as class 1 herbs “that can be safely consumed when used appropriately” (74), and economic botanist 

and former USDA researcher Dr. James A. Duke gives both O. vulgare (subspecies not identified) 

and O. majorana his highest safety rating (i.e. “safer than coffee”) (36). Some sources advise against the 

use of origanums during pregnancy due to uterine stimulating and abortifacient effects (3). Oregano 

may also disrupt progesterone, an important pregnancy hormone (117 cited in 26). According to the 

PDR for Herbal Medicines and Commission E Monographs, O. majorana should not be used for extended 

periods due to arbutin and hydroxyquinone, the latter of which is carcinogenic, and salves should not 

be used on young children or infants (14, 49). Oregano/O. vulgare may cause systemic allergic reactions 

in some individuals who consume the herb, and there have also been reports of contact dermatitis (3, 

72). O. majorana food flavoring has reportedly caused perioral dermatitis (3), and although there is con- 


45


flicting information about O. vulgare oil and skin sensitivity, oil may be a dermal toxin and skin irritant, 

and at least one source cautions against home use (67). Tina Marie Wilcox felt this effect first hand 

when she experienced intense burning after applying Origanum oil mixed with nut oil to insect bites 

(114). 

GARDEN USES 

There are probably as many ways to use origanums 

in the garden as there are species in the 

genus. The key is to respect the plant’s natural 

tendencies and to consider how its physical appearance 

and growth habit will complement 

other plants in the garden. 

In the landscape, origanums can be grown in edgings, 

pots and borders (102) and dwarf, spreading 

types like O. vulgare subsp. vulgare ‘Humile’ can be 

used as groundcovers (78, 104). According to 

Carol Morse, O. vulgare subsp. vulgare ‘Humile’ 

makes a good edible ground cover that can be 

planted between stepping stones or allowed to grow 

to 6 inches for wilder or eccentric paths (78). 

Origanum xmajoricum (left) with thyme and chives 

Image courtesy Arkansas Dept. of Parks and Tourism 

Susan Belsinger, Joan DeLauro, Gwen Barclay and Henry Flowers recommend planting origanums with 

plants having similar growth requirements (7, 33, 51), like savory, thyme, lavender, sage and rosemary 

(7). Tina Marie Wilcox likes to plant O. vulgare with yarrow, silver king artemisia and tansy since they 

all send out runners underground, are harvested the same way and can be cut to the ground when 

they flower (114). Dittany of Crete’s small, fuzzy leaves make it ideal for fairy gardens (7). Francesco 

DeBaggio plants his origanums all over the garden and suggests growing around ponds (32). 

According to Henry Flowers, oregano’s fine texture can provide a nice contrast to coarser, bolderleaved 

plants. He uses oreganos in borders and beds, and plants the mounding types as fillers. The soft 

texture looks great around shrubs and under roses, and the gray-leaved species look wonderful with 

lavenders. Henry also suggests planting with plants with different bloom times for variety and a continuous 

display. Although O. xmajoricum is a culinary Origanum, its graceful, fountain-like flowers make it 

a perfect addition to many types of gardens and plantings (51). 

There are many origanums that are planted exclusively as ornamentals for their attractive bracts, flowers 

and foliage. These include O. ‘Kent Beauty,’ O. ‘Hopley’s Purple,’ O. ‘Herrenhausen,’ O. sipyleum, O. 

scabrum, O. acudins, O. amanum and O. xsuendermanii (hort.), which Rex Talbert describes as “exotic 

looking” (95). Some of the hybrids and lesser-known ornamentals are James Adams’s favorites for 

mixed plantings. According to Jim, “cultivars such as O. ‘Herrenhausen’ and O. ‘Rotkugel’ are really 

beautiful in a perennial planting or planted next to a walkway. They might not be tasty in food, but 

when stepped on they release an oregano scent which is always welcome” (1). For edging, Barbara Varland 

uses the spreading, low-growing cultivars O. ‘Jim Best’, O. vulgare subsp. vulgare ‘Humile,’ O. vulgare 

‘White Anniversary,’ O. vulgare ‘Polyphant’ and O. vulgare subsp. vulgare ‘Aureum’ (109). Try plants with 


46


variegated foliage in perennial borders or mixed containers with 

flowers (64). Scott Kresge also recommends cascading varieties for 

flower boxes and mixed hanging baskets (64). 

Origanums can also be planted in many types of gardens including 

children’s, medicinal (114), and rock gardens (34, 59). The culinary 

oreganos can be used in pizza gardens (114), and sweet marjoram 

can be grown in knot gardens (41). O. vulgare is useful in bee and 

butterfly gardens (6, 93). As a butterfly nectar plant O. vulgare is 

the “preferred flower” of the Ctenucha moth (6), and is one of the 

few plants pollinated by the alfalfa leafcutting bee (Megachile rotundata) 

(93). 

A practical use of origanums in the landscape is for erosion control. 

O. vulgare subsp. vulgare can be grown on hillsides to prevent 

erosion, and Tina Marie Wilcox likes to plant it on the roof of her 

root cellar to hold the soil in place (114). 

OTHER USES 

Origanum xmajoricum border (right and 

back). Photo by Gwen Barclay 

The oils of both O. majorana and O. vulgare are used commercially to scent soaps, lotions and perfumes/ 

colognes (16, 67, 69). 

Origanum species have also demonstrated an ability to combat various pests. In Southern France, O. vulgare 

has been used to protect stored kidney beans from the bean weevil (Acanthoscelides obtectus) (3, 

12), and a recent study supports this traditional use, showing that O. vulgare subsp. hirtum is toxic to 

the bean weevil through both direct contact and fumigation (3). Vapors of the essential oil of O. syriacum 

var. bevanii are reportedly toxic to the confused flour beetle (Tribolium confusum), the Mediterranean 

flour moth (Ephestia kuehniella), the carmine spider mite (Tetranychus cinnabarinus) and the cotton 

aphid (Aphis gossypii) (3). Extracts and essential oils of Origanum species have also exhibited antinematodal 

and moluscicidal effects in various studies (3). 

Due to their antioxidant and antibacterial properties, origanums also show promise for food preservation. 

Oregano can inhibit oxidation of fats and oils due primarily to the presence of carvacrol and flavonoids 

(72). Although various molds, yeast and bacteria have been found growing on samples of dried 

oregano and marjoram, oregano (genus and species not specified) has demonstrated antimicrobial activity 

against a variety of organisms including E. coli, a subspecies of Salmonella enterica, Salmonella enteritidis 

and Candida albicans (72). According to a study published in the Journal of Food Protection in March 

2003, the essential oil of O. vulgare retarded the spoilage of freshwater Asian sea bass by inhibiting bacterial 

growth, extending shelf-life to 33 days (50). 


47


Species Highlights 

Origanum amanum 

Common Names: none 

Form: evergreen subshrub 

Flowers: pink 

Bract Color: purple 

Height: 4-8’’ 

Width: 12’’ 

Hardiness Zone: 5-8 

Uses: ornamental 

Origanum dictamnus 

Common Names: dittany of Crete, Hop marjoram 

Form: dwarf evergreen subshrub with erect or 

trailing stems 

Flowers: Origanum pink, amanum in whorls 

Bract Common Color: Names: purple none or reddish 

Height: Form: 5-6’’ evergreen subshrub 

Width: Flowers: 8-16’’ pink 

Hardiness Bract Color: Zone: purple 7-9 

Uses: Height: culinary, 4-8’’ medicinal, economic 

Scent/Flavor: Width: 12’’ menthol, camphor, medicinal 



Origanum xhybridinum 

Synonyms: O. xhybridum, O. pulchellum Boiss. 

Common Names: showy marjoram 

Form: perennial mounding subshrub with trailing 

stems 

Flower Color: pink 

Bracts: purple/pink; resemble hops 

Height: 10-20’’ 

Width: 10-12’’ 

Hardiness Zone: 8 

Uses: ornamental, culinary 

Scent/Flavor: similar to oregano 

O. amanum. R. Talbert image collection 

O. dictamnus. Photo courtesy U.S. National Arboretum 

O. amanum. R. Talbert image collection 

O. xhybridinum ‘Ray Williams.’ HSA Archives 


48


Origanum laevigatum 


Form: subshrub with ascending stems 

Flower Color: reddish-purple 

Bract Color: purple 

Height: 20-28’’ 



Uses: craft, ornamental 

Origanum libanoticum 

Synonym: O. pulchellum 

Common Names: hops oregano 

Form: mounding subshrub with trailing stems 

Flower Color: pink 

Bracts: cream/pink or purple; resemble hops 

Height: 24’’ 



O. laevigatum (above). HSA Archives 

O. libanoticum. HSA archives 

Origanum majorana 

Synonym: Majorana hortensis 

Common Names: sweet marjoram, knotted 

marjoram 

Form: tender perennial evergreen subshrub 

with erect or ascending stems 

Flower Color: white 

Bract Color: grayish- or whitish-green 

Height: 24-32’’ 


Hardiness Zone: 9b 

Uses: culinary, medicinal, economic, craft 

Scent/Flavor: sweet with floral, citrus and clove 

notes O. majorana. Photo courtesy U.S. National Arboretum 


49


Origanum xmajoricum 

(hybrid of O. majorana and O. vulgare subsp. virens) 

Common Names: Italian oregano, hardy marjoram 

Form: clump-forming perennial 


Bract Color: green 

Height: 18-24’’ 

Width: 12-18’’ 


Uses: culinary 

Scent/Flavor: similar to sweet marjoram but savory, spicy 

and sweet 

O. microphyllum. Photo by Gwen Barclay 

Origanum minutiflorum 

Common Names: Spartan oregano 

Form: tender perennial subshrub with erect stems 


Bract Color: green 


Uses: culinary 

O. xmajoricum. Photo by Susan Belsinger 

Origanum microphyllum 

Common names: small-leaved oregano 

Form: subshrub with ascending stems 

Flower Color: purple or purplish-red 

Bract Color: white 

Height: 10-20’’ 


Uses: culinary, ornamental 

Scent/Flavor: spicy and strong 


50


Origanum onites 

Synonyms: Majorana onites 

Common Names: pot marjoram, Greek/ 

Turkish oregano, rhigani/rigani 

Form: tender perennial semi-evergreen subshrub 

with erect or ascending stems 

Flowers: white with spikes forming a false 

corymb 

Bract Color: light green 

Height: 12-39’’ 



Uses: culinary, craft, medicinal 

Scent/Flavor: hot, peppery and thyme-like 

Origanum rotundifolium 


Form: deciduous subshrub with trailing stems 

Flower Color: white or pale pink 

Bract Color: yellow-green 



Uses: ornamental, craft 

Scent/Flavor: minimal 

O. onites. HSA Archives 

O. rotundifolium. HSA Archives 

Origanum syriacum 

Synonyms: O. maru 

Common Names: Syrian oregano, bible hyssop, za’atar, Lebanese oregano 

Form: tender perennial subshrub with erect or ascending stems 

Flowers: white or purple-pink in panicles 

Bract Color: green or whitish 

Height: 18-36’’ 

Width: 12-18’’ 


Uses: culinary, medicinal 

Scent/Flavor: may be thyme or oregano scented 

Botanical Varieties: O. syriacum var. syriacum, O. syriacum var. sinaicum, O. syriacum var. bevanii 


51


Origanum vulgare 

Synonyms: O. heracleoticum Auct. (synonym for O. vulgare 

subsp. hirtum), O. heraclioticum L. (synonym for O. vulgare 

subsp. viridulum) 

Common Names: wild marjoram, oregano 

Form: woody perennial with erect stems 

Flowers: purple, pink or white in panicles 

Bract Color: green, yellow-green or purple 

Height: 4-39’’ 


Uses: culinary, medicinal, ornamental, craft, economic 

Scent/Flavor: culinary subspecies have spicy, pungent oregano 

flavor with clove and pine notes; other subspecies musty 

Subspecies: 

• O. vulgare subsp. vulgare (wild marjoram): purple bracts, 

pink flowers; ornamental; some Turkish plants have “musty, 

carnation-like” scent (102) 

• O. vulgare subsp. glandulosum (Algerian oregano): green 

bracts, white flowers; culinary 

• O. vulgare subsp. gracile (Russian oregano): green or pur- O. vulgare subsp. gracile. HSA Archives 

plish bracts, white or pink flowers; Z7; culinary 

• O. vulgare subsp. hirtum (Greek/Turkish oregano, winter marjoram): green bracts, white flowers; 

Z5; culinary – hot, spicy and pungent, standard culinary oregano 

• O. vulgare subsp. virens (wild marjoram): yellowish-green bracts, white flowers; ornamental; 

“musty lavender-basil” scent (102) 

• O. vulgare subsp. viridulum syn. O. vulgare subsp. viride (wild marjoram): green bracts, white flowers; 

ornamental; plants from Iran have lavender-pine scent 

Sources for Profiles: (7, 11, 16, 18, 32, 51, 55, 56, 92, 101, 102, 104, 105, 113) 


52


Cultivar Examples 

Origanum xhybridinum ‘Ray Williams’ (ornamental) 

HSA Archives 

Origanum ‘Jim Best’ (ornamental) 

Photo by Susan Belsinger 

Origanum ‘Kaliteri’ (syn. O. ‘Kalitera’) (culinary) 

Photo by Susan Belsinger O. ‘Kent Beauty’ (ornamental, craft) 

R. Talbert image collection 


53


Origanum ‘Herrenhausen’ (ornamental, 

craft). Photo by Robin Siktberg 

Origanum vulgare subsp. hirtum ‘Chef’s Greek’ 

(culinary). Photo by Susan Belsinger 

O. xmajoricum ‘Hilltop’ (culinary, HSA 

Promising Plant). Photo by Gwen Barclay 

O. vulgare subsp. vulgare ‘Aureum’ (ornamental) 

Photo courtesy U.S. National Arboretum 


54


Origanum vulgare subsp. vulgare ‘Dr. Ietswaart’ 

(ornamental). Photo courtesy U.S. National Arboretum 

Origanum vulgare subsp. vulgare ‘Humile’ 

(ornamental, culinary). Photo by Gwen Barclay 

Other Recommended Cultivars 

Origanum ‘Barbara Tingey’ (ornamental) 

O. dictamnus ‘Wee Dittany’ (ornamental) 

O. xhybridinum ‘Nancy Wilson’ (ornamental) 

O. ‘Hopley’s Purple’ (ornamental, craft) 

O. ‘Marshall’s Memory’ (ornamental, craft) 

O. ‘Rotkugel’ (ornamental, craft) 

O. ‘Santa Cruz’ (ornamental, craft) 

O. vulgare ‘Polyphant’ (ornamental, craft) 

O. vulgare subsp. hirtum ‘Greek Mountain’ (culinary) 

O. vulgare ‘White Anniversary’ (ornamental, culinary) 

O. vulgare ‘Yunnan’ (culinary, HSA 

Promising Plant.). Photo by Gwen Barclay 


55


Literature Citations 

1. Adams, James. 2004. Personal communication. September 23, 2004. 

2. Baer, Mary E. 1954. Pot-pourri album. The herbarist. 20: 20-26. (HSA Library) 

3. Baricevic, Dea and Tomaz Bartol. 2002. The biological/pharmacological activity of the Origanum 

genus. In Oregano: the genera Origanum and Lippia. Edited by Spiridon E. Kintzios. London: 

Taylor & Francis. (HSA Library) 

4. Baser, K. Hüsnü Can. 2002. The Turkish Origanum species. In Oregano: the genera Origanum and 

Lippia. Edited by Spiridon E. Kintzios. London: Taylor & Francis. (HSA Library) 

5. Bates, Alfred, ed. 1903. The drama. London: The Athenian Society (via Litfinder). 

6. Becker, Jim 2000. Herbs are for butterflies, too. The herbarist. 66: 59-62. (HSA Library) 

7. Belsinger, Susan. 2004. Personal communication. September 20, 2004. 

8. Belsinger, Susan. 2004. Origanum: herb of the year for 2005 - outstanding oreganos and mild-mannered 

marjoram. (unpublished handout). 

9. Belsinger, Susan and Carolyn Dille. 1984. Cooking with herbs. New York: Van Nostrand Reinhold. 

(HSA Library)* 

10. Belsinger, Susan and Carolyn Dille. 1992. Cooking with marjoram and oregano. The herb companion. 

4(3): 29-32. (HSA Library) 

11. Belsinger, Susan and Tina Marie Wilcox. 2004. Our favorite oregano in the kitchen. The herbarist. 

70: 4-9. (HSA Library) 

12. Bernath, Jeno. 1997. Some scientific and practical aspects of production and utilization of oregano 

in central Europe. In Oregano: proceedings of the IPGRI international workshop on oregano 8-12 

May 1996, CIHEAM, Valenzano (Bari), Italy. Edited by S. Padulosi. Rome: International Plant 

Genetic Resources Institute. 

13. Beston, Henry. 1935, 1990. Herbs and the earth. Boston: David R. Godine. (HSA Library)* 

14. Blumenthal, Mark, ed. 1998. The complete German Commission E monographs: therapeutic guide to 

herbal medicines. Austin, TX: American Botanical Council. (HSA Library) 

15. Bosabalidis, Artemios M. 2002. Structural features of Origanum sp. In Oregano: the genera Origanum 

and Lippia. Edited by Spiridon E. Kintzios. London: Taylor & Francis. (HSA Library) 

16. Bown, Deni. 2001. The Herb Society of America new encyclopedia of herbs & their uses. New York: DK. 

17. Bremness, Lesley. 1988. The complete book of herbs. London: DK. (HSA Library)* 

18. Brickell, Christopher and Judith D. Zuk, ed. 1997. The American Horticultural Society A-Z encyclopedia 

of garden plants. New York: DK. (HSA Library) 

19. Brinker, F. 1998. Herb contraindications and drug interactions. Sandy, OR: Eclectic Medical 

Publications. 

20. Brown, Harriet, Addams. 1935. Righte dittany. The herbarist. 1:23-27. (HSA Library) 

21. Bryant, Edward, ed. 1911. The best English and Scottish Ballads. Thomas Y. Crowell. 

22. Buchanan, Rita. 1995. A dyer's garden: from plant to pot growing dyes for natural fibers. Loveland, CO: 

Interweave Press. (HSA Library)* 

23. Buhner, Stephen Harrod. 1998. Sacred and herbal healing beers: the secrets of ancient fermentation. 

Boulder, CO: Siris Books. (HSA Library)* 

24. Campbell, Mary Mason, et al., ed. 1983. A basket of herbs: a book of American sentiments. Brattleboro, 

VT: Stephen Greene Press. (HSA Library)* 

25. Castleman, M. 1991. The healing herbs. Emmaus, PA: Rodale Press. 

26. Chandler-Ezell, Karol 2004. Folklore of oregano. The herbarist. 70:16-24. (HSA Library) 

27. Collins, Minta. 2000. Medieval herbals: the illustrative traditions. London: British Library. (HSA 

Library)* 


56


28. Colonial Dames of America. 1995. Herbs and herb lore of colonial America. New York: Dover. (HSA 

Library)* 

29. Craig, W.J., ed. 1914. The complete works of William Shakespeare [online]. London: Oxford 

University Press (via Bartleby.com http://www.bartleby.com/70/). 

30. Culpeper, Nicholas. 1652. The English physitian: or an astrologo-physical discourse of the vulgar herbs of 

this nation [online]. London: Peter Cole. [accessed December 16, 2003]. Available from World 

Wide Web (http://www.info.med.yale.edu/library/historical/culpeper/g.htm). 

31. Cunningham, Scott. 2000. Cunningham's encyclopedia of magical herbs. St. Paul, MN: Llewellyn 

Publications. (HSA Library)* 

32. DeBaggio, Francesco with Tammy Boggs. 2004. Personal communication. September 24,28, 2004 

and November 3,4,5, 2004. 

33. DeLauro, Joan. 2004. Personal communication. October 20, 2004. 

34. Dennis, Richard. 2004. Personal communication. September 29, 2004. 

35. Duke, James A. 1987. Living liqueurs. Lincoln, MA: Quarterman Publications. (HSA Library)* 

36. Duke, James A. 2002. Handbook of medicinal herbs. Boca Raton: CRC Press. (HSA Library) 

37. Dyer, T. F. Thiselton. 1889. The folk-lore of plants. New York: D. Appleton and Company. 

38. Facciola, Stephen. 1998. Cornucopia II: a source book of edible plants. Vista: Kampong Publications. 

(HSA Library) 

39. Fisher, Joe and Dennis Fisher. 1998. The homebrewer's garden. North Adams, MA: Storey Books. 


40. Flint, Mary Louise. 1990. Pests of the garden and small farm: a grower's guide to using less pesticide. 

Oakland, CA: University of California Division of Agriculture and Natural Resources. (HSA 

Library)* 

41. Fox, Helen M. 1953. Herbs in knots and laces. The herbarist. 19: 9-12. (HSA Library) 

42. Franz, Chlodwig and Joannes Novak. 1997. Breeding of Origanum species. In Oregano: proceedings of 

the IPGRI international workshop on oregano 8-12 May 1996, CIHEAM, Valenzano (Bari), Italy. 

Edited by S. Padulosi. Rome: International Plant Genetic Resources Institute. 

43. Furia, T. E. and N. Bellanca. 1975. Fenaroli's handbook of flavor ingredients. Cleveland, OH: CRC 

Press. 

44. Gardner, JoAnn. 1989. Holy land herbs revisited. The herbarist. 55: 69-73. (HSA Library) 

45. Gerard, John. 1975. The herbal or general history of plants: the complete 1633 edition as revised and 

enlarged by Thomas Johnson. New York: Dover. (HSA Library) 

46. Gips, Kathleen. 1990. Flora's dictionary: the Victorian language of herbs and flowers. Chagrin Falls, OH: 

TM Publications. (HSA Library)* 

47. Gray, R. W., et al. 1997. Independent effects of palatability and within-meal pauses on intake and 

appetite ratings in human volunteers. Appetite. 29: 61-76. 

48. Grieve, Mrs. M. 1931. A modern herbal: the medicinal, culinary, cosmetic and economic properties, 

cultivation and folk-lore of herbs, grasses, fungi, shrubs & trees with all their modern scientific uses. 

New York: Harcourt, Brace & Company. (HSA Library)* 

49. Gruenwald, Joerg, Thomas Brendler and Christof Jaenicke, eds. 2000. PDR for herbal medicines. 

Montvale, NJ: Medical Economics. (HSA Library) 

50. Harpaz, S., et al. 2003. Effects of herbal essential oils used to extend the shelf life of freshwater- 

reared Asian sea bass fish (Lates calcarifer). Journal of food protection. 66(3): 410-417. 

51. Hill, Madalene and Gwen Barclay. 2004, 2005. Personal communication. November 24, 2004 and 

January 29, 2005. 

52. Hill, Madalene, Gwen Barclay and Henry Flowers. 2004. Personal communication. September 30, 

2004. 

53. Hill, Madalene, Gwen Barclay and Jean Hardy. 1987. Southern herb growing. Fredericksburg, TX: 


57


Shearer Publishing. (HSA Library)* 

54. Hopman, Ellen Evert. 1995. A druid's herbal for the sacred earth year. Rochester, VT: Destiny Books. 


55. Huxley, Anthony, ed. 1992. The new Royal Horticultural Society dictionary of gardening. New York: 

Stockton Press. (HSA Library) 

56. Ietswaart, J.H. 1980. A taxonomic revision of the genus Origanum (Labiatae). The Hague/ Boston/ 

London: Leiden University Press. 

57. Johnson, Tim. 2002. Herbweb CD-ROM. (HSA Library) 

58. Jones, Dorothy Bovee. 1973. The great dittany of Crete - then and now. The herbarist. 39: 13-18. 

(HSA Library) 

59. Kelaidis, Panayoti and Gwen Kelaidis. 1988. Herbs of the rocks: the Mediterranean garden. The 

herbarist. 54: 20-29. (HSA Library) 

60. Kintzios, Spiridon E. 2002. Profile of the multifaceted prince of the herbs. In Oregano: the genera 

Origanum and Lippia. Edited by Spiridon E. Kintzios. London: Taylor & Francis. (HSA Library) 

61. Kitiki, Ayse. 1997. Status of cultivation and use of oregano in Turkey. In Oregano: proceedings of the 

IPGRI international workshop on oregano 8-12 May 1996, CIHEAM, Valenzano (Bari), Italy. Edited by 

S. Padulosi. Rome: International Plant Genetic Resources Institute. 

62. Kokkini, Stella. 1997. Taxonomy, diversity and distribution of Origanum species. In Oregano: 

proceedings of the IPGRI international workshop on oregano 8-12 May 1996, CIHEAM, Valenzano 

(Bari), Italy. Edited by S. Padulosi. Rome: International Plant Genetic Resources Institute. 

63. Kowalchik, Claire and William H. Hylton, eds. 1987. Rodale's illustrated encyclopedia of herbs. 

Emmaus, PA: Rodale Press. (HSA Library)* 

64. Kresge, Scott. 2004. Personal communication. September 28 and 30, 2004. 

65. Kussman, Wanda, Mary Reeves and Gail Wholey. 2003. A family Advent table. In Symbols for 

Advent by Mary Wohlleb. The herbarist. 69: 15. (HSA Library) 

66. Laufer, Geraldine Adamich. 1993. Tussie-mussies: the Victorian art of expressing yourself in the language 

of flowers. New York: Workman. (HSA Library)* 

67. Lawless, Julia. 1992. The encyclopedia of essential oils. Shaftesbury, Dorset: Element Books. (HSA 

Library) 

68. le Strange, R. 1977. A history of herbal plants. New York: Arco. (HSA Library)* 

69. Leung, Albert Y. and Steven Foster. 2003. Encyclopedia of common natural ingredients used in food, 

drugs and cosmetics. Hoboken, NJ: Wiley-Interscience. (HSA Library) 

70. Levy, Isaac Jack and Rosemary Levy Zumwalt. 2002. Ritual medical lore of Sephardic women: 

sweetening the spirits, healing the sick. Urbana: University of Illinois Press. 

71. Lord, Priscilla Sawyer. 1983. The Herb Society of America - a kaleidoscopic view of the first 50 

years. The herbarist. 49: 37-44. (HSA Library) 

72. Makinen, Seija Marjatta and Kirsti Kaarina Paakkonen. 2002. Processing, effects and use of oregano 

and marjoram in foodstuffs and in food preparation. In Oregano: the genera Origanum and 

Lippia. Edited by Spiridon E. Kintzios. London: Taylor & Francis. (HSA Library) 

73. Makri, Olga. 2002. Cultivation of oregano. In Oregano: the genera Origanum and Lippia. Edited by 

Spiridon E. Kintzios. London: Taylor & Francis. (HSA Library) 

74. McGuffin, Michael, et al., eds. 1997. American Herbal Products Association botanical safety handbook. 

Boca Raton: CRC Press. (HSA Library) 

75. McKimm, Rae. 2004. Personal communication. October 4 and 5, 2004. 

76. Miller, Candace M. 1995. Tales from the plant kingdom. Lima, OH: Pourquoi Press. (HSA Library)* 

77. Moldenke, Harold N. and Alma L. Moldenke. 1952. Plants of the bible. New York: Dover 

Publications, Inc. (HSA Library)* 

78. Morse, Carol. 2004. Personal communication. October 2, 2004. 


58


79. Neruda, Pablo. 1986. Love sonnets: cien sonetos de amor. Austin, TX: University of Texas Press. 

80. Northcote, Lady Rosalind. 1971. The book of herb lore. New York: Dover. (HSA Library) 

81. Oliver, Gilbert W. 1997. The world market of oregano. In Oregano: proceedings of the IPGRI 

international workshop on oregano 8-12 May 1996, CIHEAM, Valenzano (Bari), Italy. Edited by S. 

Padulosi. Rome: International Plant Genetic Resources Institute. 

82. Ortiz, Elisabeth Lambert, ed. 1992. The encyclopedia of herbs, spices, & flavorings. New York: Dorling 

Kindersley. (HSA Library) 

83. Parkinson, John. 1976. A garden of pleasant flowers (paradisi in sole: paradisus terrestris). New York: 

Dover. (HSA Library)* 

84. Picton, Margaret. 2000. The book of magical herbs: herbal history, mystery, & folklore. London: Barron's. 

85. Pitzer, Sara. 1996. Growing and using oregano. Pownal, VT: Storey Communications. (HSA Library)* 

86. Reppert, Bertha. 1993. Herbs for weddings & other celebrations. Pownal, VT: Storey Communications. 


87. Rollins, Elizabeth. 1995. Origanums: beauty and fragrance in the summertime. The herbarist. 61: 16- 

22. (HSA Library) 

88. Scoble, Gretchen and Ann Field. 2001. The meaning of herbs: myth, language & lore. San Francisco: 

Cronicle Books. (HSA Library)* 

89. Simon, James E., Alena F. Chadwick and Lyle E. Craker. 1984. Herbs: an indexed bibliography 1971- 

1980 - the scientific literature on selected herbs, and aromatic and medicinal plants of the temperate 

zone. Archon Books. (HSA Library) 

90. Skoula, Melpomeni and Jeffrey B. Harborne. 2002. The taxonomy and chemistry of Origanum. In 

Oregano: the genera Origanum and Lippia. Edited by Spiridon E. Kintzios. London: Taylor & 

Francis. (HSA Library) 

91. Skoula, Melpomeni and Sotiris Kamenopoulos. 1997. Origanum dictamnus L. and Origanum vulgare L. 

subsp. hirtum (Link) Ietswaart: traditional uses and production in Greece. In Oregano: 

proceedings of the IPGRI international workshop on oregano 8-12 May 1996, CIHEAM, Valenzano 

(Bari), Italy. Edited by S. Padulosi. Rome: International Plant Genetic Resources Institute. 

92. Small, Ernest. 1997. Culinary herbs. Ottawa: NRC Research Press. (HSA Library) 

93. Small, Ernest, Brenda Brookes and Marcel Jomphe. 1995. A bee that loves herbs. The herbarist. 61: 

57-61. (HSA Library) 

94. Talbert, Rexford. 1994. Za'atar. The herbarist. 60: 53-56. (HSA Library) 

95. Talbert, Rexford. 2004. Personal communication. September 21, 2004. 

96. Talbert, Rexford. 2004. Amaracus. The herbarist. 70: 11-13. (HSA Library) 

97. Talbert, Rexford. 2004. It's all in the calyx. The herbarist.70: 14-15. (HSA Library) 

98. Talbert, Rexford. 2004. Origanum: the prince of herbs (unpublished presentation). 

99. Tucker, Arthur O. 1981. Which is the true oregano? Horticulture. 59(7): 57-59. (HSA Library) 

100. Tucker, Arthur O. 1992. Will the real oregano please stand up? The herb companion. 4(3): 20-22. 

(HSA Library) 

101. Tucker, Arthur O. 2004. Personal communication. September 9, 2004 and November 2,18, 2004. 

102. Tucker, Arthur O. and Thomas DeBaggio. 2000. The big book of herbs: a comprehensive illustrated 

reference to herbs of flavor and fragrance. Loveland, CO: Interweave Press. (HSA Library)* 

103. Tucker, Arthur O. and Michael J. Maciarello. 1994. Oregano: botany, chemistry, and cultivation. In 

Spices, herbs and edible fungi. Edited by G. Charalambous. Elsevier Science. 

104. Tucker, Arthur O. and Elizabeth Rollins. 1992. The other origanums. The herb companion. 4(3): 

23-27. (HSA Library) 

105. Tucker, Arthur O. and Elizabeth D. Rollins. 1989. The species, hybrids, and cultivars of Origanum 

(Lamiaceae) cultivated in the United States. Baileya. 23(1): 14-27. 

106. U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA national nutrient 


59


database for standard reference [online] [accessed November 6]. Available from World Wide 

Web (http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl). 

107. U.S. Food and Drug Administration. 2002. Code of federal regulations Ch.21 Section 172.510 [online] 

Office of the Federal Register and NARA. [accessed December 2004]. Available from World 

Wide Web (http://a257.g.akamaitech.net/7/257/2422/14mar20010800/edocket.access.gpo.gov/ 

cfr_2002/aprqtr/pdf/21cfr172.510.pdf). 

108. U.S. Food and Drug Administration. 2002. Code of federal regulations Ch.21 Section 182.20 [online] 

Office of the Federal Register and NARA. [accessed December 2004]. Available from World 

Wide Web (http://a257.g.akamaitech.net/7/257/2422/14mar20010800/edocket.access.gpo.gov/ 

cfr_2002/aprqtr/pdf/21cfr182.20.pdf). 

109. Varland, Barbara. 2004. Personal communication. October 5, 2004. 

110. Virgil. 1903. The Aeneid. The works of Virgil. Oxford University Press (via Litfinder). 

111. Webster, Helen Noyes. 1948. Notes on the marjorams. The herbarist.14: 19-22. (HSA Library) 

112. White, Susie. 1998. Origanum: the herb marjoram and its relatives. Surrey: NCCPG. (HSA Library)* 

113. Wiersema, John H. and Blanca Leon. 1999. World economic plants: a standard reference. Boca Raton: 

CRC Press. (HSA Library) 

114. Wilcox, Tina Marie. 2004. Personal communication. September 21, 2004. 

115. Wilcox, Tina Marie and Susan Belsinger. 2004. Don't let pruning get you down. The herb 

companion. 16(3): 43-46. (HSA Library) 

116. Wilcox, Tina Marie and Susan Belsinger. 2004. Mediterranean companions. The herb companion. 16 

(6): 42-48. (HSA Library) 

117. Zava, D. T., C. M. Dollbaum and M. Blen. 1998. Estrogen and progestine bioactivity of foods, 

herbs, and spices. Proceedings Society Experimental Biological Medicine. 217(3): 369-378. 

* denotes items in the HSA Library collection that circulate to members 

Additional References 

Bagust, Harold. The Gardener’s Dictionary of Horticultural Terms. London: Cassell, 1992. (HSA Library) 

Belsinger, Susan. Flowers in the Kitchen. Loveland, CO: Interweave Press, 1991. (HSA Library)* 

Botsoglou, Nikolaos A. et al. “Antioxidant Acitivity of Dietary Oregano Essential Oil and α-Tocopheryl 

Acetate Supplementation in Long-Term Frozen Stored Turkey Meat.” Journal of Agricultural and 

Food Chemistry. 51 (2003): 2930-2936. 

Clarkson, Rosetta E. The Golden Age of Herbs and Herbalists. New York: Dover, 1972. (HSA Library)* 

The Columbia Encyclopedia, 6th ed. [online] New York: Columbia University Press. [accessed October- 

December 2004]. Available from World Wide Web (www.bartleby.com/65/), 2001–04. 

Duke, James A. and Stephen M. Beckstrom-Sternberg. Handbook of Medicinal Mints (Aromathematics): 

Phytochemical and Biological Activities. Boca Raton: CRC Press, 2000. (HSA Library) 

Ellacombe, Henry N. The Plant-lore and Garden-craft of Shakespeare. New York: Edward Arnold, 1896. 


60


Ellis, Barbara W. and Fern Marshall Bradley, eds. The Organic Gardener’s Handbook of Natural Insect and 

Disease Control. Emmaus, PA: Rodale Press, 1996. (HSA Library)* 

Gardner, Jo Ann. “Herbs of Antiquity: A Fresh Look at Biblical Botany.” The Herbarist. 52 (1986) 29-34. 

(HSA Library) 

Kintzios, Spiridon E., ed. Oregano: The Genera Origanum and Lippia. New York: Taylor & Francis, 2002. 

(HSA Library) 

Integrated Taxonomic Information System database [online]. [accessed August 9, 2004]. Available from 

World Wide Web (http://www.itis.usda.gov), 2002. 

Gildzen, Alex. The Origin of Oregano [poems]. Kent, OH: Tarragon, 1971. 

Litfinder database [online]. Thompson Gale. [accessed through Cleveland Public Library August-Oct 

2004] (http://80-www.litfinder.com.ezproxy.cpl.org/home.asp). 

Padulosi, S., ed. Oregano. Promoting the Conservation and Use of Underutilized and Neglected Crops. 14. Proceedings 

of the IPGRI International Workshop on Oregano 8-12 May 1996, CIHEAM, Valenzano (Bari), Italy 

[online]. Rome: International Plant Genetic Resources Institute. [accessed September 2004]. Available 

from World Wide Web (http://www.ipgri.cgiar.org/publications/pubfile.asp?ID_PUB=199), 1997. 

Rinzler, Carol Ann. The New Complete Book of Herbs, Spices & Condiments. New York: Checkmark 

Books, 2001. (HSA Library) 

Rohde, Eleanour Sinclair. Shakespeare's Wild Flowers: Fairy Lore, Gardens, Herbs, Gatherers of Simples and 

Bee Lore. London: The Medici Society, Ltd., 1935. (HSA Library)* 

Rose, Jeanne. The Aromatherapy Book. Berkeley: North Atlantic Books, 1992. (HSA Library)* 

Tuccio, Joseph. Oregano and Other Poems. Calabria, Italy; Matacena, 1983. 

Tucker, Arthur O. and Michael J. Maciarello. “The Essential Oil of Origanum laevigatum Boiss. 

(Labiatae).” Journal of Essential Oil Research. 4 (July/August 1992): 419-420. 

Whiting, Edward E. “Apples Aren’t Herbs.” The Herbarist. 21(1955): 25-28. (HSA Library) 

Woodward, Marcus. Leaves from Gerard's Herball. Boston: Houghton Mifflin, 1931. (HSA Library) 

Young, J. F. et al. “Ascorbic Acid, α-Tocopherol, and Oregano Supplements Reduce Stress-Induced Deterioration 

of Chicken Meat Quality.” Poultry Science. 82 (2003): 1343-1351. 

For additional titles, see the HSA Library Origanum Resources section of this guide. 


61


HSA Library Origanum Resources 

Books 

* Bown, Deni. The Herb Society of America New Encyclopedia of Herbs & Their Uses. New York: DK, 

2001. 

Provides a general overview of the genus Origanum, with profiles of O. dictamnus, O. xhybridinum, 

O. majorana, O. xmajoricum, O. onites, O. syriacum, O. ‘Norton Gold,’ and O. vulgare. Includes color 

photographs. 

* Evans, Hazel. The Herb Basket: Marjoram, Mint & Marigold. North Dighton, MA: JG Press, 1996. 

A brief book with basic information on Origanum folklore, cultivation, harvesting, drying, recipes 

and crafts. Evans supplies tips for rock gardens, kitchen planters, and hanging baskets and recipes 

for potpourri, hair conditioner, kitchen sachets, Rolled Herb Cheese, Pork Provençal with Marjoram, 

Mixed Herb Bread, and Tomato and Marjoram Salad. Species discussed include O. vulgare, O. majorana, 

O. onites and O. dictamnus. Includes color photographs. 

Kintzios, Spiridon E, ed. Oregano: The Genera Origanum and Lippia. London and New York: Taylor & 

Francis, 2002. 

This collection of articles by various authors addresses the botany, taxonomy, chemistry, cultivation, 

breeding, pharmacology, food industry uses and biotechnology of oregano plants in the genera 

Origanum and Lippia. A bibliometric analysis of agricultural and biomedical databases is also included. 

Small, Ernest. Culinary Herbs. Ottawa: NRC Research Press, 1997. 

This in-depth text examines the genus’s description, taxonomy, history, uses, recipe sources, 

importance, cultivation, harvest, storage, cultivars, chemistry, medicine, nutrition and curiosities, with 

separate entries for O. majorana, O. vulgare, O. onites, O. dictamnus, O. microphyllum, O. syriacum and O. 

xmajoricum. Also includes black and white line drawings. 

* Tucker, Arthur O. and Thomas DeBaggio. The Big Book of Herbs. Loveland, CO: Interweave Press, 

2000. 

Tucker and DeBaggio provide information on O. majorana, O. xmajoricum, O. minutiflorum, O. 

onites, O. syriacum and O. vulgare, with detailed description, nomenclature, chemistry, uses, cultivation, 

and pests/diseases information. Also includes a botanical key and extensive bibliography. 

Pamphlets 

* Pitzer, Sara. Growing and Using Oregano. Storey Publishing Bulletin A-157. Pownal, VT: Storey Communications, 

1996. 

The first sixteen pages are devoted to propagating, cultivating, preserving and using plants in 

the genus Origanum, followed by twelve pages of recipes, a source list for plants, seeds and supplies, 

and a list of recommended reading. 

* White, Susie. Origanum: The Herb Marjoram and its Relatives. Surrey: NCCPG, 1998. 

This 35-page booklet by British National Plant Collection Holder Susie White covers the taxonomy, 

cultivation, uses and harvesting/drying of origanums, with profiles of fifteen species, subspecies 

and hybrids and twenty-two named cultivars. Includes color photographs. 


62


Selected Articles from The Herbarist 

Belsinger, Susan and Tina Marie Wilcox. “Our Favorite Oregano in the Kitchen.” The Herbarist. 70 

(2004): 4-9. 

Belsinger and Wilcox discuss identifying, purchasing, growing and using Origanum xmajoricum. 

The article includes recipes for Jalapeno and Oregano Salsa, Skillet Corn Bread with Cheddar, Chiles, 

and Oregano, and the Meatless Meatloaf recipe reprinted in this guide. 

Brown, Harriet Addams. “Righte Dittany.” The Herbarist. 1 (1935): 23-27. 

This inaugural issue of The Herbarist discusses dittany of Crete’s record as a medicinal plant in 

various classical texts, nomenclature confusion and the discovery of the earliest painting of the plant. 

Burrage, Anne. “Dittany Redivivus.” The Herbarist. 2 (1936): 58-60. 

Burrage tells the story of the introduction of dittany of Crete to the U.S. by HSA members, 

with additional anecdotes about O. microphyllum. 

Chandler-Ezell, Karol. “Folklore of Oregano.” The Herbarist. 70 (2004): 16-24. 

Chandler-Ezell discusses the history, folklore, chemistry/pharmacology and uses of a variety of 

Origanum species, including Origanum vulgare, O. majorana, O. dictamnus, O. onites and O. syriacum. 

Gambee, Eleanor Brown. “An Ancient Herb Travels to the New World or Dittany of Crete and the 

Roman Empire.” The Herbarist. 51 (1985): 15-19. 

This article recounts in detail the story surrounding the use of dittany of Crete to heal Aeneus 

and provides a summary of Book XII of The Aeneid. 

Gardner, Jo Ann. “Holy Land Herbs Revisited.” The Herbarist. 55 (1989): 69-72. 

Gardner relates her experiences with O. syriacum and the condiment za’atar while traveling in 

Israel. 

Jones, Dorothy Bovee. “The Great Dittany of Crete – Then and Now.” The Herbarist. 39 (1973): 13-18. 

Jones discusses dittany’s history and folklore, its use as a medicinal plant and limited use as a 

culinary herb, its introduction to America by HSA, her personal experience and suggestions for growing 

the plant. 

Rollins, Elizabeth. “Origanums: Beauty and Fragrance in the Summertime.” The Herbarist. 61 (1995): 16- 

22. 

Rollins describes the form, appearance and cultivation of Origanum dictamnus, O. calcaratum, O. 

libanoticum, O. sipyleum, O. xhybridinum, O. rotundifolium, O. ‘Kent Beauty,’ O. ‘Barbara Tingey,’ O. 

scabrum, O. ‘Purple Surprise,’ O. amanum, O. laevigatum, O. ‘Santa Cruz,’ ‘Aureum’ and O. microphyllum, 

as well as how some of these plants arrived in North America. 

Rollins, Elizabeth. “Origanums Today.” The Herbarist. 55 (1989): 1-5. 

Rollins discusses the origanums grown by the HSA Northern California Unit for an early project 

to study the plants in the decade following the revision of the genus published by Ietswaart. 

Talbert, Rexford. “Amaracus.” The Herbarist. 70 (2004): 11-13. 

Talbert combines a discussion of Origanum botany and nomenclature with a review of authoritative 

articles on the genus. 


63


Talbert, Rexford. “It’s All in the Calyx.” The Herbarist. 70 (2004): 14-15. 

This concise article describes the nature and importance of Origanum calyces and includes anatomical 

line drawings. 

Talbert, Rexford H. “Za’atar.” The Herbarist. 60 (1994): 53-56. 

This article is devoted to the herbal condiment za’atar, a mix of Origanum syriacum, sesame 

seeds, sumac and salt, and discusses the origins of the name and plants from other genera that have 

been used in the mix (Satureja thymbra, Thymbra spicata and T. capitata). 

Tucker, Arthur O. “Botanical Aspects of Oregano Reconsidered.” The Herbarist. 40 (1974): 11-13. 

An early article addressing the concept of oregano as a scent/flavor rather than an individual 

species or genus and reporting on the efforts to identify plants obtained from the U.S. commercial 

market. Nomenclature is pre-Ietswaart. Includes photographs. 

Webster, Helen Noyes. “Notes on the Marjorams.” The Herbarist. 14 (1948): 19-22. 

Discusses the history, cultivation and appearance of wild and sweet marjoram and other origanums. 

Nomenclature is pre-Ietswaart. 

Wright, Hortensia Janet. “From Cretan Hillsides.” The Herbarist. 11 (1945): 28-32. 

The first half of this article provides an overview of the appearance of Origanum dictamnus 

(dittany of Crete) in the works of early writers and herbalists. The second half is a detailed physical description 

of the plant. 

Other Articles 

Belsinger, Susan and Carolyn Dille. “Cooking with Marjoram and Oregano.” The Herb Companion. 4(3) 

(Feb/March 1992): 29-32. 

Covers history, folklore, cultivation and culinary use. Types discussed include O. majorana, O. 

xmajoricum, O. vulgare subsp. hirtum, O. onites and Lippia graveolens. Includes color photographs and recipes 

for Stuffed Mushrooms with Oregano, Spanakopita, Hearty Minestrone and Stewed Sweet Peppers. 

Goliaris, A. H., P. S. Chatzopoulou and S. T. Katsiotis. “Production of New Greek Oregano Clones and 

Analysis of Their Essential Oils.” Journal of Herbs, Spices & Medicinal Plants. 10(1) (2002): 29-35. 

Describes the development and analysis of four high-quality, high-carvacrol, clones of O. vulgare 

subsp. hirtum produced for commercial cultivation in Greece. 

Houmani, Zahia et al. “The Essential Oil Composition of Algerian Zaâtar: Origanum spp. and Thymus 

spp.” Journal of Herbs, Spices & Medicinal Plants. 9(4) (2002): 275-280. 

Discusses Origanum floribundum, O. vulgare subsp. glandulosum and two Thymus species. 

Klocke, Evelyn. “DNA Fingerprinting by RAPD on Origanum majorana L.” Journal of Herbs, Spices & Medicinal 

Plants. 9(2/3) (2002): 171-176. 

This study examined the use of RAPD analysis and its potential in O. majorana breeding research. 

Langbehn, Jan et al. “Influence of Selection and Inbreeding on Origanum majorana L.” Journal of Herbs, 

Spices & Medicinal Plants. 9(2/3) (2002): 21-29. 

Traits evaluated include resistance to lodging, anther status, yield of leaf-flower fraction, essen- 


64


tial oil content, and percentage of cis-sabinene hydrate. 

Long, Jim. “Menu: All About Oregano.” The Herb Quarterly. 102 (Spring 2005): 26-30. 

This collection of sixteen recipes includes Salsa Mexicana with Oregano, Stuffed Mushrooms, 

Crab Salad with Orange and Oregano on Toast, Orange and Oregano Salad, Grilled Chicken with Tequila-Oregano 

Butter, Corn and Tomato Salad with Fresh Oregano, Oregano Pesto Potatoes, Green 

Beans with Tomatoes and Oregano, Skillet Corn Bread with Oregano and Roasted Pepper, Southwestern 

Chocolate Cake and Orange Oregano Sorbet, among others. 

Novak, Johannes et al. “Combining Ability of Origanum majorana L. Hybrids: Sensorial Quality.” Journal 

of Herbs, Spices & Medicinal Plants. 9(2/3) (2002): 13-19. 

This study used a human panel to evaluate the sensorial characteristics of taste, color and smell 

for O. majorana hybrid combinations involving cytoplasmic male sterile lines and pollinator lines. 

Omer, E. A., H. E. Ouda and S. S. Ahmed. “Cultivation of Sweet Marjoram, Majorana hortensis, in Newly 

Reclaimed Lands of Egypt.” Journal of Herbs, Spices & Medicinal Plants. 2(2) (1994): 9-16. 

Recommends cultivation of sweet marjoram (Origanum majorana syn. Majorana hortensis) on reclaimed 

lands in Egypt using sprinkler irrigation and discusses yield and essential oil composition. 

Pank, Friedrich et al. “Combining Ability of Origanum majorana L. Strains – Agronomical Traits and Essential 

Oil Content: Results of the Field Experiment Series in 1999.” Journal of Herbs, Spices & Medicinal 

Plants. 9(2/3) (2002): 31-37. 

Traits evaluated include anther status, plant height, resistance to lodging, parasitic attack, precocity, 

yield and proportion of leaf-flower fraction, essential oil content and regrowth following initial 

harvest. 

Pizzi, Helene. “Oregano: Joy of the Mountains.” The Herb Quarterly. 102 (Spring 2005): 21-25. 

Includes information on oregano history, folklore, uses and cultivation, with attributes and 

growing tips for Origanum vulgare, O. majorana, O. onites, O. libanoticum, O. dictamnus and groundcover 

origanums. Some of the nomenclature in this article is incorrect. 

Rollins, Elizabeth D. “Origanum: Beauty of the Mountains.” Pacific Horticulture. 52(2) (Summer 1991): 19- 

26. 

Rollins discusses the history, appearance, cultivation and uses of a variety of Origanum species, 

hybrids and cultivars, including Origanum rotundifolium, O. acutidens, O. scabrum, O. libanoticum, O. 

sipyleum, O. xhybridinum, O. dictamnus, O. calcaratum, O. majorana, O. xmajoricum, O. onites, O. syriacum, 

O. vulgare, O. laevigatum, O. amanum, O. dayi, and O. microphyllum, with emphasis on California growing. 

Includes color photographs. 

Tucker, Arthur O. “Will the Real Oregano Please Stand up?” The Herb Companion. 4(3) (Feb/Mar 

1992): 20-22. 

Dr. Tucker describes species from different genera that are considered oreganos due to their 

flavor, provides tips for distinguishing between culinary and non-culinary species and relates his experience 

growing seed from a bottle of grocery-store oregano that produced plants from multiple genera. 

With color photographs. 

Tucker, Arthur O. and Elizabeth Rollins. “The Other Origanums.” The Herb Companion. 4(3) (Feb/Mar 

1992): 23-27. 


65


Describes the habit, appearance and uses of lesser known culinary, medicinal and ornamental 

origanums, including the cultivars O. vulgare subsp. vulgare ‘Aureum,’ O. vulgare subsp. vulgare ‘Dr. 

Ietswaart,’ O. vulgare subsp. vulgare ‘Humile,’ O. ‘Kent Beauty,’ and O. ‘Barbara Tingey,’ with color photographs 

of six species/subspecies/cultivars. 

Wilcox, Tina Marie and Susan Belsinger. “Mediterranean Companions.” The Herb Companion. 16(6) 

(September 2004): 42-48. 

Belsinger and Wilcox provide guidelines for the care and feeding of Origanum majorana, O. xmajoricum 

and other plants native to the Mediterranean, with recipes for aggregate mix, meal mix and textured 

Mediterranean mulch. 

* denotes items that circulate to HSA members 


66

Oregano and Marjoram - The Herb Society of America

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?