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    Sweet marjoram nutrition facts

    Sweet marjoram, also known as knotted marjoram, is one of the most popular Mediterranean herbs grown for its culinary and medicinal values since ancient times. It has delicate sweet-flavor, and subtle pungent (spicy) taste; comparatively gentler than oregano (Origanum vulgare).

    Botanically, marjoram is a member of Labiatae family, in the genus, Origanum. Its scientific name: Origanum majorana. The Labatiacea family also includes some of commonly known herbs and spices such as dillanise,fennelcumin, etc.

    Sweet marjoram is native to Asia Minor (Turkey); however, it grows in plentiful all over the Mediterranean and southern parts of the Europe. This herb plant is a small woody-stemmed shrub that grows abundantly in well-drained, lime soils. It reaches about 75 cm in height; feature a hairy stem with soft oval shaped dark-green leaves, and tiny pinkish-white flowers.

    In general, its leaves can be harvested from the plant just after the formation of its flower buds but before flowering. To blanch, hang the harvested stems in dark, dry room for about 7-10 days, then strip its leaves from the stems and store inside an air-tight container

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