Oregano and marjoram are closely related and similar in appearance. There is much confusion between the two – they do belong to the same “genus”.  Marjoram is more delicate in taste as well as being less hardy than oregano.  We tend to use the two interchangeably in recipes.

Both have woody stems, are upright reaching a size of approximately 2 1/2' tall and about the same wide. Oregano tends to get leggier and more sprawling if left unclipped. Oregano usually has pink-purple flowers, while marjoram normally has white.  There are significant variations in leaf color.

Italian cuisine makes significant use of oregano; it is a staple flavoring for tomato sauces for pasta, meats, fish and pizza without it. It retains its flavor well and can be used either fresh or dried.

Any recipe quantities should be doubled if you are using the fresh herb – dried oregano has a more concentrated flavor.