Below is a list of all known varieties for Marjoram. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Hardy Marjoram | A cross (Origanum × majoricum) between marjoram and oregano, offering the sweetness of marjoram with the hardiness and pungency of oregano. |
| Marjoram (Dried) | The dried leaves, which retain their flavor well. A key component of Herbes de Provence and many sausage seasonings. |
| Marjoram (Dried) | The "dried" "leaves," "which" "hold" "their" "flavor" "well." "A" "staple" "in" "European" "sausage-making" "and" "stews." |
| Marjoram (Sweet) | The "classic" "culinary" "marjoram" (*Origanum majorana*). "Has" "a" "sweet, "floral," "and" "mildly" "piney" "flavor, " "gentler" "than" "oregano." |
| Marjoram (Wild) | The "common" "oregano" (*Origanum vulgare*) "is" "also" "known" "as" "wild marjoram." "More" "pungent" "than" "sweet marjoram." |
| Pot Marjoram | A hardier variety (Origanum onites), also known as Cretan Oregano. It has a more robust, oregano-like flavor compared to sweet marjoram. |
| Sweet Marjoram | The common culinary variety (Origanum majorana) with a sweet, floral, and milder flavor than oregano. Often used in German and French cuisine. |