Marjoram: meaning, definitions and examples
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marjoram
[ ˈmɑr.dʒəˌræm ]
culinary herb
Marjoram is a perennial herb native to the Mediterranean region. It belongs to the mint family and is closely related to oregano, although marjoram has a milder flavor profile. The leaves are used both fresh and dried, and are often added to soups, stews, and meat dishes for flavor. Due to its aromatic qualities, marjoram can also be used in salads and sauces, providing a sweet and slightly citrus taste. In addition to culinary uses, marjoram has been utilized in traditional medicine for its potential health benefits.
Synonyms
Examples of usage
- I added marjoram to the chicken dish for extra flavor.
- Fresh marjoram works well in salads.
- You can substitute marjoram for oregano in recipes.
- He sprinkled some marjoram over the pasta before serving.
Translations
Translations of the word "marjoram" in other languages:
🇵🇹 orégano
🇮🇳 मार्जोरम
🇩🇪 Majoran
🇮🇩 marjoram
🇺🇦 орегано
🇵🇱 majeranek
🇯🇵 マジョラム
🇫🇷 marjolaine
🇪🇸 orégano
🇹🇷 mercanköşk
🇰🇷 마조람
🇸🇦 مردقوش
🇨🇿 majoránka
🇸🇰 majorán
🇨🇳 马郁兰
🇸🇮 majaron
🇮🇸 majóran
🇰🇿 майоран
🇬🇪 მარJORამი
🇦🇿 marjoram
🇲🇽 orégano
Etymology
The word 'marjoram' comes from Middle English 'margerie', which is derived from the Latin 'majorana'. The Latin term is thought to link to the Greek word 'marjoran', possibly indicating a larger or better quality herb. Marjoram has been cultivated since ancient times and is well-documented in historical texts as a culinary herb favored by the Greeks and Romans. It was often used in cooking, medicinal preparations, and even in rituals. The use of marjoram spread throughout Europe during the Middle Ages, where it was included in many traditional dishes. The herb is still widely recognized today for its culinary versatility and healing properties in herbal medicine.