Marjoram Collection (page 2)

Broad bean and Parma ham salad with red tomatoes on glass plate, close-up

Origanum sp. varieties of Marjoram and Oregano, a mezzaluna chopper and a wooden chopping board

Planting herbs and salad leaves in window box, including lettuce, thyme, purple basil, marjoram

Chives, lavender and marjoram planted together in terracotta pot, close-up

Scrambled eggs with herbs and two thin brown bread slices

Planting various different herbs in a strawberry planter

Herbes de Provence, including oregano, rosemary, thyme, savory (satureja) and marjoram, arranged in triangles and a square

Sprigs of Origanum majorana, Marjoram, and Origanum vulgare, Oregano

Salad vegetables, meat, pasta, fish and fruit typically used in Italian cooking

Bunch of fresh herbs

Chives, golden marjoram, purple sage and parsley arranged in a terracotta window box, and mint plant in a terracotta pot with drip tray

Marjoram - Origanum majorana (Amaracus) by Leonhart Fuchs from De historia stirpium commentarii insignes
Herbal, 16th century. Leonhart Fuchs (1501-1566), De historia stirpium commentarii insignes (Notable Commentaries on the History of Plants), 1542. Plate: Marjoram - Origanum majorana (Amaracus)

A dozen sprigs of marjoram

Dried Black Trumpet (Craterellus cornucopioides) mushrooms

Root hairs of marjoram
Root hairs. Coloured Scanning Electron Micrograph (SEM) of a root of marjoram, Origanum vulgare. The root is covered in numerous tiny, water-absorbing root hairs

Wild Marjoram - wild herb, on calcareous soils, Dorset
ROG-14087 Wild Marjoram - wild herb, on calcareous soils Dorset. UK Origanum vulgare Bob Gibbons contact details: prints@ardea.com tel: +44 (0) 20 8318 1401

Gertrude Jekyll - Garden designer
Gertrude Jekyll (1843-1932) - Prolific British Garden designer, Artist and Writer. Pictured here as the small central detail in a close-up taken from an advert for Shell. 1960

Male adonis blue butterflies (Lysandra bellargus) feeding on marjoram flowers. photographed in September

Marjoram leaf surface, SEM
Marjoram (Origanum vulgare) leaf surface, coloured scanning electron micrograph (SEM). Glandular trichomes are yellow, hair-like trichomes are blue

Silver-studded Blue on Marjoram
Silver-studded Blue butterfly (Plebejus argus) on Marjoram (Origanum) flower. Photographed in Romania in autumn

Plants / Origanum Vulgaris
with Satureja Savory and Marjoram Personified

Plants / Origanum Vulgare
(var. genuinum) COMMON MARJORAM

All Professionally Made to Order for Quick Shipping

Marjoram, a versatile herb loved by both humans and butterflies alike. Small Tortoiseshell butterflies flutter gracefully on the delicate leaves of this aromatic plant. Marjoram belongs to the family of herbs known as "plantes condimentaires, " adding flavor and fragrance to countless dishes. In nature, we can find two varieties of marjoram: the pink flowered wild marjoram, scientifically known as Origanum vulgare, and the yellow flowered sweet marjoram, also called Origanum majorana. Both species possess unique qualities that make them stand out in their own right. Wild marjoram or oregano (Origanum vulgare) is a robust herb with purple flowers that add a pop of color to any garden. Its strong aroma and taste make it an essential ingredient in Mediterranean cuisine. On the other hand, sweet marjoram (Origanum majorana) boasts beautiful yellow flowers and has a milder flavor compared to its wild counterpart, and is often used in teas, soups, stews, and even desserts due to its delightful scent. Marigold's vibrant orange petals complement marjoram's beauty when planted together alongside lavender, mints, savory - creating a stunning herbal ensemble that not only pleases our eyes but also enhances our culinary experiences. Throughout history, artists have captured the essence through engravings like Leonhart Fuchs' depiction titled "Marjoram - Origanum majorana (Amaracus)" from his renowned work De historia stirpium. These illustrations serve as timeless reminders of humanity's fascination with this remarkable herb. Whether you refer to it as organy or simply enjoy calling it by its scientific name Origanum vulgare or Origanum majorana – one thing remains certain: Marjoram holds an esteemed place among herbs for its versatility and ability to elevate any dish with its distinct flavor and aroma.