Marjoram

Habitat & Origin

Marjoram (Origanum species from the marjoram–majorana group) is a classic kitchen herb from the eastern and southern Mediterranean. The plants grow on sunny, dry slopes with stony, calcareous soils and benefit from warm days and cool nights to build up a soft, sweet-spicy oil. In early summer, the bushes form dense clouds of small, lobed leaves and finely divided flower spikes. The leafy tops are cut by hand at the start of flowering and dried in thin layers. Maison Tisane selects marjoram based on leaf size, color, and nose: light green to gray-green leaves with a warm, homely spiciness, free of hard stems or yellowed parts.

Active compounds

Marjoram contains aromatic terpenes such as carvacrol, sabinene, and terpineol, which determine the soft, sweet-spicy signature. These compounds give infusions a warm, rounded herbal layer with an almost velvety, homely softness. In blends, marjoram feels like a comforting herbal bath: it rounds off sharp spices, makes floral blends more accessible, and brings a subtle Mediterranean embrace.

Ayurvedic approach

Marjoram is read in Ayurveda energetically as warm, softly aromatic, and slightly uplifting: an herb that clarifies Kapha and gives Vata stability, while Pitta is hardly touched. In Mediterranean home kitchens, marjoram was known as 'comfort herb': a soft counterpart to robust dishes. That domestic symbolism translates subtly to infusions. Energetically, marjoram feels like warm air through a herb garden — round, mildly spicy, and inviting relaxation.

Flavour profile & Blending