Oregano
Origanum vulgare; O.× hirtum
T
here is some confusion about two com- I tend to use oregano in Italian and Greek
monly used herbs that crop up in hundreds dishes and marjoram in southern French and
of Mediterranean-style dishes: marjoram and Spanish recipes, but frankly the two are, for all
oregano. practical purposes, the same.
They are almost interchangeable in the way One way to think about both of them is their
they are used in cooking and how they are FABIS factor. They tend to come up fresh and
grown. However, oregano tends to be more best in season alongside tomatoes, sweet bell
assertive—and, for some, almost harshly so. As peppers, and eggplant, so it’s no surprise that
a result, it’s often called wild marjoram. It grows local folks in these regions put them together
prolifically on the barren stony Greek moun and created special recipes that have become
tainsides and takes its name from oros, meaning justifiably famous: Provençal basquaise (marjo
“mountains,” and ganos, “meaning joy.” ram), marinara sauce (oregano), and so on.
When tasted side by side with oregano, mar- I grow oregano and marjoram as far apart as
joram is less powerful and, if anything, slightly possible in my herb garden to reduce the risk of
sweet. Unlike its heartier cousin, it grows amid cross-pollination. While the mild diff erences
lush pastures and is often called pot marjoram between the two may seem like splitting hairs,
because of its use bunched with other herbs in for me discovering and distinguishing these
meat and poultry stews. subtle differences is what’s such fun!
272 • GROWING AT THE SPEED OF LIFE
