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Marjoram   /mˈɑdʒərəm/   Listen
noun
Marjoram  n.  (Bot.) A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (Origanum Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is Origanum vulgare, far less fragrant than the other.






Collaborative International Dictionary of English 0.48








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"Marjoram" Quotes from Famous Books



... either of these girls to her own identity, in the face of her denial of it in her sister's absence. Perhaps the only real confidence on the point that ever existed was their mother's, who knew the two babies apart—so she said—because one smelt of roses, the other of marjoram. ...
— When Ghost Meets Ghost • William Frend De Morgan

... verdict still entitle you to the blissful confidence of that divine, purpureal sex, the fairest floral specimens of which I see before me! May their unfolding fragrance make sweet your daily bread; and when you die, from the tears of conjugal love, may thyme and sweet marjoram spring ...
— Punch, or the London Charivari, Volume 1, Complete • Various

... long while to admire the beauty of the lazy foam, for ever in motion, and never moved away, in a still place of the water, covering the whole surface of it with streaks and lines and ever-varying circles. Wild marjoram grew upon the rocks in great perfection and beauty; our guide gave me a bunch, and said he should come hither to collect a store for tea for the winter, and that it was 'varra hale-some:' he drank none else. ...
— Recollections of a Tour Made in Scotland A.D. 1803 • Dorothy Wordsworth

... tarragon vinegar. 2 tablespoonfuls of garden cress, chopped fine. 2 tablespoonfuls of sweet marjoram, chopped fine. 2 cloves of garlic, chopped fine. 4 small green capsicums, chopped fine. 2 shallots, ...
— Salads, Sandwiches and Chafing-Dish Dainties - With Fifty Illustrations of Original Dishes • Janet McKenzie Hill

... three times in the back; lay them in a Tray or Platter, put some Vinegar upon them; you shall see the fish turn sanguine, if they be new, presently: you must put so much water in the Kettle as you thinke will cover them, with a pint of Vinegar, a handfull of Salt, some Rosemary and Thyme and sweet Marjoram tyed in a bunch: then you must make this liquor boyle with a fierce fire made of wood: when the liquor hath boyled very well, put in your fish by one and one, keeping your liquor alwayes boyling, untill you have put all in: having ...
— The Art of Angling • Thomas Barker


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