Marjoram ( Majorana hortensis ) is a symbol of modesty and discretion. Its globular bush, like a pile of velvety gray-green confetti, often goes unnoticed, signaled only by the soft and delicate scent. Those who knew him, love him and can no longer do without him.

In the perfume industry it is on the first places, surpassed only by rose and lavender, which, however, absolutely need its companionship, because it tempers and harmoniously combines them both, adding tenderness, distinction and elegance.

Many parts of the world dispute their marjoram. Some say his homeland must be sought in North Africa. The Orient, where it has been highly esteemed since ancient times, and Southern Europe, which uses it most intensely and where it grows best, is each claimed to be the home of the finest, fragrant aromatic plants. Europeans also claim a right in connection with the marjoram: the first to baptize it with its name today was the famous Albert Magnus, in the thirteenth century, which attests to its antiquity in these lands.

She is rightly considered the good fairy of the culinary art. Try adding a little marjoram to any of the foods listed and you will see that it really has the magical power to invigorate and bring out of anonymity the most modest or tasteless food. Along with basil, it is incomparable and irreplaceable for creating the aromatic background for steaks, sauces and minced meat. It has the rare property of straightening the taste and fragrance of any culinary preparation, highlighting its qualities and blurring its defects.