Marjoram

Marjoram is a fragrant herb native to the Mediterranean region, closely related to oregano. It is typically grown for its aromatic leaves, which are used fresh or dried to impart a warm, slightly sweet, and floral flavour to dishes.

Marjoram is primarily used as a culinary herb to add flavour to a wide variety of foods. It is particularly common in meat dishes, sausages, stuffings, and sauces, where its distinct aroma complements savoury profiles. It is not an additive with a functional role such as a preservative or emulsifier.

Marjoram is not considered a food additive and is used for its flavour. It is a common culinary herb and is not subject to authorisation on the Register of Food Additive Authorisations. There is no specific regulatory status for marjoram as an additive in Great Britain. Some traditional medicine practices suggest potential health benefits, but these are not substantiated by robust scientific evidence for typical dietary intakes. EFSA has not evaluated marjoram as a food additive.