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1. A perennial Mediterranean plant (Origanum majorana) in the mint family, having small, purplish to white flowers and opposite leaves. Also called sweet marjoram.
2. The leaves of this plant used as a seasoning.
[Early Modern English margeram, alteration (influenced by Middle French marjolaine) of Middle English majorane, mageram, from Old French majorane, from Medieval Latin maiorana, alteration (influenced by māior, greater) of Late Latin mezurana, perhaps of Near Eastern origin; akin to Persian marzangōš, from Middle Persian, perhaps alteration (influenced by marzān, mouse, and gōš, ear, in reference to the shape of the plant's small pilose leaves) of earlier *mardgōš (source of Arabic mardaqūš), perhaps ultimately from a Near Eastern areal word that was also the source of Greek amārakon and ancient Macedonian abarú.]
1. (Plants) Also called: sweet marjoram an aromatic Mediterranean plant, Origanum (or Marjorana) hortensis, with small pale purple flowers and sweet-scented leaves, used for seasoning food and in salads: family Lamiaceae (labiates)
[C14: via Old French majorane, from Medieval Latin marjorana]
mar•jo•ram(ˈmɑr dʒər əm)
any of several aromatic herbs of the mint family, esp. Origanum majorana (sweet marjoram), having leaves used as a seasoning.
[1350–1400; < Medieval Latin majorana, variant of majoraca, alter. of Latin amāracus < Greek amarakos marjoram]
Switch to new thesaurus
|Noun||1.||marjoram - aromatic Eurasian perennial |
marjoram, oregano - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
genus Origanum - a genus of aromatic mints of the family Labiatae
origanum - any of various fragrant aromatic herbs of the genus Origanum used as seasonings
|2.||marjoram - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets|
herb - aromatic potherb used in cookery for its savory qualities
cây kinh giới
marjoram[ˈmɑːrdʒərəm] n (= herb) → marjolaine f
n → Majoran m