Lamiacées • Origanum syriacum

Marjolaine Za'atar - Organic

"A marjoram from the Levant, at the crossroads of perfumes and nourishing gardens."

$4.49

Number of seeds 35 seeds

Native to the Near East, Za'atar marjoram ( Origanum syriacum ) is one of those aromatic plants that embodies an entire landscape: bright sunshine, stony soil, hearty cuisine, and time-honored traditions. In the organic garden, it brings the characteristic fragrance of the za'atar blend—warm, slightly camphoraceous, and lemony—that immediately evokes flatbread, olive oil, and shared meals.

Its grey-green, slightly downy foliage forms compact clumps that establish themselves beautifully in well-drained soil. In summer, small, whitish to cream-colored flowers appear in discreet spikes, much appreciated by pollinating insects. A warm-climate plant, but adaptable, it thrives in pots or flowerbeds in cooler climates, provided it is given a sunny spot and fertile, never waterlogged soil.

In a garden in harmony with nature, Za'atar marjoram becomes a faithful companion in the vegetable patch: undemanding and fragrant, it complements the harvests of Mediterranean vegetables and finds its way into the kitchen every day. Its benevolent presence reminds us of the profound relationship between aromatic plants, culinary traditions, and the diversity of ecosystems.

Growing climate: Warm season
Sowing difficulty level: Medium
Care required: Occasional
Growth: Summer growth

Annotation: Plant of Mediterranean climate appreciating heat and well-drained soils; more hardy in dry conditions than in prolonged cold.

Za'atar marjoram (Origanum syriacum) is one of the emblematic plants of the traditional spice blend called "za'atar" in the Levant. Its dried and crumbled leaves are used in the composition of this condiment, often combined with ground sumac, toasted sesame and salt.

In cooking, the leaves and leafy tops, fresh or dried, are mainly used. They add flavor to:

flatbreads topped with olive oil and za'atar,
salads of tomatoes, cucumbers and grilled vegetables,
marinades for poultry, fish and roasted vegetables,
Flavored oils and herb blends for seasoning hummus, fresh cheeses and dips.

Dried leaves should be stored in airtight jars, away from light and moisture, to best preserve their aroma. In Middle Eastern culinary traditions, this herb is associated with everyday cooking as well as festive meals, often symbolizing hospitality and the generosity of the table.