marjoram
UK[ˈmɑːdʒərəm]US[ˈmɑːrdʒərəm]
n
A herb of the mint family with aromatic leaves, used as a seasoning in cooking.
Etymology
The word 'marjoram' entered English in the late 14th century from the Old French 'majorane'. This, in turn, derived from Medieval Latin 'majorana', a variant of Latin 'amaracus', which was borrowed from the Greek 'amárakos'. The Greek term likely has a pre-Greek, possibly Mediterranean, substrate origin, indicating the herb's ancient cultivation and use in the region. The journey of the word, through multiple languages with slight phonetic alterations, reflects the herb's long-standing cultural and culinary significance across Europe, ultimately arriving in English as a unified term for the aromatic plant.
Analysis
The word is a simplex loanword. Its spelling and form were adopted as a whole from the source language.
Examples
She added a pinch of dried marjoram to the tomato sauce.
The scent of sweet marjoram filled the herb garden.
Marjoram is often used in Mediterranean and Middle Eastern cuisines.