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Marjoram and Fertility: A New Study

by Meghan McMillin MS, RD, LDN

Long toted in traditional Chinese medicine for its ability to fight against infection and aid in digestion, the herb marjoram can now add fertility aid to its repertoire! In a recently published study, 25 women were asked to drink either marjoram tea or a placebo tea twice daily for one month. At the end of the study, the women who consumed the marjoram tea had improved insulin sensitivity and reduced levels of adrenal androgens, demonstrating the potential beneficial effects on the hormonal profile of women with PCOS!

Not familiar with this powerful herb? A member of the mint family, marjoram is commonly used in Middle Eastern and Mediterranean cuisines. Sweet marjoram boasts a pine and citrus flavor while French marjoram is less sweet with a flavor profile similar to oregano. Wondering how you can incorporate marjoram into your daily diet? Check out these fertility friendly recipes below! As always, organic foods are always recommended.

Easy Homemade Marjoram Tea

Steep 2 teaspoons of dried marjoram in 8 ounces of boiling water for 5-10 minutes. Enjoy!

Roasted Carrots and Brussel Sprouts ( Serves 2-4)


1 pound brussel sprouts , trimmed and halved

4 large carrots, peeled and cut into 1-inch pieces

2 teaspoons chopped, fresh marjoram

1 tablespoon olive oil


1. Preheat the oven to 400F.

2. Toss the vegetables in a bowl with the olive oil and chopped marjoram. Add salt and pepper to taste. Place the vegetable mixture in a baking dish.

3. Roast in the oven, occasionally turning the vegetables, until the carrots have softened (but still firm to the bite) and the brussel sprouts have started to brown (about 30-40 minutes).

4. Remove from the oven and enjoy!

Scrambled Eggs with Fresh Herbs ( serves 4)


9 large eggs

1/4 cup whole milk

1/4 cup butter

3 cups raw baby spinach

1 tablespoon minced fresh marjoram

1 tablespoon minced fresh thyme

1/2 scallion, minced (green only)

Salt and pepper


1. In a medium bowl, whisk together the eggs and 1/4 cup of whole milk.

2. Over medium-low heat, melt the butter in a large nonstick sauté pan. Add the spinach and heat until it starts to wilt, stirring frequently.

3. Add the eggs and use a wooden spoon or rubber spatula to gently stir with the spinach until the eggs start to form into soft curds.

3. Add the marjoram , thyme, scallion and salt and pepper and stir to distribute evenly.

4. Once the eggs are cooked through, remove from heat and serve immediately.