(Origanum majorana, sin. Majorana hortensis)
Marjoram – Ingl. ,Majorankraut – Ted., Marjolaine – Fr, Mejorana – Sp., Майоран - Russ.
Marjoram belongs to the Labiatae family such as Salvia officinalis or savory; it is native to western Asia and north-east Africa where it grows spontaneously as perennial grass. In Europe it is only cultivated as it requires sunlight and warm temperatures. It is used in food processing industry, in the production of liqueurs and spirits, for perfumes.
marjoram leaves 30 mesh, 1 mm and powder.
Marjoram contains tannins, pentosans, active ingredients. Essential oils, synthesized by the plant during flowering, are rich in alpha-and beta-pinene, ocimene, limonene and other active components.
Marjoram is used in several recipes: stews, meatballs, stuffings, fish, vegetables, sauces, salads and in aromatic oils and vinegars (like chilli). As well as juniper berries, used to soothe cough, marjoram can be found in herbal teas and in spirits, such as liquor and vermouth.
Marjoram has diuretic, digestive and stimulant properties. It has healing effects in cases of hysteria, epilepsy and intestinal colic. Inhaling marjoram steam can help in case of colds, coughs. Marjoram is also used as mouthwash for a gentle disinfectant action.
Marjoram is stored in cool, ventilated, poorly lit and dry premises.