Marjoram is also called as garden marjoram, marjorana hortensis or majorana herb. It belongs to the mint family and it is a medical and culinary herb.
It requires a warm weather to cultivate its full fragrance. But it goes down some of its savor when it is dried out. Marjoram comes off along with juniper berries, thyme, black pepper and bay leaves.
Marjoram contains various constituents such as alpha-terpinene, cavracol, citral, eugenol, limonene, niacin, rosmarinic acid, ursolic acid, zinc, alpha-pinene, beta-sitosterol, caryophyllene, geraniol, niacin, tannins and vitamin C.
Actually, Marjoram is a under shrub or perennial herb with citrus and sweet pine flavors. It is grown for its fragrant leave either dry or green for gastronomic uses.
The ends are cut as the plants start to flower and are dried gradually in the shade. This is frequently utilized in the combination of herbs like Za’atar and Herbes de Provence.
Oregano is another specie of Marjoram and is also known as Wild Marjoram. It is a perennial in southern Europe on hedge-banks and dry groves with different stout stems. It has good quality and stronger flavor.
Marjoram Cretan Oregano or Pot Marjoram has same application to Marjoram. Italian marjoram or Hardy Marjoram is a crossbreed of marjoram with oregano that is greatly resistant to bitter, but it is a little sweet. This plant is widely used in the manufacture of teas, essential oils, poultices and infusions.
Marjoram tea is helpful in reducing muscles pain, colic, headaches, coughs, cramp, nervous hysteria and other health conditions. Mix a muslin bag including marjoram to a bathtub with warm water to relieve inflexibility from rheumatism or over-exertion.
Fresh marjoram is the best option to add in tasty foods and salads. It has the best pungency and flavor when they are dried. It is very delicate as compared to Oregano.
Cautionary Note: Marjoram and its oil are not suggested to small children and infants. It is also not good for those females who experience pain during the period of menstruations.
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