Marjoram (Origanum majorana) is a medicinal herb and cooking spice. It is related to oregano and shares some similarities with it, but it also has its own specific and unique qualities.
Dried marjoram is more aromatic and stronger than when it is fresh, for this reason the herb is most often used in a dried version.
Marjoram is harvested in early summer when it is ready to bloom with its white or pale pink flowers. The stalks are best cut before noon, when it is sunny and immediately put away to dry in a shady and airy place at a temperature no higher than 40°C and lack of moisture.
It should not be in piles, but should be well spread out on a clean cloth or tied in bundles of 10 stalks and hung to hang freely.
Drying marjoram takes different time according to the temperature and climatic conditions (from 8 to 14 days), it is easy to tell when it is ready by rubbing the petals and flowers with your fingers and they should crumble.
Dried marjoram is stored in well-closed containers.
The application of marjoram in natural medicine is both internally - for decoctions and teas and externally - for ointments and compresses. It contains valuable essential oils, including oleum majoranae and is rich in tannins, carotenes and vitamin C.
Dried marjoram tea has a calming effect on the nervous system, has an energising effect on the stomach, eliminates gas, cramps and heaviness after a large meal and has a mild sedative effect.
We can't help but mention the qualities of marjoram as an aphrodisiac.
Tea or marjoram decoction is prepared with 1 tsp. of it at 1 cup of water.
For external application, you can use marjoram to soothe rheumatoid pain, by applying a compress or by preparing a wonderful ointment.
To do this, melt 1 kg of lard in a water bath and add 200 g of dried marjoram. Leave it for 30 minutes and stir occasionally, then cover the bowl with a lid and let it sit overnight.
Before use, heat it again in a water bath, this time for 1 hour and then strain and fill it into jars. Keep them well closed hermetically and use the ointment when you have rheumatic pains.
In cooking, marjoram is used as an aromatic spice for soups, sauces, meats, fish, vegetables.
It goes well with other spices such as bay leaf, parsley, rosemary, thyme and sage.
See more healthy benefits of marjoram, as well as what dishes marjoram is suitable for.
