Majoran

Majoran/Marjoram/Origanum majorana    

Harvest seasons:

Summer and autumn
Native to Egypt and the western Mediterranean areas, Marjoram is a pleasant perennial shrub evergreen plant that grows up to (0,25 – 0,70 m). Its leaves are chracterized by their  grey-green color and their smooth, simple, aromatic and oblong-ovate texture growing up to (0,4 – 1,4 cm) long and (0,2 – 0,9 cm) wide. They also carry an obtuse apex, entire margin and a symmetrical but tapering base with reticulate venation. 

Marjoram holds quiet an interesting place in early Greek mythology, where the goddess of love, Aphrodite, grew Marjoram and since then the speculation has been revolving around the plant being utilized in various love potions. The Greeks have also used Marjoram for fomentations and the treatment of narcotic poisons, convulsions and dropsy and were convinced that if it grew on a grave, augured the happiness oft he departed. Marjoram tea, characterized by its unique taste, is used to counter act cold and flu symptoms, as well as liver disease, gallstones, and stomach cramps. 

Women will be happy to know that it is used to relieve symptoms of menopause, treating mood swings related to menstrual periods, starting mestruation and the promotion oft the flow of breast milk. Other benefits that are not particularly limited to women include treating sleep problems, muscle spasm and headaches. The oil and oleoresin extracted from Marjoram is truly spectecular  and distinguishable in ist benefits as it is used as a fragrance in soaps and cosmetics, as a flavoring agent in various foods and beverages is exeptionally rich in antioxidants.

Characteristics:

Marjoram is an annual herb. It loves sunny locations and dry to fresh soil. It grows to a height of 20 – 50 cm and flowers from June – September. Its harvest time is from June – July. It grows very slowly at first, so watch out for weeds.

use:

After flowering, the marjoram shoots are harvested just above the ground and used fresh or dried to flavor potatoes, bread dumplings or stews. Fresh shoots have the most intense aroma.

companion herbs:
Goes well with sunbathers such as valerian, savory, curry herb, tarragon, fennel, coriander, lovage, oregano, rosemary, sage, thyme, hyssop.

special:

Incidentally, you can also use marjoram as a substitute for its cousin, oregano, and use it to flavor tomato sauce or Bolognese sauce. However, you should not use marjoram and oregano together, they “bite” each other and lose their appeal as a team.