Marjoram

Marjoram is a perennial aromatic plant, popularly known as sausage grass. It is considered one of the species of the genus Oregano of the Lamiaceae family (another name for the Lamiaceae family).

In different parts of the world it is called differently:

• Bardakush, mardakush - in Arabic, in the countries of the Middle East;
• Zaatar is in Hebrew.

The Latin name is Origanum majorana. It is often confused with common oregano or oregano (oreganum vulgare).

Marjoram is a close relative of oregano.

Marjoram has many related species, consider the main ones:

1. Garden;
2. Cretan;
3. Syriac (Arabic).

Titles in other languages:

• English Marjoram, Sweet marjoram;
• German Wurstkraut;
• fr. Marjolaine.

Garden marjoram is a heat-loving dwarf shrub. His homeland is Asia Minor. Here it grows as a perennial. It is now grown throughout the Mediterranean and grows as an annual in Central and Eastern Europe. Here it is one of the most important spices.

It grows up to 60 cm high. The stems are covered with villi and have a grayish-green color, often with a reddish color. The leaves, both on the outer and inner parts, are pubescent, they are small and ovate.

Its taste is spicy-sweet and slightly refreshing.

Garden marjoram dries well, but loses its floral freshness.

The main aroma of marjoram shortly before and during flowering is found in:

• stems;
• leaves;
• kidneys.

The Latin name is Origanum dictamnus.

Cretan marjoram has heavily hairy greenish-gray or silvery-green and egg-shaped leaves, pink to purple hanging flowers. Has a mild taste. Tea is often brewed with it.

The Latin name is Majorana syriaca.

It has an intense aroma, somewhere between garden marjoram, thyme and oregano. It has soft pubescent leaves. It is one of the most important condiments in the Middle East.

Leaves and stems are used in cooking. In Arabic cuisine, it is often seasoned with grilled meats and flatbreads.

Marjoram blooms with tiny flowers collected in a bunch and has fruits in the form of small ovoid balls.

It is believed that the Mediterranean countries are the historical homeland of this type of Oregano. Today, flower marjoram is most common in the central regions of Europe, and leaf marjoram in the Middle East and North Africa.

Marjoram leaves are used to make the seasoning, but are usually harvested with stems. It is harvested 2 times during one season. Marjoram is cut with a knife, only in clear weather.

There are three ways to make spice from harvested marjoram:

1. Harvested marjoram is tied into bundles and dried in the shade in an open area. Then it is moved, washed and again tied into bundles for further drying. After the plant dries well, the leaves are separated from the stems and a blank is made from them for future seasoning. And the stems are usually thrown away.
2. After assembling the plants, the leaves are washed and finely chopped. Dry on paper sheets or nets.
3. The third drying method is carried out in an oven at +40ºС heat.The crushed leaves are first placed there at the indicated temperature, and then it is raised to 50ºС.

Determine the completeness of drying herbs as follows: They take a handful of leaves in the palm of their hand, squeeze it, and if it crumbles well, then it is ready. You should pay attention so that it does not become rotten.

Then it is necessary to grind the marjoram, pour it into a dry, well-closing container, preferably glass. Such drying and storage will ensure a shelf life of 3 years.

The second harvest of marjoram takes place in autumn. In September, the marjoram is already cut off with blooming flowers. The entire plot should be collected at the same time, leaving 1 cm of stubble.

Marjoram has the following qualities:

• It has a semi-sweet, semi-spicy, floral aroma similar to camphor.
• Spicy taste. Similar to peppermint, but slightly sweeter.

The chemical composition of marjoram is represented by a whole set of useful mineral elements. Stems, leaves, marjoram flowers contain 0.3-0.5% essential oil in raw form and 0.7-3.5% in dry form. The sprouts contain about 0.13% rutoside. In addition, many tannins and pectin substances, pentosans were found in their content.

Marjoram has a whole range of useful properties:

• It is an effective diuretic.
• Promotes active perspiration.
• Good anesthesia.
• Used as an antispasmodic.
• Kills bacteria.
• Accelerates the healing process of wounds.
• A powerful sedative (sedative) remedy.
• It has the property of reducing the production of mucus - anticatarrhal.
• Able to perfectly raise the tone (tonic).

Marjoram is contraindicated for pregnant women.

When used in large volumes, the state of health worsens, the head starts to hurt, the mood drops.

Marjoram leaves and stems contain an essential oil. Its content is especially increased during flowering. The smell of marjoram oil slightly resembles the aroma of cardamom, thyme, but it is more refined and spicy.

It consists of such useful substances as:

• terpinene, pinene, sabinene;
• α-terpineol, borneol, phenols.

Due to its unique composition, this oil is indispensable in:

• Well moisturizes and softens the skin.
• It is a valuable nutritional source for the skin.
• Promotes rapid healing of wounds.
• Helps with calluses.
• Can remove bruises and bruises.
• It is used internally in violation of the menstrual cycle.
• Can be used as a weight loss aid.
• Strengthens hair.

Here are a few ways to use this miraculous oil:

• For problematic skin, add to face lotion.
• To moisturize and heal wounds on the skin of the hands, add drops of oil to the hand cream.
• To prepare an anti-cellulite remedy, mix olive oil and marjoram oil in a ratio of 10:1.
• An excellent mask for hair growth and healing will come from the combination of oils: marjoram, lavender and sage.

Marjoram has long been a favorite in the cuisines of many countries. It is eaten raw, roasted, and the dried leaves are added to dishes as a spice and flavoring.

Below is a fairly rich list of options for the use of marjoram by various peoples:

• It is added when preserving pickles with cucumbers, tomatoes, zucchini, squash and cabbage.
• As a flavoring agent, they are used in brewing tea, in vinegars, compotes, jelly and other soft drinks. For example, if you insist marjoram vinegar for 5-7 days, you get an excellent filling with a pleasant aroma for salads.
• Tea or compote with marjoram is an excellent cooling drink in the hot season.
• Marjoram has a strong, pronounced smell, which is why it should only be mixed with similar herbs with a strong smell, otherwise it will simply clog their aroma. It can be mixed with basil, thyme, sage, nutmeg, wormwood and clove spices. The classic seasoning recipe consists of marjoram, bay leaves, allspice and black pepper.
• Marjoram is replaced with salt and some hot spices. This can be done, for example, if the diet prohibits the use of salt.

With the addition of marjoram, you can fry pork and liver, bake a ham, fry or stew ducks, geese, etc. An incomparable taste is obtained from cabbage rolls, zrazy and various vegetable dishes.

Marjoram in the cuisine of the peoples of the world:

• The French have long used it in the manufacture of wine and cooked hare pate with it.
• Czechs with the addition of this seasoning know how to cook pork, potato and mushroom soups.
• In Italy, beef soup with rice is especially popular.
• The Hungarians are famous for their cabbage and mushroom dishes seasoned with marjoram.
• And the Armenians make delicious salads and cold appetizers.
• In Germany, a mixture of marjoram and thyme is added to the sausage.
• In our country, marjoram is especially loved in the Caucasus. It is part of the hops-suneli spices.
• With the addition of marjoram, you can also cook: gravies, sauces, spaghetti, omelettes, pizzas.

Required Ingredients:

• 1 piece of zucchini;
• a bunch of fresh marjoram;
• 1 piece of egg;
• butter (1 tablespoon);
• vegetable oil for frying zucchini (1 tablespoon);
• salt and black ground pepper.

Cooking method:

First, fry the zucchini: for this we cut off its ends, grate it with a grater, salt it and do not touch it for 30 minutes. Squeeze out the water from the zucchini and pour it into a frying pan, previously greased with vegetable oil, and fry until golden.

We fry marjoram leaves: wash them, cut them into small pieces. Add to zucchini and remove from heat.

We prepare the mixture for scrambled eggs: beat the egg in a bowl, shift the fried zucchini with marjoram. Salt and pepper a little.

Melt the butter, pour the omelette mixture over the butter and cover with a lid. Fry for a few minutes, turn over and fry on the other side. The omelet is ready. Serve with salad by cutting the omelet into triangles.

As we have already noted, marjoram has an excellent tonic property. Marjoram drinks are great in the hot season as a refreshing refreshment.

Here is the recipe for brewing tea with marjoram:

1. Pour a teaspoon of ground dried marjoram into a glass of boiled water. Leave for 5 minutes.
2. Take 2 teaspoons of loose leaf Ceylon tea. Brew it.
3. Pour marjoram infusion into tea.
4. It is better to drink chilled, but not cold.

Watch the following video from the TV show "1000 and 1 Spice of Scheherazade". From it you will learn a lot about the marjoram plant.

Marjoram herb for medicinal purposes is used in the following areas:

• In the digestive system: saves from flatulence, treats diseases of the digestive system, is used by stomach patients on diets, helps with disorders of the liver and kidneys.
• In the medical practice of some peoples, it is used for respiratory diseases, bronchial asthma.
• In combination with other medicines, it relieves paralysis and neurasthenia.
• Helps with a runny nose with a cold.
• Recommended for endocrine diseases, in particular diabetes.
• Enhances the performance of the heart muscle.
• Its oil promotes the healing of scratches, ulcers, wounds of various nature, abscesses, dislocations, sprains, etc.
• Heals sore joints. Effective in rheumatism.
• It is one of the folk remedies for the treatment of insomnia.

Marjoram is used internally and externally as a medicinal product:

• For internal use, decoctions and infusions are brewed.
• Marjoram is suitable for external use in the form of baths, lotions and ointments. Here are some recipes for making them:

To make tea, take 1 large spoon of marjoram and pour a glass of boiling water. Leave alone for five minutes. Filter. Drink a cup 1-2 times a day.

Grind marjoram greens so that a powder is obtained. Take 1 tsp. powder and mix with 1 tsp. ethyl alcohol. Leave alone for a couple of hours. Melt 1 tsp. butter and pour over the mixture. Mix. Keep the mixture in a water bath for 10 minutes. Filter and refrigerate. Carefully smear the baby's nose inside and out.

With diarrhea and intestinal spasms in children, infusion with marjoram helps well. 1 tbsp herbs pour 250 ml of boiling water. After infusion, filter. Children should not take more than 2 times a day.

For inhalation, you need medium-sized dishes and hot water. Add drops of marjoram oil to the water. A cold person should breathe over the steam for 4-5 minutes. Inhalation can be repeated several times.

As a base, a regular cream is suitable. Drop 6-10 drops of marjoram oil into the cream. Mix and rub on the affected area. This cream is suitable for rubbing and as compresses.

To do this, you need to prepare a mixture of almond and marjoram oils in a ratio of 3 to 5 drops. Mix and apply on corns. As a result, the calluses will soften and then they can be carefully removed.

Take 1 teaspoon of honey with three drops of marjoram oil 2-3 times a day.

Like marjoram oil, leaves and stem are also suitable in cosmetology:

• At home, you can make an infusion of marjoram greens, which perfectly cleanses and tightens pores.
• The same infusion can be used as baths. Softens the skin of hands and feet.
• Add honey and cottage cheese to the infusion and apply on the skin of the face. This mask will greatly improve the color of your skin.

The famous oriental healer Avicenna wrote that the best plant among spices is marjoram.

This is due to the fact that:

• Spicy spices speed up the process of digestion of dishes. This is a kind of catalyst for the digestive process.
• It can replace salt, in connection with which nutritionists advise putting marjoram with unsalted dishes.
• Heavy and fatty dishes, if marjoram is added to them, are easy to digest.
• Given these qualities, you should not exceed the indicated doses, as it helps to increase appetite.

At home, marjoram is:

• Valuable honey plant. This feature is especially valuable in August, when other plants wither in dry weather.
• An indispensable component in the preparation of sauces, wine, beer.

Five varieties of Origanum majorana are common in Russia:

1. Baikal - it is a straight low shrub. Reaches up to 55 cm. The leaves are small with a smooth surface. The flowers are small white. The aroma of the plant is strong pronounced. In the State Register of the Russian Federation it is considered one of the plants of personal plots.
2. Lakomka - also considered a garden flower. It grows up to 60 cm in height. She receives this view within 4 months after disembarkation. Leaves and inflorescences are similar to the main species. It is considered one of the highest yielding varieties. The smell is sharp.
3. Tushinsky Semko - this shrub with erect trunks reaches 60 cm. It does not overgrow with branches very much. They are purple, stiff at the bottom. The leaves have pointed oblong shapes with a serrated border. The flowers are collected in elongated inflorescences. They wear white. It takes 4 months from planting to the first harvest and 6 months to seed ripening.
4. Scandi. In appearance, this variety is similar to the previous varieties, however, the surface of the leaves is smooth and there is no plaque characteristic of other varieties. The aroma is strong.
5. Thermos. Reaches 40 cm. Trunks grow straight. They are silver gray in color. The appearance of leaves and flowers does not differ from previous varieties.

Growing marjoram is not an easy task for gardeners. This is due to the fact that marjoram is a very demanding plant, and every factor can affect its growth.

In order to plant and grow marjoram you need:

• Purified fertile land.
• The soil must be fertilized with organic matter in advance. Fertilize should be shallow. For one square meter of land, a mixture of potassium salt (about 10-15 grams), phosphate fertilizer (35-40 grams) and urea (15-20 grams) is suitable.
• Well-chosen area. The ridges should be under the sun on a level and protected from the winds.

It is better to plant seedlings. It is not recommended to sow the seeds of this flower, as its seeds are very whimsical to all factors and may not germinate.

Seedlings need good quality seeds. They need to be prepared for landing. In April, plant their boxes or soil in a greenhouse or greenhouse. Due to the fact that marjoram seeds are very small, about 0.3-0.5 grams should be sown in each box. For even sowing, mix them with dry kum.

• Within 2-3 weeks, keep the soil moist and + 22 + 25 ° C in the room. After the appearance of the first shoots, move to sunny areas.
• And after the spring cold has passed, they can be planted in open soil.
• The ground must be moist. It is better to plant seedlings in beds at a distance of 15-20 cm between rows.
• Further care requires careful loosening of the soil between the beds, regular watering, weed control and fertilization. Top dressing should be applied 12-18 days after planting seedlings. Fertilize with half the above dose between rows of planted marjoram seedlings.

The medicinal and taste properties of marjoram have been known since ancient times. The Arabs called her Marjamie, which means "incomparable".

The ancient Egyptians made marjoram bouquets and gave them to those they admired.

In Greece, it was considered a magical plant: they dried it and burned it with an altar, they made wine with it.

It was believed that this plant gives courage and love power. No wonder the name marjoram in Latin sounds like amaracum. It is similar to the word amor, which means love. Maybe it's because the ancient Romans used it as an aphrodisiac.

In rich houses, marjoram was put into the water to add flavor to the water, and they washed their hands.

And in the Middle Ages, Europeans considered it obscene to serve food without seasonings from marjoram.

When wine vapors (hops) had not yet been invented, marjoram was used in brewing.

In France, wines were made with it. In the XI century, the Christian monastic order knew how to make liquor, which included marjoram. This recipe has never been released.

Lanicerus, a popular German physician, having studied the characteristic features of marjoram, advised it for the common cold and as a remedy for removing kidney stones.

In the 16th century, marjoram was used to make tobacco: marjoram leaves were ground with a hand, sniffing, they began to sneeze. This action kind of clears the airways. It was also believed that marjoram is capable of enlightening the mind, improving memory and strengthening the heart.

Unfortunately, today the medicinal properties of marjoram are less often used, but as a seasoning, marjoram remains unique in its qualities and indispensable in the cuisines of the world.