Marjoram Ground

Botanical Name:  Origanum majorana

Common Name:

• English:  Marjoram,
• Also, known as: Diptam, Amaraque, Mejorana, Mirzan gush, Kame phatusa, Marjolein, Mah yeuk laahn, Marjolaine, Majoran, Matzourana, Maggiorana, Majoramu, Manjerona, Amàraco, Maruae. Santhraa. Jangali Maruaa, marua, Thai Basil
• Ayurvedic: Sukhaatmaka, Marubaka, Phanijjaka.
• Unani: Marzanjosh

Origin:  Spain 

Harvested:  Cultivated

Parts Used: Leaves                                                              

General Information:

Fresh leaves are small, oval in shape and minutely hairy, with a pleasant sweet and spicy smell and a slightly bitter, aromatic and camphor like flavor. A perennial herb grows up to 1 to 1.5 feet height with tiny white or pale purple flowers borne in terminal rounded clusters formed by overlapping bracts. Marjoram is closely related to oregano or wild marjoram and za’atar also known as “biblical hyssop, but it has a milder flavor. Pot marjoram or Turkish oregano is sometimes used as a substitute. The quality is considered to be inferior. It has cone-like flower spikes arranged in false corymbs and the calyces are one lipped. Before the discovery of hops, marjoram was said to be used as an essential ingredient in the brewing of beer.

Marjoram is especially popular in Britain, Germany, France, Hungary, northern Italy, Spain and the United States. It is used in a wide variety of dishes, including salads, fish dishes, omelets, fried potatoes, sauces, gravies. It is very suitable for leafy and vegetable food and stuffing.

In Mediterranean region, Marjoram is one of the most important culinary herbs of Europe, tradition that dates back to the time of the Egyptians, Greeks and Romans. Marjoram is easily propagated from seeds, cuttings or by division and grows well in full sun in almost any soil. It is commonly seen in herb and kitchen gardens. European singers drink marjoram tea to maintain their voices.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.