Marjoram, also known as sweet marjoram, is an aromatic herb in the mint family. While similar to Oregano, it has a milder flavor and is often used to garnish salads, soups, and meat dishes. It’s particularly potent when dried but can also be used fresh.Fresh or dried leaves can be made into a tea or extract.
Its dried leaves and flower tops constitutes the spice. The sweet marjoram is characterized by a strong spicy pleasant odour. The flavour is fragrant, slightly sharp bitterish and camphoraceous. Marjoram is used in seasonings, sausages and salamis. Since the spice has a delicate perfume which can be lost easily while cooking, it is best when added shortly before the end of cooking. The aromatic seeds are used in confectionery. Sweet marjoram is considered carminative, expectorant and tonic. Leaves and seeds are astringent. It is used in the preparation of homeopathic mother tincture. Marjoram oil is used as an external application on sprains, bruises, stiff and paralytic lymph and tooth ache.What’s more, marjoram has been shown to have several anti-inflammatory and antimicrobial properties. It has been used medicinally to help treat a variety of ailments, including digestive issues, infections, and painful menstruation.
Greeks used marjoram extensively to treat dropsy, convulsions, and poisons. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses. Marjoram has also been used to comfort stomachaches and muscular pains and improve circulation. It is found to have good antioxidant properties with fats and helps to retain color of carotenoid pigments.
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