Marjoram

Marjoram

The seasoning is the dried herb of garden marjoram, harvested during the flowering period. This plant comes from the Middle East and is cultivated almost all over the world. Marjoram herb is a typical spice of the Mediterranean countries. The spice has a characteristic aroma and a slightly burning flavor. In the kitchen, it is most often used for making homemade cold cuts, seasoning meat dishes, sauces, roasts, stuffing, pates, vegetables, soups (pea, bean, potato, eel), and mushroom dishes. To enrich the aroma of marjoram, it is often used together with thyme, especially when it is necessary to maintain a salt-free diet. How to use marjoram depends on the type of dish. Meats and sausages are seasoned before baking or cooking, the rest in the final stage of preparation.

Cooking recipe with this product : Potato Cake

Marjoram - health-promoting properties and application

Marjoram is used not only in the kitchen as a spice. Due to its healing properties, marjoram is a proven natural remedy for runny nose, cough, sick sinuses, digestion, slimming and more. Check what are the health-promoting properties of marjoram.

Marjoram (Origanum Majorana L. syn. Majorana hortensis) is a herb whose health-promoting properties have been used in natural medicine for many years. In the past, marjoram was used as a means to strengthen the heart, increase sex drive, improve sobriety, stomach ailments and kidney stones. It was even believed that marjoram is an effective remedy for scorpion venom.

Marjoram - healing properties

Today, marjoram is also believed to have numerous healing properties. Modern phytotherapy recommends marjoram, among others for runny nose, cough, sick sinuses, digestion, and even for weight loss. However, marjoram can be used not only in natural medicine, but also in conventional medicine.

Marjoram is an ingredient of anti-rheumatic ointments and mouthwash drops. Applied externally, it helps to heal difficult-to-heal wounds.

Marjoram - composition

Nutritional values of marjoram for 100 g / one teaspoon, i.e. 0.6 g of dried marjoram:

• Energy value - 271/2 kcal
• Total protein - 12.66 / 0.08 g
• Fat - 7.04 / 0.04 g
• Carbohydrates - 60.56 g / 0.36 (including simple sugars 4.09 / 0.02)
• Fiber - 40.3 / 0.2 g

Vitamins:

• Vitamin C - 51.4 / 0.3 mg
• Thiamin - 0.289 / 0.002 mg
• Riboflavin - 0.316 / 0.002 mg
• Niacin - 4.120 / 0.025 mg
• Vitamin B6 - 1.190 / 0.007 mg
• Folic acid - 274/2 µg Vitamin A - 8068/48 IU
• Vitamin E - 1.69 / 0.01 mg
• Vitamin K - 621.7 / 3.7 µg

Minerals:

• Calcium - 1990/12 mg
• Iron - 82.71 / 0.50 mg
• Magnesium - 346/2 mg
• Phosphorus - 306/2 mg
• Potassium - 1522/9 mg
• Sodium - 77/0 mg
• Zinc - 3.60 / 0.02 mg
• Fatty acids: saturated - 0.529 / 0.003 g
• monounsaturated - 0.940 / 0.006 g
• polyunsaturated - 4.405 / 0.026 g

Data Source: USDA National Nutrient Database for Standard Reference

Marjoram for a runny nose

Marjoram is a proven method for a runny nose. In the past, a marjoram ointment prepared on the basis of beef fat was used to unblock a stuffy nose. Currently, marjoram ointment can be found in pharmacies. It is recommended for relieving inflammation of the nasal passages, also in children.

Marjoram ointment can also be prepared at home. It is enough to mix dried marjoram and protective ointment with vitamin A (in a 1: 1 ratio). After a minimum of 2 hours, the ointment can be applied to the nasal petals. In the case of a runny nose, inhalations of marjoram will also be helpful.

Marjoram inhalation for runny nose - recipe:

To prepare the inhalation you will need: a bowl, a towel and 2 tablespoons of dried marjoram. Pour the herbs into a bowl, pour boiling water (about 0.5 liters), stir and wait a few minutes. Then, bend your head over the bowl (approx. 40 cm from the water surface), cover it with a towel and inhale the escaping vapors. Marjoram inhalation can be used not only for a runny nose, but also for sick sinuses.

Marjoram for cough

Marjoram has an expectorant effect, therefore it will work well with a wet cough. Modern phytotherapy recommends the use of marjoram also for bronchitis. With these ailments, marjoram can be used as an infusion. A throat gargle with marjoram will also be helpful.

Marjoram cough infusion. Recipe

Prepare 1 tablespoon of dried marjoram and honey. Pour the marjoram with a glass of boiling water and leave it to infuse, covered, for about 15 minutes. When it cools down, strain, add honey and mix. Drink the infusion 2-3 times a day.

Marjoram gargle. Recipe

Pour a tablespoon of the herb with a glass of boiling water and leave it covered for 10 minutes. Drain, mix with a teaspoon of olive oil. Hold a sip of the warm infusion in your mouth, then rinse your throat with it and spit it out.

Marjoram for pregnancy nausea

Marjoram infusion is also a remedy for nausea during pregnancy. You can drink it prophylactically 2-3 times a day, preparing it in the proportion: 1-2 teaspoons of dried herbs per glass of water. If you don't like drinking herbs, you can just eat a level teaspoon of marjoram.

Marjoram for digestion and other stomach ailments

Marjoram stimulates the secretion of bile and gastric juices, has a mild relaxant effect on smooth muscles and anti-inflammatory, therefore it can be used, among others. for digestive problems or stomach pains. In addition, marjoram is carminative. It is also a proven diarrhea suppressant.

Marjoram - slimming properties

Marjoram not only stimulates the secretion of gastric acids, but also increases the metabolism. In addition, it prevents bloating and allows you to enjoy a flat stomach.

Marjoram as an aphrodisiac

The ancient Greeks reportedly used marjoram to increase libido. It was used to season wine and even added it to body care cosmetics.

Marjoram - use in the kitchen

Marjoram is mainly a spice added to heavy foods such as bean and pea soups, stewed and roasted lamb and pork.

Dried marjoram has a stronger aroma than fresh leaves, so it is best to add it at the beginning of cooking and in a smaller amount than fresh marjoram. 1 tablespoon dried marjoram = 3 tablespoons fresh marjoram.

In a salt-free diet, marjoram can be used in place of salt. It is used very often in German and French cuisine and in Italian pizza, alternating with oregano.

It is worth knowing that the dried and crushed marjoram is traditionally added to the lard, which prevents it from going rancid and keeps it fresh for longer.

Marjoram and oregano - how to distinguish them?

Marjoram belongs to the same family as oregano and is often confused with them. The distinction between marjoram and oregano is possible mainly during the flowering period due to the different inflorescences. Marjoram flowers are white or pale pink, and oregano - pale red or purple. Besides, oregano leaves smell like pepper, while marjoram has a slightly sweet smell.