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Hearty, savoury dish and marjoram are inseparable. Thanks to its multiple aromatic characteristics and various uses, it is classified with parsley and chives as of the three favourite herbs in our family kitchens to flavour your preparations. A real asset in the kitchen, marjoram (also called garden oregano) is used in all types of recipes, such as soups, chicken, lamb or even marinades.
Indeed, Marjoram is considered one of the most popular culinary herbs that are used in all cuisines around the world, it is a type of herb that is characterized by a citrusy flavour, which makes it absolutely versatile to use in various recipes. And on this framework, we offer you this article in which you are going to learn everything you need to know about Majoram, its benefits, origins, uses and more. Indeed, considered one of the Best herbal ingredients in Mediterranean cuisine, marjoram is used in the preparation of many dishes, where it brings a spicy and peppery touch. So, what is Majoram, what are the origins of this herb, and what can we use it for?
What is Marjoram?
The aromatic plant is scientifically known under the name of Origanum majorana; it is also called Garden oregano, which belongs to the Lamiaceae family. It is cultivated for its leaves which are used as a condiment. Marjoram is an aromatic herb that is often confused with oregano and sometimes with thyme. It must be said that the flavours of these three Provencal herbs are quite close to each other. However, the taste of marjoram is a little more subtle, and for this reason, it is often used fresh in cooking. It is also generally recommended to add marjoram only at the end of cooking to preserve all its taste qualities. It is also used once dried. It then has a spicy fragrance and a warm, slightly bitter taste.
Origins and History of Marjoram
Marjoram is native to Cyprus and Turkey. From Asia, the prized aromatic plant spread throughout the Mediterranean basin where it was not only cultivated as a spice but also for its medicinal properties. Dioscorides, a Roman physician, already mentioned marjoram, in 50 AD, in his medical work “De materia medica”. He believed that the herb had a longevity effect and recommended it for seasoning dishes in a healthy way.
Hymenaeus, the Greek god of marriage, wore a crown of marjoram – a tradition that has long endured in Greek weddings. The newlyweds were adorned with fragrant grass. Today, marjoram is imported from Hungary and other Balkan countries. More than 40 varieties of the perennial aromatic herb are now known.
The most common in Germany is called harvest festival, leaf marjoram and German marjoram. A very good quality variety comes from Thuringia. Marjoram bearing the designation “Aschersleben quality”, is appreciated worldwide, and the link between this region and the aromatic herb is unique. The marjoram king is regularly crowned with a marjoram crown, of course.
Since the time of ancient Greece, marjoram was actually known for its fortifying and tonic virtues but also for its ability to relieve rheumatism, restore appetite, facilitate digestion or even calm stress and anxiety, ad headaches. The Egyptians used marjoram to make offerings to the gods in order to appease them, as well as to embalm their dead during the mummification process.
Benefits of Marjoram
Marjoram is known for its calming properties, especially in situations of psychic excitability and nervous excitement. It would help in reducing the effects of stress. At the level of the digestive sphere, the plant would intervene to stimulate the appetite and regulate certain digestive disorders. In addition, marjoram is also characterized by its aphrodisiac properties. Like many aromatic plants or fine herbs, marjoram provides the body with a significant amount of antioxidants, beneficial for preserving the body from the harmful effects of certain serious diseases. It also indeed contains phenolic molecules (phenolic acids), in particular rosmarinic acid, flavonoids, apigenin, luteolin and carnosic acid.
Marjoram also contains a various number of vitamins, including vitamin K, necessary for protein production, blood clotting and bone formation, essential for the transport of oxygen in the blood and the formation of red blood cells; calcium, which contributes to the formation and strength of bones, the maintenance of blood pressure and the contraction of muscles. In addition, marjoram is a significant source of manganese, participating in different metabolic functions and in the protection against various types of illnesses. Finally, marjoram contains vitamin E, thus helping to play an important role in protecting our cells. Marjoram also contains essential oil, composed, among others, of camphor, esters, borneol, sabinene and terpene. It can also help fight certain bacteria, soothe the nervous system, dilate the arteries, increase their tone and overcome certain forms of spasms.
How to choose the right marjoram?
Fresh marjoram can be spotted with the naked eye: its stems must be vigorous, and its colour must be green.
Varieties of marjoram
Marjoram is also often called:
- garden oregano (because the species is very close to common oregano (Origanum vulgare))
- Garden marjoram
- Marjoram officinalis
- Shell marjoram
Although it is native to the eastern Mediterranean basin (Cyprus, Turkey), it is however cultivated mainly in North Africa and Spain. It is also found in the wild in most Mediterranean countries and especially in Greece.
Use of marjoram:
Marjoram is used alone or mixed with other herbs to flavour many culinary uses. In cooking, marjoram is used for uses very similar to those of oregano, although its taste is more subtle, and its leaves are most often used fresh. It is thus used to spice up stews, dishes in sauces, soups or even marinades for meat and fish. It goes wonderfully with vegetables such as eggplant, zucchini, cucumber and squash. On the meat side, we prefer to use it for pork, veal and lamb, or even for poultry or fish.
Marjoram goes well with rosemary, thyme, tarragon, savoury and sage but also with paprika and gladly flavours oil or vinegar. It is also present in certain teas, in certain beers or liqueurs. Besides, Marjoram can be used to stuff roast goose, spicy ground meat dishes; hearty potato soup. Marjoram is always a great choice when it comes to good comfort food. Its intense aromatic power unfolds best in meat dishes containing poultry, rabbit, game, and pork and in salads and homemade lard. The flavour of sausages is incomparable with spice blends that contain "sausage grass". Lightly dosed, marjoram enhances vegetable dishes, gratins, sautéed potatoes, and tomato soup, and bean and legume dishes. Fresh or dried, marjoram is also delicious added to sauces, dips, herb mayonnaise, delicately stirred or fresh white cheese and to your surprise, this herb can be used to make juice.
Marjoram Recipes
Marjoram Tea
Ingredients
· 1 cup o water
· 1/4 teaspoon of dried marjoram
· 1 teaspoon of honey, optional
Steps for Cooking
1. Gather your ingredients all together.
2. Boil the water into a small saucepan; then add in the dried marjoram leaves.
3. Let your mixture steep for about 3 minutes or until everything becomes fragrant.
4. Place a small strainer over a teacup; then, pour your mixture to strain your marjoram leaves.
5. Add in the honey, and let stir to dissolve very well
Serve your juice hot, then serve and enjoy!
Marjoram and spinach Juice
Ingredients
· 1 cup of baby spinach
· 1 to 2 leaf curly or lacinato kale with the stem removed
· 1 medium rib of celery
· 1 peeled and roughly chopped cucumber
· About 1inch of peeled fresh ginger root
· 1 juiced lime
· 1 Pinch of sea salt
· 1 Pinch of cayenne optional
· 2 drops of oil of oregano optional
· 1 cup of ice
Steps for Cooking
1. In a high-powered blender, mix all together the spinach with the kale, the celery, the cucumber, the ginger, the lime juice, the sea salt, the cayenne and the oregano oil (if using it).
2. Add in the ice and the puree until your mixture becomes cold, smooth and frothy. You need consistency to be between smoothie and juice
3. Pour the drink into a mason jar of a pint-sized
4. Serve and enjoy your juice!
Marjoram Oil
The small flowers of Marjoram are white or purple in colour and its foliage is covered with a light down. Its scent is slightly spicy. Marjoram essential oil is obtained by steam distillation of the flowers. You should select Marjoram essential oil with respect to the botanical identification of the plant and its producing organ, its verified chromatography makes it a chemotype marjoram essential oil. We recommend that you keep the marjoram essential oil bottle closed, away from light. Marjoram Essential oil can be used for massaging.
To make your hand-made oil:
Mix 115 g of lightly crushed fresh marjoram, 170 g of white wine and 450 g of olive oil in a jar. Expose to the sun for 15 days, then press and filter. Repeat the operation twice with fresh marjoram. Cook over low heat until the wine has evaporated. Filter by pressing hard, then bottle.
Ø Note:
{The use of medicinal plants, in any form whatsoever, should always be done after consulting and under the supervision of a doctor, especially for pregnant or breastfeeding women and young children}
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