Although marjoram (Origanum majorana) belongs to the same genus as oregano, there are significant differences in the use of these two herbs. The aromatic, sweet, fragrant smell and taste of marjoram contrasts strongly with the more tart aroma of oregano, which is known as a “pizza seasoning.” But marjoram is also popular for its effect on health. With which ingredients the spice can score and how marjoram is used as a medicinal plant, you can learn here.
Active ingredients and healing properties of marjoram
The whole above-ground plant should be harvested as a medicinal plant best shortly before flowering and dried carefully. The sunnier and warmer a marjoram plant is, the more essential oils the fresh plant can contain (0.7 to 3.5 percent).
Other healthy ingredients include:
- Flavonoids
- Tannins
- Bitters
- Glycosides
- Ascorbic acid
Some doctors who rely on folk medicine prescribe marjoram for stomach, intestinal and biliary disorders. Furthermore, this herb is said to help with digestive problems, loss of appetite, flatulence and diarrhea. However, it should be noted that marjoram contains the harmful ingredients arbutin and hydroquinone in low concentrations and therefore should not be used internally by children, pregnant women and nursing mothers.
Application of marjoram ointment
Marjoram ointment, which has been known since ancient times, can be used as follows:
- As a cold ointment
- For nerve pain
- For wounds
- For dislocations
- For ulcers
The ointment is also sometimes used against gastric pressure and flatulence: if not to resort to fennel or caraway tea because of the excessive amount of drinking in infants, the navel area can be rubbed with a marjoram ointment.
Make marjoram ointment yourself
Marjoram ointment is available in pharmacies, but herbalists assign greater effectiveness to the homemade ointment.
To prepare the ointment, proceed as follows:
- First, a teaspoon of powdered marjoram is poured over a teaspoon of ethyl alcohol and left for a few hours.
- Then add a teaspoon of unsalted butter.
- Then you heat this mixture in a water bath for about ten minutes.
- Finally, everything is strained through a cloth and cooled.
However, because of the short shelf life, you should only make a small amount of this ointment.
Marjoram as a culinary herb
Although marjoram loses considerable spice when dried, it should still be dosed sparingly. Due to its digestive effect, marjoram is recommended for fatty dishes, but potato and vegetable dishes also taste great with marjoram.
The German name “Wurstkraut” (sausage herb) indicates that marjoram is a common spice for sausages. Together with juniper, marjoram is good for seasoning meat and game stews.
Marjoram: history and origin
Originally from the Near East, marjoram was brought to the Mediterranean region by the Arabs, where it was consecrated to Aphrodite, the goddess of love, alongside thyme and rosemary by the ancient Greeks.
From the late Middle Ages, this herb was also known in the monastery gardens of Central Europe, but marjoram could never naturalize north of the Alps because of the colder climate, as it is not frost resistant. Therefore, in our gardens marjoram is used only as an annual plant, while in warmer countries it is perennial and much more aromatic.
Marjoram: demanding medicinal plant
Marjoram grows up to half a meter tall and bears spatulate, small, downy hairy leaves on its branched, square branches. Beginning in June, pale purple to white flowers can be found in the leaf axils of marjoram as spherical, crowded inflorescences.
This herb is very demanding on climate and soil conditions in our gardens. Seeds can be sown in sunny, sheltered places only from May. The soil should be loose, rich in humus and nutrients. Marjoram does not get along with other labiates and, because of incompatibility with itself, must be planted in a different location the following year.
