Marjoram is a herbaceous plant, perennial in its places of origin, native to East Africa and Central Asia and does not grow spontaneously in Europe but is only cultivated.Any spontaneous plants that can be found are those that have escaped cultivation.
GENERAL CHARACTERISTICS OF THE MAJORANA
Marjoram belongs to the Lamiaceae family and its scientific name is Origanum majorana also known as Majoranahortensis.
They are herbaceous plants, perennial in their places of origin, bushy, originating in north-eastern Africa and central Asia. Unlike its close relative, oregano (Origanumvulgare), they do not grow wild in Europe but are only cultivated. Any spontaneous plants that can be found are those that have "escaped" cultivation.
The stem marjoram is erect, quadrangular, up to 60 cm high, branched and reddish in the upper part and covered with a thick down.
There root it is a rhizome provided with numerous rootlets which does not penetrate excessively into the ground.
The leaves they are small, oval, with smooth margins, provided with a short petiole, covered with a dense down which gives them a very velvety appearance.
THE flowers pinkish-white in color, they are collected in spikes, with concave bracts and are hermaphrodites with entomophilous pollination, mainly bees and butterflies
The fruit it is an oval capsule that has a dark color when ripe.
The whole marjoram plant gives off a strong characteristic aromatic scent.
Marjoram is often confused with oregano (Origanum vulgare of the same family) as the appearance is very similar but the taste and aroma is very different as it does not contain the essential oils of oregano.
CULTURAL TECHNIQUE OF THE MAJORANA
Marjoram despite being a perennial plant is grown in Europe as an annual as it has no tolerance for low temperatures. Only in its places of origin is it perennial.
To grow at its best and give all its aroma it must develop in the sun, in the heat and in the air.
WATERING OF THE MAJORANA
Marjoram prefers dry soils, it should be watered little and often taking care not to soak the soil and not to leave water stagnations that are not tolerated.The greatest water demands are had when the plant is still young and during flowering.
TYPE OF LAND - REPOT OF THE MAJORANA
Marjoram is a plant that easily adapts to any type of soil, even poor ones, even if it prefers soils with an alkaline reaction, permeable and dry with a good dose of organic substance.
It does not tolerate humid soils, especially in winter, especially if associated with too low temperatures.
FERTILIZATION OF THE MAJORANA
Marjoram plants are very rustic and do not require particular fertilization.At the plant a complete fertilization is done with nitrogen, phosphorus and potassium.
FLOWERING OF THE MAJORANA
The flowering of the marjoram takes place from July to September and the seeds ripen from August to September.
MULTIPLICATION OF THE MAJORANA
Marjoram multiply by seed, by cutting or by division of the plant.
Multiplication by seed has the disadvantage that, when genetic variability takes over, you are not sure that you will have plants that are the same as the mother plants, in which case if you want to obtain a very specific marjoram plant and you are not sure of the quality of the seed that you are using, it is good to do the multiplication by cutting or by division of the mother plant.
MULTIPLICATION BY SEEDS
If you plan to sow in pots or seedbeds, the marjoram seeds are sown at the beginning of spring in a compost formed in equal parts of fertile soil and sand. Since the seeds are small, to bury them slightly, push them under the soil using a flat piece of wood or you can pour over the new soil.The tray containing the seeds should be kept in the shade, at a temperature around 10-13 ° C and is It is essential that the soil is constantly humid (use a sprayer to completely moisten the soil) until the moment of germination.
The tray must be covered with a transparent plastic sheet (or with a glass plate) which will guarantee a good temperature and avoid too rapid drying of the soil. The plastic sheet must be removed every day to check the degree of humidity in the soil and to remove the condensation that forms on the plastic.Once the seeds have germinated (usually after two - four weeks), the plastic sheet is removed and move the cassette to a brighter position (not direct sun).Among all the plants born, there will certainly be those less vigorous than others. Identify and eliminate them in this way you will guarantee more space for the most robust plants.
If you plan to sow directly in the field or in the garden, it is necessary to work the soil in order to eliminate the superficial crust and make it at least compact and uniform and to make a bottom manure.
It is sown in spring starting from April taking care not to over-bury the seed and arranging them so that the plants are then spaced by about 30-50cm both on the row and between the rows.
Marjoram seeds placed directly in the open field have a slow germination.
If you transplant seedlings grown in seedbeds, the transplant must be done in April-May.
MULTIPLICATION FOR TALEA
The multiplication of the marjoram by cutting takes place in June. The cuttings must be 8-10 cm long from the non-flowering basal shoots and must be taken from a healthy and vigorous plant. They should be planted in a mixture of peat and sand and kept in a cool greenhouse (about 10 ° C) until they are rooted after which, as soon as they have rooted, they can be transplanted.
The multiplication of marjoram by division of the plant takes place in March or October. It would be preferable to keep the young seedlings in a cool place until they have taken root and then be transplanted to their final location in late spring or early summer.
AROMATIC PROPERTIES OF THE MAJORANA
The aromatic properties of marjoram are given by its essential oils mainly made up of: terpinene, cis-sabinene, p-cymene and gamma-terpinene. Furthermore, marjoram is also rich in vitamin C, tannins and rosmarinic acid.
COLLECTION AND STORAGE OF THE MAJORANA
The flowering tops and leaves of the marjoram are used, which are collected at the beginning of flowering by cutting them with all the branches.
The twigs with marjoram flowers and leaves should be dried as soon as they are harvested, as quickly as possible hung upside down in dry, dark and airy places so that they do not lose their characteristics. Once dried, the leaves and flowers must be recovered, crumbled and stored in glass jars.
Marjoram unlike oregano loses much of its aroma with drying, so it is preferable to consume it fresh or frozen.
MEDICINAL PROPERTIES OF THE MAJORANA
You see:Medicinal plants: marjoram
USE IN THE KITCHEN OF THE MAJORANA
Marjoram has an aroma very similar to that of oregano but much more dolceed is highly sought after in the kitchen to flavor meat, fish, vegetables and soups.As it is a plant that loses its aroma with drying, it is good to use it fresh. adding it at the end of cooking.
With the leaves, fresh or dried of marjoram, a delicious tea is prepared that remembers a mixture of thyme, rosemary and sage as a fragrance.
CURIOSITY OF THE MAJORANA
Marjoram was introduced in Europe most likely thanks to Crusaders.
A synonym of marjoram is Amaracus majorana or Majorana hortensisor Origanum amaracus. This strange name is linked to an ancient Greek legend according to which Amaraco, an officer of the house of Cinira, king of Cyprus, had the task of looking after perfumes. One day a vase that contained the essence of the majority broke and so great was his pain that he died. The gods, moved by so much dedication, transformed it into the homonymous plant hence the name.
The Latins called this plant mazurana (from which the Italian marjoram would have been derived),
Bartolomeo Platina in his De honesta voluptate et valetudine ( Honest pleasure and good health, translation Emilio Faccioli, Giulio Einaudi editore, 1985) writes: "... Dioscorides says that the Romans called it lost. She cultivated in two ways, with the seed and with the cutting. In the latter it is more aromatic and more fragrant. Marjoram is hot and dry, freeing the nostrils and eliminating glutinous humors from the head. Chopped in vinegar and spread on the bites of the scorpions it gives relief to those who are affected ».
LANGUAGE OF FLOWERS AND PLANTS
You see: Marjoram - The language of flowers and plants
In this article we talk about the numerous Properties of Marjoram and its Essential Oil, explaining its Uses in the Kitchen and the Potential Positive Effects to Promote Digestion, Fight Bacteria and Promote Physical and Psychic Relaxation.
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40% of this plant are fiber, 21% are ash and 12.50% are proteins. The remaining percentage of water, fats and sugars are shared. The properties of marjoram are due to the large amount of minerals which contains. We find: sodium, copper, calcium, magnesium, potassium, iron, phosphorus, selenium and zinc.
In marjoram there are several vitamins. Like vitamin A, B (it has b1, b2, b3 and b6), C, E, K and J. Terpenes, tannins and flavonoids are extracted from the essential oil.
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Marjoram or marjoram oregano, is a perennial plant that is part of the genus origanum. What are its benefits, properties? And what are the methods of use of this very important plant for our body? Let's find out.
There marjoram o oregano marjoram, or even origanum majorana, is a plant or rather a perennial herb with a very strong aroma, belonging to the Maniaceae family.
Tribe of the menthae, genus origanum, marjoram is an angiosperm plant, also known by the name of Marjoram large oregano Persia. It is a plant with a maximum height of 60 centimeters, which essentially looks like a herbaceous plant, with a perennial biological cycle.
Very common in Italy you can find it really everywhere: it is present in every region, from north to south passing through the center and the islands. Also in North Africa it is very developed, as well as in Europe, especially in areas with a Mediterranean climate such as Spain, Turkey, but also the Balkans.
It grows practically everywhere there marjoram, it is obviously possible to find it in its uncultivated form, but it can also be cultivated. Often what you see on the edge of the streets or sidewalks that grows in an uncultivated way, is nothing more than marjoram. At the level of areas where it is possible to find it, the answer to the question is everywhere: hilly, mountainous, subalpine, at sea level, really everywhere.
After explaining what marjoram is, let's first look at its benefits for the body deriving from its properties and therefore how to use it herbaceous plant .
There marjoram as mentioned, it is a herbaceous plant that grows in many areas of the boot: it brings with it properties and benefits that are very little known despite its so important diffusion. In fact, popular or grandmother's medicine believed that this plant had truly miraculous properties, concepts that were then lost over the years and generations.
What benefits does it have for the human body? This plant, marjoram is considered:
It is therefore clear that this plant, being rich in some natural elements important for our body, can truly be miraculous. What are yours nutritional values? For 100 grams of product, marjoram has 271 kcal, Protein 12.66 grams, Carbohydrates 60.56 grams, sugars 4.09 grams, fats 7.04 grams, cholesterol 0 milligrams, dietary fiber 40.3 grams, sodium 77 milligrams on 100 grams as said of marjoram, however, dried and not just picked.
Finally, let's see what the you use that we can make of marjoram to exploit all the benefits and properties that we have amply illustrated.
Marjoram is a plant, as we have seen, to say the least miraculous: it is useless to go around it, the grandmothers are always right and have already known for generations the properties and benefits of this herbaceous plant. It can be used in the kitchen, because it is a well-known space both in Italy and also in the cuisine of Greece. The leaves are used as an infusion through the aerial parts of the same: however, even the flowers bring important benefits and from these as well as from the leaves the so-called essential oils are extracted.
Marjoram is well known as a spice, yes, but at the same time as infusion purchasable in every herbalist: this has beneficial properties, enhances those already present in the plant and helps digestion after meals but not only. It is also beneficial in periods of cough or cold but at the same time also against sore throats and in the evening, if drunk before bed it helps prevent insomnia and facilitate sleep.
The main constituents of marjoram are enshrined in its essential oil, which is obtained by steam extraction.
The essential oil of marjoram consists of elements such as: terpinene, 4-terpineol, sabinene, linalool, carvacrol, cis-sabinene hydrate (responsible for the aroma), linalyl-acetate, ocimene, cadinene, geranyl-acetate, citral, estragolo , eugenol, 3-carene.
Other elements present in the plant are flavonoid glycosides, some tannins,
proteins, vitamins A and C, mineral substances. These compounds are known to have anti-inflammatory and antibacterial functions.
Given its components, already in the tradition of popular medicine, the marjoram plant was used as an antispasmodic, carminative and digestive. Even now, it is attributed calming properties, and is therefore a natural remedy for anxiety states, insomnia and headache of nervous origin.
L'Origanum Majorana, like all medicinal plants and herbs, it can cause some side effects. When is it best to avoid taking aromatic herbs?
Although marjoram has not been officially approved for use in any type of therapeutic application, many properties have been attributed to it.
However, as with any plant, including medicinal herbs, marjoram can also bring side effects and in some subjects it may not be indicated. It may be contraindicated for some subjects in case of known hypersensitivity to one or more components.
The use of marjoram is also contraindicated in infants and young children.
* DISCLAIMER: This product is not to be used to diagnose, treat, cure or prevent disease.
The information contained in this article is for information purposes only and does not in any way replace the consultation by a specialist.
This article gives advice, but all bodies are different.
For this reason, do not hesitate to consult a doctor or nutritionist
in case of problems. Only he can give you more formal advice on this.