Description
Marjoram is a perennial aromatic herb. 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. The plant is 30-60 cm high
and develops a large number of leafy stalks
with small leaves. Leaves are light, greyish
green reaching around 21 mm in length and
11 mm breadth. The flowers are small, white
or pinkish or red.
Origin and
Distribution
Marjoram
is a native of Southern Europe. Now it is
grown widely in Europe, USA, China, Russia,
Morocco, North Africa and India. Marjoram
grows in any well-drained, fertile garden
loam and cultivated as an annual.
Uses
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 confectionary.
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.
