Garden marjoram: properties and applications
Marjoram (Origanum majorana) is a perennial herbaceous plant of the Lamiaceae family, which is known as an excellent spice and medicinal plant. It grows in the Baltic states, Ukraine, Crimea and Central Asia, and prefers light, fertilized, slightly moist, calcareous soils and a sunny location, requiring protection from winds.
Garden marjoram has an erect, branched, tomentose-pubescent, gray-green stem, which can reach a height of 20 to 50 cm. The leaves are gray-green, ovate, entire-marginal, and cover the stem quite densely. It blooms in July - August, and the flowers are white or white-pink, small, collected in half-whorls, forming a raceme in the axils of the upper leaves. The fruit is a small nut that ripens in August - September.
As a spice, garden marjoram is added to various minced meats, salads, soups, sauces, snacks, fruit juices and vinegar, and it is used to flavor meat. The plant is a good honey plant. The aroma of marjoram is reminiscent of pepper, mint and cardamom combined. The aerial part contains aromatic essential oils - terpipinenes, borneol, phenols, pinene and sabinene, which make up the specific aroma of marjoram.
Garden marjoram is also used as a medicinal plant. The medicinal raw material is grass with inflorescences, which is harvested before flowering. The stems are cut at a level of 5-6 cm from the ground and tied into bunches. Dry in a well-ventilated area, in the open air in the shade or in a dryer at a temperature of 35°C. After drying, the grass is threshed. Store in an airtight glass container without access to light for 3 years.
Marjoram enhances the formation of gastric juice and bile, improves digestion. The herb is used as an antispasmodic and antiseptic for gastritis with low acidity of gastric juice, chronic cholecystitis and enteritis, as well as a general tonic, vitamin, antiscorbutic and sedative.
An infusion of the herb is indicated for insomnia, headaches, cough with copious sputum, menstrual irregularities, achylia, vomiting and stomach cramps. To prepare the infusion, pour 4 teaspoons of crushed raw materials into 1 glass of hot water, leave for 15 minutes and filter. Take 1/4 cup 4 times a day 5 minutes before meals.
Marjoram herb can also be used in a mixture with mint and thyme herbs, chamomile and lavender flowers and calamus rhizome, taken in equal parts, as an aromatic composition for baths. Freshly crushed marjoram herb can also be applied to inflamed calluses at night to relieve inflammation.
Garden marjoram is a useful and versatile plant that can be used in both cooking and medicine. Its aroma and taste give dishes a special charm, and its medicinal properties help fight various diseases and improve health.