Marjoram, (Origanum majorqna) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors.
In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.
WHAT IS MARJORAM?
Marjoram is a plant. You probably recognize it as a common cooking spice. But it also has an interesting place in early Greek mythology. As the story goes, the goddess of love, Aphrodite, grew Marjoram, and, as a result, marjoram has been used ever since in various love portions.
People make medicine from marjoram’s flowers, leaves, and oil.
Tea made from the leaves or flowers is used for runny nose and colds in infants and toddlers, dry and irritating coughs, swollen nose and throat, and ear pain.
Marjoram tea is also used for various digestion problems including poor appetite, liver disease, gallstones, intestinal gas, and stomach cramps.
Some women use marjoram tea for relieving symptoms of menopause, treating mood swing related to menstrual period, starting menstruation, and promoting the flow of breast milk.
Other uses include treating diabetes, sleep problems, muscle spasms, headaches, sprains, bruises and back pain. It is also used as a “nerve tonic” and a “heart tonic,” and to promote better blood circulation.
Marjoram oil is used for coughs, gall bladders complaints, stomach cramps and digestive disorders, depression, dizziness, migraines, nervous headaches, nerve pain, paralysis, coughs, runny nose; and as a “water pill.”
In foods, marjoram is a culinary spice. The oil and oleoresin are used as flavor ingredients in foods and beverages.