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Marjoram Spices: Marjoram is used in seasonings, sausages and salamis. Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. Since the spice has a delicate perfume which can be lost easily while cooking, it is usually added at the end of cooking to retain its delicate flavor, as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products. It is popular in Greek cooking, for grilled lamb and meats. In Eastern Europe, it is added to grilled meats and stews with paprika, chilies, fruits, nuts, and other dried spices. In the United States, it is used commercially in poultry seasonings, liverwurst, bologna, cheeses, sausages, soups, and salad dressings. Spice Blends: bouquet garni, fines herbes, khmeli suneli, sausage blend, and pickle blends.

Marjoram Health: In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac. Greeks used marjoram extensively to treat dropsy, convulsions, and poisons. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses. Marjoram has also been used to comfort stomachaches and muscular pains and improve circulation. It is found to have good antioxidant properties with fats and helps to retain color of carotenoid pigments. Sweet Marjoram tea is used to settle the stomach and to relieve minor digestive upset. Marjoram's stomach-settling properties have led to its use in preventing motion sickness. The tea is also added to bathwater to help relieve congestion and hay fever as well as aches and pains.

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.

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. 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.

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.

Botanical name	Family name	Commercial part
Marjorana hortensiss	lamiaceae	leaf & Flower top

Indian Names
Hindi	: Marwa
Bengali	: Murru, Deccan, Muruva
Kannada	: Maruga, Kumaon bantulsi
Malayalam	: Maruva
Punjabi	: Marwa
Sanskrit	: Maru, Sinshi, Murwo
Tamil	: Maruvu
Urdu	: Marva khusha
French	: Marjolaine
German	: Majoran, Wurstkraut, Maigram, Mairan
Arabic	: Mardaqoush, Mardaqush, Marzanjush; Zatar, Satar
Italian	: Maggiorana, Persa
Further Reading: Sensory quality: Aromatic and slightly bitter. Main constituents: The content of essential oil depends on soil, climate and season, but generally lies between 0.7% and 3.5%. The main aroma component is a bicyclic monoterpene alcohol, cis-sabinene hydrate (max. 40%); furthermore, a-terpinene, 4-terpineol, a-terpineol, terpinenyl-4-acetate and 1,8-cineol are found in significant amounts. Marjoram, is a spice which on one hand needs a warm climate to develop its specific aroma, but on the other hand loses some fragrance when dried. Dried marjoram is extremely important in industrial food processing and is much used, together with thyme, in spice mixtures for the production of sausages; in Germany, where a great variety of sausages is produced, it is thus called Wurstkraut “sausage herb”. Furthermore, application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper. Marjoram also has its place in vegetable dishes; it is mostly recommended for rather heavy vegetables like legumes or cabbage. Fried potatoes spiced with liberal amounts of marjoram are delicious. Fresh marjoram, on the other side, is more popular in South European cooking styles. Because of its lesser fragrance in cold climate, its usage in other regions may end in serious disappointment. Fresh marjoram may add new accents to the French fines herbes and is frequently suggested for delicate fish dishes; it should be added shortly before serving. In Western Asia, particularly in Jordan, Lebanon and Israel, a local marjoram relative is a common flavouring for grilled mutton and also used to flavour breads. This special marjoram is more aromatic than the European variant and ranges in flavour somewhere between marjoram and oregano.