About Organic Fresh Marjoram
Marjoram is a perennial herb in the mint family that grows wild in the Mediterranean region. It is used primarily as seasoning in cooked food but is also found in beauty and health care products. It is closely related and therefore often mistaken for oregano. Marjoram is frequently called by many different names, including sweet marjoram, knotted marjoram, joy of the mountains, and wintersweet.
A bittersweet, mild spice, marjoram is common in German and Polish cooking, where it is an important part of the spice mixture for sausage. It is also found in the popular English dish of roast goose with chestnut stuffing. In French cooking, it's often included in the classic herbes de Provence mixture, and in Italy and Greece, it is often used in sauces and meat dishes. Marinades, salad dressings, and soups can all benefit from this herb.
Eugenol, a compound found in this herb, has antiseptic and anaesthetic properties, meaning that it kills germs and can numb sensation. It can also act as an anti-inflammatory, relieving swelling. Although this compound is present in relatively small amounts in marjoram, the plant is used by some people to treat inflammation and help with digestion; it can be used as a tea to help relieve both flatulence and nausea. Marjoram may also relieve cramps and increase menstrual flow; therefore, most experts recommend that medicinal quantities not be taken during pregnancy.
There is a great deal of confusion between marjoram and oregano. They are closely related plants, but are two different species. They also taste similar, although oregano often has a stronger flavour, and both contain high amounts of antioxidants. To make it even more confusing, cretan oregano, O. onites, is also called French or pot marjoram and Greek oregano, O. vulgare, is often called wild marjoram. Despite the many similarities, they are not the same plant. Oregano is a hardy perennial that is taller than the more cold-sensitive marjoram. Marjoram also prefers a moister soil.
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