Native to India, Arabia and Egypt, Marjoram is cultivated and has sometimes become naturalized almost everywhere, in the arid and sunny places of temperate areas throughout the world, particularly in the countries bordering the Mediterranean.
Marjoram on the balcony and in the garden
Marjoram is a perennial herbaceous plant with small velvety leaves.
It boasts more merit in the kitchen than as an ornamental plant but it will not be difficult to find a place for it in the garden as a small low border, fragrant and flowering in summer with tiny white or pink flowers, gathered in a small panicle, or on the terrace, in a large bowl , perhaps with other aromatic plants, in a mix of intense, very pleasant aromas.
Marjoram enriches an infinite number of Mediterranean cuisine dishes with inimitable flavour
Gastronomes recommend adding marjoram only in the last minutes of cooking, to best preserve its aroma.
You can flavor simple tomato salads, veal, lamb and chicken; to fish; omelettes, stuffings, minestrone, carrots, cauliflower and mushrooms; and recipes of typical Ligurian cuisine, such as Torta Pasqualina, Cima Genovese and lasagne with butter and marjoram.
Many properties are recognized at the flowering tops of Marjoram
Infusions and decoctions are made from it; tinctures and alcoholic macerations with anticatarrhal, balsamic, diuretic, digestive and stimulating effects; ointments for rheumatic pain and more...
Over time, beneficial effects have been credited to Marjoram in cases of intestinal colic, dizziness and tremors, insomnia, poor digestion.
With Marjoram you can prepare a relaxing and invigorating, but above all delicately scented, bath.
Characteristics of the plant
- Prefers sunny exposures
- Cannot tolerate severe cold
- It prefers a substrate that is not too humid