Growing tip with flower budsDried marjoram herb for flavoring
Marjoram (/ˈmɑːrdʒərəm/,[2]Origanum majorana) is a cold-sensitiveperennialherb or undershrub with sweetpine andcitrus flavours. In some Middle Eastern countries, marjoram is synonymous withoregano, and there the namessweet marjoram andknotted marjoram are used to distinguish it from other plants of the genusOriganum. It is also calledpot marjoram,[3] although this name is also used for other cultivated species ofOriganum.
Leaves are smooth, simple, petiolated, ovate to oblong-ovate, 0.5–1.5 cm (0.2–0.6 inches) long, 0.2–0.8 cm (0.1–0.3 inches) wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation. The texture of the leaf is extremely smooth due to the presence of numerous hairs.[13] Its flowers can be white, pink to red, or blue to purple.[14]
Considered a tender perennial (USDA Zones 7–9),[15] marjoram can sometimes prove hardy even inzone 5. Under proper conditions it spreads prolifically, and so is usually grown in pots to prevent it from taking over a garden.[16]
Marjoram is cultivated for its aromatic leaves, either green or dry, forculinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such asherbes de Provence andza'atar. The flowering leaves and tops of marjoram are steam-distilled to produce anessential oil that is yellowish (darkening to brown as it ages). It has many chemical components, some of which areborneol,camphor, andpinene.
Oregano (Origanum vulgare), sometimes listed with marjoram asO. majorana, is also called wild marjoram. It is a perennial common insouthern Europe and north to Sweden in dry copses and on hedge-banks, with many stout stems 30–80 centimetres (12–31 in) high, bearing short-stalked, somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor than marjoram.
Pot marjoram or Cretan oregano (O. onites) has similar uses to marjoram.
Hardy marjoram or French/Italian/Sicilian marjoram (O. × majoricum), a cross of marjoram with oregano, is much more resistant to cold, but is slightly less sweet.[17]
O. × hybridum is known as showy marjoram or showy oregano.
Marjoram has long been used as amedicinal herb. Marjoram or marjoram oil has been used to treat cancer, colds, coughs, cramps, depression, ear infections,gastrointestinal problems, headaches, and paralysis, as well asarthritis, chest congestion, muscle aches, and as adiuretic. It has also been used as anaphrodisiac, mouthwash, tea, and inpoultices,tinctures, andinfusions.[21][failed verification][22][23][24] Though not all of its historic uses are scientifically backed, the plant has verifiable medical use. For example, it contains thephenolcarvacrol, which is antibacterial, antifungal and antimicrobial.[22][25] Ethanol extract is cytotoxic againstfibrosarcoma cell lines, ethyl acetate extract has antiproliferative properties againstPER.C6 andHeLa cells, as havehesperetin andhydroquinone, which can be isolated from marjoram extract.[26] Cardioprotective, hepatoprotective, antiulcerogenetic, anticholinesterase, anti-polycystic ovary syndrome (PCOS), and anti-inflammatory effects were also found in dried marjoram, marjoram tea, or in compounds extracted from marjoram.[26] Marjoram is generally not toxic, but should not be used by pregnant or lactating women.[26] However, it is always important to be cautious and consult a doctor when using medical herbs.[27]
^Benveniste, Daniel (September 1990). "Tantric Art and the Primal Scene".The San Francisco Jung Institute Library Journal (book review ofKali: The Feminine Force. Ajit Mookerjee. Rochester, VT, Destiny Books (Inner Traditions International), 1988).9 (4):39–55.doi:10.1525/jung.1.1990.9.4.39.ISSN0270-6210.
^Lévy, Isaac Jack; Lévy Zumwalt, Rosemary (2002).Ritual Medical Lore of Sephardic Women: Sweetening the spirits, healing the sick. University of Illinois Press.ISBN0-252-02697-7.OCLC1170078028.
^Adams, Sue (2017)."Herb Folklore"(PDF).Adams Fairacre Farms Grocery Store.
^Krikorian, A. D. (December 1996). "Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. Albert Y. Leung, Steven Foster".The Quarterly Review of Biology.71 (4): 609.doi:10.1086/419639.ISSN0033-5770.
^abGruenwald, Joerg, Thomas Brendler and Christof Jaenicke, eds. 2000. PDR for herbal medicines. Montvale, NJ: Medical Economics.
^Bown, Deni. 2001. The Herb Society of America new encyclopedia of herbs & their uses. New York: DK.
^Tucker, Arthur O. and Thomas DeBaggio. 2000. The big book of herbs: a comprehensive illustrated reference to herbs of flavor and fragrance. Loveland, CO: Interweave Press.
