Marjoram. C13/15

Description:

Marjoram (Origanum majorana) is an aromatic herb belonging to the Lamiaceae family, closely related to oregano. For a long time, marjoram was believed to be a genus of oregano, but it is actually a species of the same genus. It is a perennial plant widely distributed throughout the Mediterranean region, as well as in some areas of Asia and Africa. It is primarily used for medicinal and culinary purposes.

Cultivation:

Marjoram prefers warm and sunny climates, thriving in dry areas with well-drained soil. It is sown in spring, as the cold weather subsides, and harvested when in bloom. While slightly more delicate than oregano, marjoram tends to be smaller with less intense aromas, though this may vary depending on the growing region.

Uses:

Marjoram is more commonly found dried than fresh, although its virtues are best enjoyed when used fresh. Both its white or violet flowers and its leaves are utilized, offering subtle flavors reminiscent of forests, pine, citrus, and a hint of camphor, akin to sage, along with their characteristic whitish fuzz. It complements a wide variety of ingredients, including meats, fish, vegetables, pizzas, and pasta. It is extensively used in Italian and Greek cuisine, as well as in sauces, dressings, flavored oils, and sausages.

Medicinal Properties:

Marjoram is valued for its medicinal properties, acting as a relaxant, digestive tonic, and expectorant. Additionally, topical application of marjoram is believed to alleviate rheumatic pains.

At Viveros González, we offer high-quality marjoram plants along with expert advice on cultivation, ensuring our customers can fully enjoy the culinary and medicinal benefits of this versatile herb.