Marjoram

Latin Name :  Majorana hortensis, Fam.Labiatae

Sensoric quality :  Aromatic and slightly bitter. There is not much olfactory resemblance to the botanically related oregano.

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. Phenolic compounds, which make up for the typical fragrance of the closely related oregano, are missing altogether.

Uses:  Marjoram has a warm, aromatic, slightly sharp, and bitterish taste and is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes.

Medicinal Uses : Rheumatic disorders, Common cold, enhance Immunity.

Availability :  Leaves, Crushed.