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.