Dried Marjoram

Marjoram is an aromatic herb that has been cultivated for thousands of years in the Mediterranean, North Africa and Asia for its nutritional and health benefits. The properties contained in its leaves make marjoram a versatile plant. It is suitable as a spice in cooking, and equally used in herbal medicine, aromatherapy and cosmetics. It has a centuries-old gastronomic tradition, which has made it present in many Mediterranean dishes, with an aromatic function similar to oregano, but with a more delicate flavor. It gives intensity especially when using the dried version of marjoram. It releases warm, earthy and slightly woody aromas and flavors, with mentholated notes, a floral and bitter hint that does not hurt. It has a balanced and fragrant profile, which is also perceived in infusions.

Marjoram: properties and benefits

It is an herb historically used as a natural remedy for its digestive properties, promoting the elimination of intestinal gas and facilitating the correct transit of food. It gives our body useful compounds such as terpinenes, tannins, bitter compounds, carotenes and vitamin C. A wealth of active ingredients with useful properties for the stomach, antispasmodic and carminative against flatulence (promote the expulsion of gas from the stomach and intestines). In herbal medicine, in fact, marjoram is used to promote digestion, promoting the secretion of digestive enzymes and protecting the mucus in the gastrointestinal tract. An infusion of dried marjoram can relieve conditions of swelling, cramps and nausea, facilitating intestinal movements and stimulating the appetite. It can also help soothe symptoms of swelling and cramps associated with the menstrual cycle.
The dried leaves are also used to help the fluidity of bronchial secretions. An expectorant and balsamic effect useful for decongesting in case of colds; it facilitates the dissolution of mucus and phlegm in the respiratory tract.
Furthermore, marjoram has antioxidant properties and beneficial compounds such as monoterpenes, flavonoids, and has minerals (iron, calcium, copper, zinc, magnesium and potassium). These are phytonutrients useful for the well-being of our body,
In the field of natural remedies, marjoram shows relaxing properties, which help relaxation and promote sleep. It counteracts agitation and states of stress with a natural calming effect that balances. Diffusing its scent in the home becomes a natural benefit, which can help relieve the tensions of the day.

How to use marjoram in cooking

In the food sector, it is one of the most used aromatic herbs in European cuisine, to introduce a particular, subtle and slightly minty touch to dishes. Marjoram produces a strong aroma and at the same time delicate and slightly sweet, if added at the end of cooking or raw. During cooking, however, the heat transforms its aroma but continues to release its intense flavor, since dried marjoram has a much more concentrated flavor than fresh marjoram.
Marjoram is usually introduced in small quantities, to garnish or for a spicy note on meat (on which it releases its aroma best). It can be a substitute for oregano and thyme, of which it recalls the character in the kitchen, since marjoram is part of the same family (Mint). Compared to oregano, it has a sweeter and more delicate flavor, while it shares some menthol and woody nuances of thyme but with more delicate citrus notes.
Meat and fish: it adds a delicate and herbaceous note to meat dishes such as stews, roasts, stuffings and meatballs, sausages and cured meats. It is used to flavor marinades for grills and barbecues. It is used on strong-flavored meats such as lamb and mutton, but its delicacy also adapts well to lighter ones such as chicken. Its delicate flavor is suitable for flavoring light, low-fat white fish dishes, grilled fish and seafood.
Savory recipes: it is used to flavor mixed salads, soups, minestrone, cream soups, risottos and fresh pasta fillings. It is the ideal condiment for pizzas, and goes well with tomato. Its delicate flavour pairs well with cheese and grilled vegetables, pumpkin and mushrooms. Used in fillings for fresh pasta and as a flavouring for roast potatoes and omelettes, it is also excellent with peas and asparagus. Marjoram is also used in baked goods such as bread and focaccia (tasty with onions and olives).
Infusion: to obtain a digestive and relaxing herbal tea, pour 1 litre of boiling water over 5 tablespoons of marjoram in a saucepan. Leave to infuse for 10 minutes and then filter. If you pYou can drink 3 cups a day, the last one before bed. For a single infusion, put a teaspoon of dried marjoram in the filter, in a cup of boiling water. Leave to infuse for about 10 minutes.
Sauces: excellent for flavoring tomato sauces, spreads and creams, vinegars and aromatic oils. It is an aromatic herb widespread in many marinades in Mediterranean and Middle Eastern cuisine, excellent to combine with olive oil and fresh garlic for a delicious pesto. Dried marjoram can be successfully added to vinaigrettes and mustard, for its tasty menthol notes. It is also used to flavor liqueurs and syrups.
Sweet recipes: thanks to its sweet and delicate tone, it can also be combined with recipes for ice cream, custards, crème brulée, cakes and fruit desserts (apples, melons, papaya, mango). In ancient times it was used to flavor sugar.
Mixtures: it is usually added to other aromatic herbs such as oregano, basil, thyme and rosemary for an “Italian” seasoning. In addition, marjoram is one of the most popular herbs in French cuisine and in the Herbes de Provence blend, where it is combined with tarragon and lavender with its light menthol and eucalyptus notes. It is combined with other herbs in dry “rubs” for roasting or grilling meats, where it can be associated with oregano, thyme, garlic powder and cumin. Marjoram is also one of the herbs used in za'atar, a Middle Eastern herbal blend.

Ischia-style rabbit

Ingredients
1 rabbit weighing 1.5 kg - 250 g cherry tomatoes - ½ glass white wine - 1 clove garlic - 1 chili pepper - 1/2 teaspoon thyme - 1/2 teaspoon marjoram - 1 sprig rosemary - 1 basil leaf - salt - extra virgin olive oil
Preparation
Cut the rabbit into large pieces and set aside. In a saucepan, brown the garlic clove in oil, adding the chili pepper. Add the rabbit to the saucepan and brown over low heat. Prepare the herbs and cherry tomatoes in two separate bowls. When the rabbit is browned enough, add the wine, remove the garlic and chilli pepper and add the herbs. Then add the cherry tomatoes, season with salt and cover with a lid. Leave to cook for about 20 minutes. After this time, lift the lid and allow the liquid that has formed to reduce. Turn off the heat and serve hot.

Origins and History of Cultivation

This aromatic herb is native to the Mediterranean region and Western Asia, but is now widespread and cultivated in several countries. It has been part of the gastronomic and herbal tradition of Europe, Asia and North Africa for centuries. In addition to being used as an aromatic spice, it has been used as a natural remedy in folk medicine. Marjoram has been known since classical times, considered a symbol of happiness by the Greeks and in legend it was cultivated by Aphrodite herself. We find it widely used in Roman dishes, handed down in subsequent centuries. A Renaissance treatise by botanist Mattioli mentions it: “marjoram is so pleasing to women for the joy of its scent, that very few of them are found who have not planted and cultivated it with every possible diligence, either in vegetable gardens, or in loggias, or in windowsills in earthenware pots, or even in wooden boxes”.
It was known as sweet or wild marjoram or potted marjoram, once it was botanically called Majorana hortensis and then renamed Origanum majorana - included in the oregano genus. In Italy it was called mazurana or by the Ligurians, “lost or Persia herb” to underline, in addition to its oriental origin, also the loss of the plant when it is not cared for. In natural medicine, marjoram has historically been used to treat gastrointestinal and respiratory disorders, as a balsamic remedy for the nose and throat, as a natural stimulant of menstrual flow and for its calming properties – in Morocco also as a plant to relax and lower blood pressure. In most cultures, dried marjoram leaves, leaf extract and essential oil were used.

Plant and aromatic herb

The plant Origanum Majorana also called Majorana Hortensis is a member of the Lamiaceae family (mint family). Commonly known as sweet marjoram, it is a perennial growing up to 30-60 cm with bush-like hairy stems, oval grey-green leaves and white or red flowers. It grows spontaneously and easily in calcareous soils, better if well exposed to the sun.

Marjoram: side effects and contraindications

It is an aromatic herb generally considered safe, ma can cause side effects. It is necessary to avoid excessive consumption, since taking it in high doses can cause irritation of the gastrointestinal tract, nausea, diarrhea. In excessive quantities, it could interact with some anticoagulant or blood thinner drugs, and in this case consult a specialist. High consumption of marjoram can trigger negative side effects during pregnancy and breastfeeding.