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.

:: Availability : Leaves, Crushed.

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