Saturday, May 10, 2014

Herb Series–Marjoram

This cold-sensitive perennial herb, “origanum majorana”, is a member of the mint family and grows wild in the Mediterranean. Marjoram has a spicy-sweet flavor with pine and citrus tones. It is often used in herbes de Provence, along with savory, rosemary, thyme and oregano, and many times lavender leaves are also added.

Cultivation:

Grow marjoram in full sun in well-drained, fertile soil. It does well in planters and will spread to cover the soil. Harvest often to promote bushy growth. Marjoram grows up to 18” with small clusters of flowers, and normally blooms in July. If you want to keep the marjoram plants over the winter months, simply plant in pots and move  indoors before cold weather.

Uses:

If using fresh marjoram, add the leaves at the end of cooking as heat will diminish its flavors. Marjoram does dry well. Good substitutes for marjoram are thyme or oregano, but they may be stronger in flavor so you would need less.

Marjoram goes well with egg and cheese dishes, soups, salads, chicken and sauces. It is also part of a seasoning blend for sausage, and is used in German and Polish cooking.

Marjoram oil is used to make soaps and cosmetics.

Medicinal Uses:

Various medicines are made from the marjoram leaves, flowers and oils. Marjoram tea is taken for digestive issues, mood swings, diabetes treatment, poor sleep and headaches, just to name a few. Marjoram is an antiseptic with healing and soothing properties, and is said to relieve fatigue, sore throat, aching muscles and joints.
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The new Husband’s Choice cookbook has been chosen, and now it’s just a matter of finding a recipe from that book. Please check back to see what we prepare!
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Your comments and suggestions are always welcome. Thanks for reading!

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