Marjoram is an herb of Mediterranean origin , from the Lamiaceae family, considered a natural aromatic plant with characteristics similar to oregano. In fact, its use is closely linked to gastronomy. It is also usually known as acapuas, sweet marjoram, moradux, anaraco, among other names. Generally, it develops in warm climates and dry soils, it is harvested in summer after flowering. To harvest it, it is not recommended to allow too much time to pass so that its aromatic properties are not altered. Subsequently, it undergoes a natural drying process to be used as an ingredient in cooking.
How to consume marjoram?
It can be consumed to season Italian sauces, it is also used as an ingredient in the preparation of meat sausages, cheeses, in the preparation of Provençal herbs from France or in Zataar from the Middle East. It is used quite frequently in the Greek culinary arts, although due to its ease of occurring in different soils it is within the reach of many cultures. Marjoram varieties have been able to adapt to climates and soils without altering their properties, reaching 4 different varieties: Origanum majorana, Teucrium capitatum, Teucrium polium Thymus mastichina
Properties of marjoram
Marjoram is a very versatile plant that contains various nutritional properties, however, these vary according to the time the plant is harvested. Marjoram, in general, is recognized for:
- Contain carbohydrates, proteins, fibers and little fat.
- Possess minerals such as: iron, calcium and magnesium.
- Be rich in vitamins such as A, C and D.
Benefits of marjoram
- It is used as a digestive remedy.
- It is frequently used as an expectorant remedy in respiratory diseases.
- In infusions it is capable of relieving the symptoms of colds and flu.
- It is an antioxidant and contains flavonoids necessary to counteract the action of free radicals.
Marjoram is found in any supermarket in the spices section, and it is also sold in supermarkets selling natural and organic products. Include it in your recipes!
