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I remind you that the information provided in this series is for information purposes only and is not to be used or relied on for any diagnostic or treatment purposes. This information is not intended to be patient education, neither is it to be construed as such. It does not create any patient-physician relationship and should not be used as a substitute for professional diagnosis and treatment where required. Consult a doctor for medical advice, treatment or diagnosis.
Also, while every attempt is made to ensure accuracy, you are strongly advised to take responsibility and do your own research.
In the previous article, we looked at Gypsywort (Lycopus europaeus) and what it is really good for, apart from its reputation for magic and mystery.
In this article, we will look at Marjoram, specifically Sweet Marjoram (Origanum majorana L).
Basic information
The name Marjoram comes from two Greek words oros and ganos which together mean “Joy of the Mountains.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. It was also though that the Greek goddess of love, Aphrodite, created this plant, and that it was her touch that gave the plant its sweet spicy perfume.
There are several different varieties of Marjoram, including:
- Common or Wild Marjoram (Origanum vulgare),
- Pot Marjoram (Origanum onites), and
- Dittany of Crete (Origanum dictamnus).
Is it any different from Oregano?
The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. You might suppose that the genus name, Origanum, suggests this.
One big difference between Oregano and Marjoram is while Oregano tends to improve in taste the longer it simmers in a sauce or stew, marjoram is the opposite and tends to be added to the dish as late as possible. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus.
Uses in cooking
The plant is a relative to the mint family.
Sweet Marjoram is a pretty user-friendly herb that is traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram complements sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads quite nicely.
Marjoram blends very well with Bay Leaves, pepper, and Juniper. While all vegetables can benefit from a hint of Marjoram, it seems to work best in enhancing the flavor of cabbage and legumes.
You get the most flavor from Marjoram if you use the fresh leaves rather than dried.
Uses in aromatherapy
Many people find a great benefit from Marjoram in aromatherapy oils. Marjoram is said to have a soothing and warming effect with a spicy and “warm” scent. This explains why it is so popular with those who enjoy the many benefits of aromatherapy. It is usually mixed with lavender, bergamot, and cedar wood.
Other traditional therapeutic uses
Marjoram has many other beneficial uses too as it is used as an
- analgesic,
- antiseptic,
- antispasmodic, and
- as a diuretic.
The many uses of Marjoram include treatment for
- anxiety,
- arthritis,
- bronchitis,
- bruises,
- colic,
- constipation,
- digestive problems,
- gas,
- insomnia,
- muscle aches and pain,
- PMS,
- Rheumatism,
- sinusitis, and
- sprains.
Quite often people use Marjoram on a daily basis in various forms. Some prefer it as a tea which has been used throughout history for easing such ailments as hay fever, indigestion, sinus congestion, asthma, stomach upset, headache, dizziness, coughs, colds, and disorders associated with the nervous system. Some even use the tea as a mouthwash. One or two cups of marjoram tea per day have proven to be quite therapeutic.
Marjoram can be made into an ointment or salve by crushing the dried herbs into a paste, adding just a tiny bit of water. This is a common way to treat sprains and ease Rheumatism. In addition, some will mix the Marjoram into a paste and then into an oil to use for tooth pain or gum issues.
Evidence-based research
In 2016, the British Diabetic Association published a randomised controlled pilot study on the effects of Sweet Marjoram tea on the hormonal profile of women with polycystic ovary syndrome.
The tea was shown to have beneficial effects such as improving insulin sensitivity and reducing adrenal androgen levels.
Additional information
Marjoram is not recommended to be taken internally in medicinal or herbal form during pregnancy although it can be eaten as an herb that is added to food.
On the whole, Sweet Marjoram is a very essential and beneficial herb that was used in ancient times and is commonly still used today.
Plus, it has proven beneficial effects – in at least one case.
In the next article, we will look at Oregano.
To a better, wiser, stronger YOU!
Sources:
Evans, Hazel (1996). Marjoram, Mint and Marigold, in The Herb Basket. US: JG Press, Inc.
Bina F, Rahimi R. Sweet Marjoram: A Review of Ethnopharmacology, Phytochemistry, and Biological Activities. J Evid Based Complementary Altern Med. 2017 Jan;22(1):175-185. doi: 10.1177/2156587216650793. Epub 2016 May 26. PMID: 27231340; PMCID: PMC5871212.
Haj-Husein I, Tukan S, Alkazaleh F. The effect of marjoram (Origanum majorana) tea on the hormonal profile of women with polycystic ovary syndrome: a randomised controlled pilot study. J Hum Nutr Diet. 2016 Feb;29(1):105-11. doi: 10.1111/jhn.12290. Epub 2015 Feb 9. PMID: 25662759.
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