At Home Farm Herbery we are now harvesting, drying and packaging this years crop of our culinary herbs which include, but are not limited to, chives, oregano, parsley, basil, rosemary and marjoram.
Many of Home Farm Herbery customers want to know how to use marjoram and it is a great herb for poultry and is used to make a blend called Herbes de Provence. Both these herbs and more can be found at my Home Farm Herbery Local Harvest website and we do free shipping.
Marjoram is a perennial herb in the mint family known for its sweet, citrus-pine flavor. It’s popular among Mediterranean cuisine.
Marjoram is also known as Origanum majorana, garden marjoram, knotted marjoram, majoran, majorana, majorana herb, majorana hortensis, marjolaine, Mejorana, and sweet marjoram.
Strong, resinous herbs like marjoram do best when allowed to mellow during the cooking process. To gently release the flavor oils of an herb in a slow-cooking sauce, soup, or stew, lightly crush the sprig before adding it to the liquid. Leaving the leaves on the stem makes it easy to remove the whole herb later. When adding dried Marjoram add it to the last 30 minutes of cooking soups or stews.
Also, marjoram’s woody stems can be used instead of wood chips on the grill. Try hot-smoking (cooking slowly in a covered grill so the smoke penetrates the food) a steak over thick marjoram stems
Marjoram is a culinary and medicinal herb in the mint family. It needs a hot climate (which we have in our part of Kentucky) to develop its full aroma, but it loses some of its flavor when it is dried. Marjoram goes well with thyme, bay leaves, black pepper, and juniper berries.
Marjoram’s constituents are Essential oil with alpha-pinene, alpha-terpinene, beta-sitosterol, cavracol, caryophyllene, citral, estragole, eugenol, geraniol, limonene, niacin, oleic acids, rosmarinic acid, tannins, ursolic acid, vitamin C, and zinc.
The parts of Marjoram used are the leaves and its typical preparations are for essential oil, infusions, teas, poultices.
Marjoram is a Greek word meaning “Joy of the Mountain”. According to Greek myth, Aphrodite said that the smell of marjoram was the smell of impending good luck. Greeks also believed that if it was growing on a grave, it was a sign that the departed soul had found happiness. Throughout the middle ages it was worn by bridal couples to signify love, honor, and happiness. It was used in England for many years as an ingredient in snuff, then as a somewhat exotic flavoring for beer.
According to a review in the journal Evidence-Based Alternative and Complementary Medicine published in June 2005, the essential oil of marjoram is known to reduce anxiety and fatigue (as documented in studies published in Japanese). The British Journal of Nutrition reported in March 2005 that consuming a salad served with an oil and vinegar dressing flavored with marjoram offers the equivalent antioxidant power of 200 milligrams of vitamin C. Contemporary scientific research, however, has not examined the traditional uses of marjoram in herbal healing. The traditional uses of marjoram include preventing spasms in the digestive tract, relieving dry cough, relieving pain on bruises, lumbago, and sprains, breaking up congestion caused by coughs and colds, and encouraging lactation in nursing mothers. Several European legends tell that if anoint yourself with marjoram before you go to sleep, you will dream of your future spouse. The famous herbalist Nicholas Culpeper said that it “helps all diseases of the chest which hinder the freeness of breathing”.
Women who experience heavy menstruation should avoid marjoram. The herb is not recommended for infants and small children.
The medical information above is for educational purposes only as this information has not been evaluated by the Food and Drug Administration and this information is not intended to diagnose, treat, cure, or prevent any disease.
May the Creative Force be with you.