Marjoram plant

Marjoram (scientific name: Origanum majorana) is a perennial plant from the mint family Lamiaceae. It is used in cooking, as its fresh or dried leaves and flowers are used in many foods to add a warm, aromatic and slightly sharp flavor. It can be added to sausages, meat, poultry, fish, eggs, vegetables and salads. Marjoram grows in the Mediterranean and Western Asia. In addition, the marjoram plant is a dense plant that reaches a height of 30-60 cm, with pale flowers and consists of small, thorny groups. Marjoram also contains about 2% of essential oils and main components such as terpinene and terpineol. The most common type of marjoram is sweet marjoram in Australia, as this type is characterized by having small, oval, green leaves connected to a wooden stem, and its fragrant leaves change to a gray-green color as it ages.

Benefits of marjoram

Marjoram is an herb with great benefits, as medicine is made from the flowers, leaves and oil of these The herb, tea made from marjoram leaves or flowers is used to treat runny nose and colds in infants and young children, dry and annoying cough, swelling of the nose and throat, and earache. Marjoram tea is also used to treat digestive problems including poor appetite and mood swings associated with menstruation. Other uses include treating diabetes, sleep problems, muscle cramps, headaches, sprains, bruises, and back pain. In manufacturing, marjoram, especially the oil, is used in the manufacture of soaps and cosmetics because of its beautiful scent. Classification of marjoram

Marjoram (in English (Marjoram and its scientific name is (Origanum majorana), also known as sweet marjoram, or oregano, are perennial plants classified in the mint family (in English (Lamiaceae and called the Lamiaceae family, and it is noted that it has an aromatic and slightly sharp flavor, so it is used in some food recipes.

General description of marjoram

Marjoram is characterized by characteristics that distinguish it from other herbs, which are as follows:

Shape and color of marjoram

Marjoram is characterized by its oval-shaped leaves and long stem, and its leaves are green in color, and together they form a group of distinctive nodes called knotted marjoram.

Marjoram flavor

The taste of marjoram is characterized by being mixed with more than one flavor; as it has a sour taste and a flavor similar to thyme, but it is sweeter and has a stronger smell, and it also has a sharp and slightly bitter flavor, and the flavor of marjoram appears more if it is not cooked excessively.

Size and length of marjoram

Marjoram can grow to a height of between 60-90 cm.

Places where marjoram is spread

Marjoram lives and thrives in warm, sunny weather, and it is worth noting that it can be grown and flourish in areas where the temperature is not less than 10 degrees Celsius, such as the northern United States, but when exposed to very cold weather, it can lose its distinctive flavor.

Marjoram is grown in California, Mexico, and Latin America, and is usually exported from some countries to other countries, and it is worth noting that it was originally grown in the Mediterranean, North Africa, and West Asia.

Growing marjoram

Many people prefer to grow marjoram in the garden or on the kitchen window; to enjoy its delicious taste in addition to being an herb that attracts butterflies and insects that are in the home garden. To grow marjoram, the following must be followed: Marjoram seeds must be planted indoors in cold weather; that is, from February to May, by planting 3 seeds in the pot. It is also preferable to plant them in small pots and water them with a warm water sprayer.

Soak the seeds in water overnight to speed up their growth before planting them.

The seedlings are transferred to larger pots when they become larger, and multi-purpose fertilizer is added to them.

They are transferred to be planted outside the house as soon as the weather becomes warm and the risk of frost is gone.

Marjoram must be watered after being transferred to the soil, but it must be watered regularly in the pots, taking care not to overdo it.

The herb must be taken care of after planting by pruning it after the flowers have disappeared and cutting any dead stems at its base.

It is preferable to place the marjoram pot in a well-lit place under a cover.

People can pick marjoram at any time of the year, but the best time is summer; because its flavor is stronger, in addition to being careful to choose marjoram leaves before the flower buds open, so that the leaves can be used fresh or after drying.

How to care for marjoram

After planting, marjoram needs care like any other plant after planting, and to take good care of it, the following tips must be followed:

Marjoram seedlings must be watered regularly. Marjoram leaves must be pruned throughout their growing season. Marjoram leaves and branches are cut to be close to the ground, when the flowers begin to appear; to stimulate their growth again. Marjoram is left planted in the ground in the southern regions, while in the northern regions, it is placed in pots at the end of the season and transferred to well-sunned windows. Young marjoram leaves must be harvested throughout their growing season; to use them fresh, or freeze them for later use, or dry them and store them in a tightly sealed container in a dark and dry area.

Benefits of Marjoram

And its most prominent uses Marjoram has many scientific benefits, the most prominent of which are:

Antioxidants and anti-inflammatory Experiments have proven that marjoram has many compounds that have an antioxidant effect such as carvacrol, as these antioxidants help reduce inflammation in the human body. Antimicrobial activity Marjoram has many antimicrobials, such as treating fungal microbes that are present on the skin, or treating overgrowth of intestinal bacteria. Relieving digestive system problems Scientific studies have proven that marjoram treats digestive system problems, such as stomach ulcers and some foodborne diseases. Regulating the menstrual cycle and hormones According to scientific studies, this plant stimulates the flow of menstruation, helps restore hormonal balance in non-pregnant women who suffer from irregular periods, and also helps treat polycystic ovary syndrome (PCOS). Despite its many advantages, it has some harmful effects that should be taken into account, the most prominent of which are:

The effect on pregnant and lactating women due to its effect on reproductive hormones in pregnant or lactating women, as this herb leads to negative side effects during pregnancy. The effect on blood clotting A study that analyzed 20 types of marjoram herb proved that it may hinder the formation of platelets, which is a basic factor in blood clotting. Interaction with some medications Studies have shown that taking marjoram herb with medications may have side effects, such as the herb interacting with blood thinners and anticoagulants that may lead to an increased risk of bleeding, and it may also interact with some diabetes medications by lowering blood sugar, which leads to a dangerous decrease in its levels.

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