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| Marjoram |
Origanum majorana |
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Marjoram comes from the Mediterranean region.
It is an annual or biannual plant in our climate; in warmer Mediterranean climate it is a small shrub up to 40 cm high, with leaves combined in capitate inflorescences on top of shoots.
A long time ago it was thought to be an ornamental plant and now it is used as a medicine but first and foremost as a seasoning.
Fresh and dried leaves constitue a seasoning raw plant. Its leaves and flower shoots need shelling and its stems need cutting off as they are unnecessary ballast and lower the quality of seasoning.
Marjoram has a specific, strong taste and aroma, similar to that of thyme, but when compared with thymy taste, marjoram taste is more delicate and sweeter.
Soups, sauces, stewed meat, forecemeat, pâté and pork meat are seasoned with marjoram.
Marjoram helps in digestion, has a carminative and diuretic effect, in saltfree diet it can substitue salt.
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