Marjoram
Marjoram, also known as “wild sage” or “oregano,” is a herbaceous plant belonging to the Lamiaceae family, scientifically named Origanum majorana. Marjoram is one of the aromatic herbs widely used in Arab, Mediterranean, and global cuisine, and it has a range of health benefits that have made it an important part of traditional medicine in many cultures.
Nutritional Components of Marjoram
Marjoram contains many essential nutrients such as vitamins (especially Vitamin C, Vitamin A, and Vitamin K), and minerals (like iron, calcium, and magnesium). It also contains essential oils such as “carvacrol” and “thymol,” which have effective medicinal properties. Additionally, marjoram is rich in antioxidants that contribute to overall health.
Types of Marjoram
(Origanum Majorana),is a common marjoram
Oregano (Origanum Vulgare): Also known as wild marjoram, used in cooking and has medicinal properties.
Syrian Marjoram (Origanum Syriacum): Common in Middle Eastern cuisine, known for its distinctive flavor.
Benefits
Promotes Digestive Health
Antibacterial and Antifungal Properties
Heart Health
Anti-inflammatory
Relaxing and Sleep-Enhancing
Respiratory Health
Boosts Immunity
Relieves Cold and Winter Illnesses
Regulates the Menstrual Cycle
Ways to Use Marjoram
In Cooking: Marjoram is commonly used in Arab, Mediterranean, and Western cuisines as a spice for various dishes such as meats, poultry, soups, and salads. Fresh or dried leaves can be added to food to impart a distinctive flavor.
Marjoram Tea: To prepare marjoram tea, you can boil its dried leaves in water. It is recommended to drink it in the evening to relax and help with sleep.
Essential Oils: Marjoram essential oil is extracted from its leaves and used in aromatherapy to reduce stress and improve mood. It can also be used in massage to relieve muscle pain.
Topical Use: A paste of marjoram leaves can be applied to the skin to treat certain skin conditions or skin inflammations, such as acne.
Medicinally Used Parts
The aerial parts of marjoram, especially the leaves and flowers, are used for medicinal and aromatic purposes. These parts are dried and utilized as extracts or essential oils.
Cultivation Methods
Marjoram can be cultivated using two primary methods:
Seed Cultivation:
Seeds are sown in nurseries during October and November.
When the seedlings reach a height of 8-10 cm, they are transplanted to the permanent field in February and March.
Vegetative Propagation:
This method involves dividing mature plants (splitting) and planting them directly in the permanent field from mid-February to early April.
Planting Season
The planting time depends on the propagation method:
By seeds: Sown in nurseries during October and November, then transplanted to the field in February and March.
By vegetative propagation: Root divisions are planted directly in the field from mid-February to early April.
Export details worldwide
Types: Crushed and Powder.
Drying: Natural.
Packaging: Sacks.
Package weight: 20 kg.
Sorting, packing, and packaging: Automated.
Silver marjoram