Marjoram

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http://www.spice-trade.com/marjoram.html Marjoram Marjoram, also known as Sweet Marjoram or Knotted Marjoram is a perennial herb used for its sweet and citrus flavor. The leaves are either used in fresh or dried form for culinary purposes. They lend a sweet and tangy flavor to the dish it is used for. Marjoram belongs to the species of Oregano and is milder in flavor. It is used in Italian, French, North African, Middle Eastern, and American cuisines. Indian Name: MarwaBotanical Name: Origanum majoranaFamily Name: LamiaceaeParts Used:

LeavesHabitat: EgyptOrigin It is believed that Marjoram originates from Asia Minor. It is also cultivated in Mediterranean countries, Central and Eastern Europe. It thrives and develops well in hot climate.Chemical CompositionThe soil, climate and the season determines the oilo content of the plant. The aroma is decided by the compounds like bicyclic monoterpene alcohol and cis-sabinene hydrate. Other chemical compounds present are a-terpinene, 4-terpineol, a-terpineol, 1,8-cineol etc. Phenolic compounds are however absent.Trade in MarjoramEgypt is the largest producer of quality marjoram. Other significant producers include East Europe, France etc. USA is an important importer of this herb. Use of Marjoram Culinary UseThe herb is used

for cooking and adding flavor and aroma to various dishes. It is popularly used to make : chicken, fish, tomato dishes, sausages, lamb, beef, pork, stuffings, breads, salad dressings etc. Medicinal PropertiesMarjoram can be steam distilled to get the valuable essential oil. It has certain medicinal properties which are used as a treatment for aching muscles, flatulence, hypertension, colic, coughing, sprains, rheumatism etc. Other Dried marjoram flowers are used for decorative arrangements or potpourri. It is can be used as an effective natural home insect repellent. Marjoram is also used as an effective fragrant bath herb. Marjoram is also sometimes used to prepare herbal tea. Cultivation and HarvestingMarjoram is planted during summer

season. Plant is grown from the seed. It is sensitive to cold and thrives well in warm climate with good sunshine and well drained soils. The quality of the crop may be improve by the organic cultivation. When the plant reaches the height of 4 to 5 inches high then leaf is harvested. For harvesting, the stem is cut tops down to the first two sets of leaves. This will enable the growth of new stems and shoots thereby producing two more harvests. The leaves so collected are dried and stored in an airtight container. Constituents Of Marjoram Moisture 7% Protein 14.31% Fixed oil 5.60% Volatile oil 1.72% Pentosans 7.68% Fiber 22.06% Ash 9.69% Total ash 6.3 to 24% Sand 0.66 to 14% Sand free ash 5.4 to 14.3% Potash 18.3 to 20.2% Sodium 0.65 to 0.68% Calcium 17.6 to 24.8% Phosphorus 8.9 to 9.1% Iron 6.1 to 7.3% Silica 19.4 to 26.5% Magnesium 4.8 to 6.7% Manganese trace to 1.05% Chlorine 1.51 to 2.05%.Marjoram Known In Different Languages Arabi Marzanjush Latin Marjoran hortensis Spanish Amaraco Kannada Maruga French Marjolaine Germa Majoran Tamil Maruva Swedish Mejram Bengali Murru Dutc Maggiorana Malayalam Maruva Portugues Manjerona Russia Mayoran Hindi Marwa Urdu Marva Khusha Japanese Mayorana Chinese Chines Ma-Yueh-Lan-Hua

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