Ingredient: Marjoram (Oregano)
Category: Herbs, Spices & Seasoning
Season: All
Marjoram is also known as oregano and rigani.
There are three main species
Wild marjoram, in Greece is called rigani and in Italy oregano
Sweet marjoram (Oreganum majorana), and
Pot marjoram (Oreganum onites).
Sweet marjoram tastes better, so use that in cooking.
There are many other cultivated varieties, but the properties are similar.
The name, Oregano, comes from two Greek words - 'oros', which means mountain, and 'ganos' which means joy, or happiness.
Native habitat Europe, Central Asia and North America (where it has been naturalised)
The Part of the plant used: the leaves
Cooking
Blends well with basil and thyme
Flavours pizzas, sausages and tomato dishes
Used along with other herbs, for herb butters, herb omelettes and herb-flavoured dressings for salads
Fresh pot marjoram can be used for any recipe that calls for oregano.
In winter, we recommend the use of dried oregano.
Medicinal
Helps to relieve indigestion
A tea made from marjoram helps you to sleep
It eases coughs and colds
Used as a gargle for sore throats
Inhaling marjoram infused steam helps to clear catarrh
An ointment made with marjoram eases aching and stiff muscles
Good for baths and herbal pillows
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