Marjoram

Origanum majoranaL.

Origano: from the latino origanu(m), and the greek origanon, of foreign origin. The etymus of the name derives from the greek words oros, “mountain”, and ganào, “I please myself”, an allusion to the concept of delight or ornament of the mountain.
Marjoram: of uncertain origin; perhaps from the latin amaracus, the greek amàrakos, meaning an odorous plant.

Culinary use

A characteristic aroma of Mediterranean cuisine, Marjoram enriches countless dishes with an incomparable flavor. From simple tomato salads, to veal, lamb and chicken dishes, fish, omelets, stuffing, soups, carrots, cauliflower and mushrooms. Particularly used in recipes of typical Ligurian cuisine, such as Torta Pasqualina (traditional Italian Easter pastry), the Cima Genovese (a veal and vegetable dish) and lasagne with butter and Marjoram.

Medicinal properties

The flowering tops of the Marjoram plant, known as Herba Majoranae in official pharmacopoeia, are attributed with anti-catarrhal, antispasmodic, balsamic, carminative, diaphoretic, diuretic, eupeptic-digestive and stimulating properties. With the passage of time, other beneficial qualities have been credited in the cases of intestinal colic, hysteria, epilepsy, vertigo and tremors, insomnia, bad digestion, earache, cough, lack of appetite and seasickness.
The flowering tops are used to make infusions and decoctions; tinctures and alcoholic macerations; sneezing powder to cure headaches, conjunctivitis and nasal catarrh; gargles and fomentations to treat colds and sore throats; poultices for stiff neck, distortions, and bladder trouble; ointments for rheumatic pains and much more.