Marjoram 100 g, 50 g, 25 g

Marjoram 100 g ($11.99), 50 g ($8.99), 25 g ($5.99)

Benefits:

Botanical Name: Origanum majorana
English: Marjoram
Also, known as: Diptam, Amaraque, Mejorana, Mirzan gush, Kame phatusa, Marjolein, Mah yeuk laahn, Marjolaine, Majoran, Matzourana, Maggiorana, Majoramu, Manjerona, Amaraco, Maruae Santhraa Jangali Maruaa, marua, Thai Basil
Ayurvedic: Sukhaatmaka, Marubaka, Phanijjaka.
Unani: Marzanjosh
Origin Spain
Harvested: Cultivated
Parts Used: Leaves

General Information:
Fresh leaves are small, oval in shape and minutely hairy, with a pleasant sweet and spicy smell and a slightly bitter, aromatic and camphor like flavor. A perennial herb grows up to 1 to 15 feet height with tiny white or pale purple flowers borne in terminal rounded clusters formed by overlapping bracts. Marjoram is closely related to oregano or wild marjoram and za’atar also known as “biblical hyssop, but it has a milder flavor. Pot marjoram or Turkish oregano is sometimes used as a substitute. The quality is considered to be inferior. It has cone-like flower spikes arranged in false corymbs and the calyces are one lipped. Before the discovery of hops, marjoram was said to be used as an essential ingredient in the brewing of beer.

Marjoram is especially popular in Britain, Germany, France, Hungary, northern Italy, Spain and the United States. It is used in a wide variety of dishes, including salads, fish dishes, omelets, fried potatoes, sauces, gravies. It is very suitable for leafy and vegetable food and stuffing.

In Mediterranean region, Marjoram is one of the most important culinary herbs of Europe, tradition that dates back to the time of the Egyptians, Greeks and Romans. Marjoram is easily propagated from seeds. cuttings or by division and grows well in full sun in almost any soil. It is commonly seen in herb and kitchen gardens European singers drink marjoram tea to maintain their voices.

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.