Marjoram in Aromatherapy!
Marjoram is the dried leaves from an herbal plant called the Origanium hortensis. The name Marjoram is a Greek word that means “Joy of the Mountain.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. Marjoram is a pretty user friendly herb that is used quite traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram compliments quite nicely sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads.
Marjoram is a relative to the mint family. You get the most flavors from Marjoram if you use the fresh leaves rather than fried marjoram. One big difference between Oregano and Marjoram is while Oregano tends to prosper in taste the longer it simmers in a sauce or stew, marjoram is the opposite and should be added into the dish as late as possible. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus. The biggest Marjoram exported in Egypt. Marjoram blends very well with Bay Leaves, pepper, and Juniper. While all vegetables can benefit from a hint of Marjoram, it seems to work best on adding and enhancing the flavor of cabbage and legumes.
Many people find a great benefit from Marjoram in aromatherapy oils. Marjoram is said to have a soothing and warming effect with a spicy and warm scent. This explains why it is so popular with those who enjoy the many benefits of aromatherapy. Many times for aromatherapy oils it will be mixed with lavender, bergamot, and cedar wood. Beyond the great world of aromatherapy Marjoram has many other beneficial uses too as it is used as an analgesic, antiseptic, antispasmodic, and as a diuretic. The many uses of Marjoram include treatment for anxiety, arthritis, bronchitis, bruises, colic, constipation, digestive problems, gas, insomnia, muscle aches and pain, PMS, Rheumatism, sinusitis, and sprains.
Quite often people use Marjoram on a daily basis in various forms. Some prefer it as a tea which has been used throughout history for easing such ailments as hay fever, indigestion, sinus congestion, asthma, stomach upset, headache, dizziness, coughs, colds, and disorders associated with the nervous system. Some even use the tea as a mouthwash. One or two cups of marjoram tea per day have proven to be extremely therapeutic. Marjoram can be made into an ointment or salve by crushing the dried herbs into a paste, adding just a tiny bit of water. This is a common way to treat sprains and Rheumatism. Even still, some will mix the Marjoram into a paste and then into an oil to use for tooth pain or gum issues.
Marjoram should not be ingested internally in a medicinal or herbal form during pregnancy but can be eaten as an herb that is added to food. As you can see, Marjoram is a very essential and beneficial herb that was used in ancient times and is commonly still used today.
Kitchen and Herbs
Anyone who has ever done any type of baking or cooking knows that the food just tastes better with seasoning. This can be as simple as adding salt and pepper, or complicated as using a blend of spices for the perfect taste. What is surprising to some people is pepper is an herb.
Pepper is a berry from the Piper Nigrum plant. Black and white pepper are made from the same plant. The un-ripened berries are used for the black pepper while the red, ripe ones are used for the white pepper.
Along with the natural herb, pepper, many other herbs are used to create culinary masterpieces. Nutmeg, cloves, and cinnamon are common varieties of herbs used in the kitchen. Sage, oregano, and basil are three more.
As more and more plants were discovered for their pungent flavor, people started making extraordinary dishes. What would a roast beef sandwich be without horseradish? Try making a good breakfast sausage when there is no sage around. Herb bread would just be bread if it were not for the flavorful little buggers.
One of the most beneficial attributes is that herbs have no calories, have no fatty acids, no cholesterol, and generally no bad things at all. They just have a unique taste that wakes the taste buds in all of us.
When using herbs in cooking, it is important to remember a little goes a long way. Too much can actually distract you from the natural flavor of the food. The entire concept of using herbs is to highlight the natural flavors. Too much can overpower the food and result in a ruined meal.
There is even an herb which adds the sweetness of sugar without all the calories. This is an herb called STEVIA. Although this herb cannot be sold as a sweetener for foods, it can be used in place of sugar. One leaf has enough sweetener in it to sweeten a glass of lemonade. You can use this herb in sauces or salad dressings instead of sugar to cut down on the calories.
Many of the meat marinades on the market get their flavoring from natural herbs. You can use dill with lemon for fish. Saffron in your rice is always a good choice. Putting rosemary on a pork roast or lamb results in a mouth watering treat. With so many different herbs that this planet has, there is something for every dish you create.
Having herbs in the kitchen is a wonderful experience for the novice cook to the master chef. With the right blend of herbs you can make meat rubs, soup and stew bases, or even a new flavor of coffee.
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