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Uses and benefits of sweet and wild Marjoram essential oils, herbs

from: philip

Marjoram or sweet marjoram (Origanum marjorana, formerly Marjorana hortensis) is a perennial in the mint family that grows wild in the Mediterranean region, with 90 per cent of the world's supply coming from Egypt. Note that the genera names Origanum and Marjorana are used interchangeably by some. Marjoram is also called ‘wild marjoram', as well as ‘joy of the mountains' and ‘wintersweet'. 

Marjoram grows to a height of about 12 to 18 inches (30 to 46 cm), somewhat smaller than oregano. The flowers run from pink to lavender. 

In cuisine 

Marjoram is sweeter and milder than oregano. It is characteristic in German cooking, where it is an important part of the spice mixture for sausage; English cooking, with goose and chestnuts for example; in French cooking, in herbes de Provence, and in Italian and Greek cooking, where it is used in sauces and meat dishes, among other uses. Marjoram is also used in body care products, including skin cream, bath bars, body lotion, body wash, and shaving gel. 

Medical uses 


Marjoram tea has been used historically for relief from symptoms of hay fever, sinus congestion, indigestion, asthma, stomach pain, headache, dizziness, colds, coughs, and nervous disorders. It is a gently fragrant, calming herb that does have mild antioxidant and anti-fungal properties. Unsweetened tea can also be used as a mouthwash or gargle. Take 1-2 cups of tea per day for the therapeutic benefits. 

Externally, Marjoram leaves can be ground to a paste (add hot tea or water, and a little oatmeal for consistency, if desired), and used to treat rheumatism and sprains. The leaves can be made into oil for relief of toothache. Put a few drops of the oil on the affected tooth. Leaves can also be put in a cheesecloth or a coffee filter and placed under a tap for a fragrant and refreshing bath believed to be good for the skin. 




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