Marjoram has an aroma very similar to that of Oregano but it is much sweeter. In cooking it is used to add flavour to meat, fish, vegetables and soups. As this is a plant that loses its aroma after drying, it is better to use this herb fresh, adding it towards the end of cooking. With the fresh or dried leaves one can prepare a delicious Marjoram tea, its fragrance similar to that of a blend of Thyme, Rosemary and Sage. Marjoram is a herb rich in Vitamin C, essential oils, tannins and rosmarinic acid. It has antispasmodic, expectorant, sedative, antiseptic, stimulating and relaxing properties and is a good tonic. It is important to remember that the essence promotes relaxation of the muscles and for this reason it is best not to exceed the dose.
CultureForm of propagation
Prefers full sunTemperature
Cannot withstand the coldHumidity
Prefers a substratum which is not too moist