Generality
According to the Linneana (L.) classification, marjoram is an aromatic herb belonging to the Labiate family, Genus Origanum, Majorana species . The binomial nomenclature of marjoram is Origanum majorana (while the common oregano is called Origanum vulgare ).
The aroma of marjoram is fresh, penetrating and slightly camphorated. On the other hand, the taste is slightly bitter but extremely delicate than that of common oregano.
Description
Marjoram is characterized by herbaceous jets that lignify only in the basal portion; after the production of the fruits, the twigs dry up and leave small and sparse leaves. Marjoram reaches a height of 40-50cm, has fasciculate and thin roots, and has a pubescent, quadrangular, sometimes branched stem. The leaves of the marjoram are greyish-green, oval, arranged in the opposite way, at most 3.5cm long and 3.0cm wide. The flowers, on the other hand, which bloom with high temperatures, are organized in round-shaped structures, smaller than the leaves, which bloom in the months of July and August; the seeds are minute, smooth, spherical and brown.
Uses and Properties
The primary function of marjoram is food but, like many other aromatic herbs, various phytotherapeutic properties are not lacking. In Italy, marjoram is not particularly used for medicinal purposes, while German monographs mention the drug (dried leaves and inflorescences) and essential oil.
At the domestic level, the marjoram drug, in addition to having an extremely widespread culinary use (seasoning of meats, cured meats, sauces), can be used in the formulation of infusions with digestive, diuretic, carminative, sweat, emmenagogue and antispasmodic tonic properties .
On the contrary, the essential oil of marjoram is used above all in the food industry, in the cosmetic industry and obviously in the pharmaceutical sector. In the food industry, essential oil and oleo-resin of marjoram are necessary components for: some high-alcohol drinks (such as vermouth, bitters and certain liqueurs), some soft drinks, desserts, candied fruit, cooked foods, jellies, puddings, sauces and cold cuts. In the pharmaceutical industry, on the other hand, it is part of the alcolato vulnerario and other sedative and anti-spastic compositions; the so-called galenic derivatives of the drug favor intestinal motility and gastric secretion (eupeptic and carminative function).
At the topical level, in the formulation of massage oil, the active ingredients of marjoram are especially anti-rheumatic.
Chemical composition
The active ingredients of marjoram, or rather the essential oil of marjoram, responsible for the functions listed above are: terpinenes, 4-terpineol, sabinene, linalol, carvacrol, cis-sabinene hydrate (responsible for the typical AROMA), linalyl acetate, ocimene, cadinene, genaryl acetate, citral, estragole, eugenol and 3-hulls.
As for the purely nutritional aspect, instead, the most important molecules present in the drug are: flavonoic glycosides, tannins, vitamin A, vitamin C and some minerals. Many of these have antioxidant, anti-tumor, anti-cholesterol, and protective vessel properties.
NB . Compared to oregano (same family and same genus) and thyme (same family), marjoram does NOT contain thymol and carvacrol, two antioxidant phenols, anticancer and oral disinfectants (oregano and thyme are considered toothpaste plants).
Marjoram cultivation
Being native to northern Africa and the Middle East, marjoram is considered a sub-spontaneous plant in Italy. It seems quite common throughout the national territory, but in smaller quantities than in France, Egypt, Greece, Hungary, USA and in general compared to the countries surrounding the Mediterranean basin.
Marjoram prefers calcareous, loose soils, rich in organic and very exposed to sunlight. As anticipated, it is perennial only in the areas of origin and, in the limit, in the warmer regions of Southern Europe; elsewhere it is to be considered annual. It tends to germinate with temperatures around 12-15 ° C but reaches its maximum biological activity at 20-25 ° C. It does not require large amounts of water but, especially after sowing or transplanting, not even total aridity.
The most commercialized varieties of marjoram are the Hungarian Uszodi (for flower production), Hungarian France (for the production of leaves), the Czech Marcelka and the Polish Mirasch.
