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Marjoram garden. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Garden marjoram, Origanum majorana. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Marjoram (Origanum)

Family: Lamiaceae (Lamiaceae)

Origin: Mediterranean, Central and South Asia

Area: Marjoram grows in temperate and subtropical climates in many parts of the world, including North America, Europe, Asia and Africa.

Chemical composition: Marjoram contains an essential oil (up to 4%), consisting mainly of thymol and hydroxycinnamaldehyde, as well as methyl chavic acid, phenol and other compounds.

Economic value: Marjoram is used as a spice and flavoring in cooking. Its essential oil is used in perfumery and cosmetics. In folk medicine, marjoram is prescribed as a sedative and anti-inflammatory agent.

Legends, myths, symbolism: In ancient Egypt, marjoram was used for embalming and as a flavoring agent. In ancient Greece, marjoram was considered a symbol of love and was tied to the legends of the god Adonis and his beloved Aphrodite. The Romans used marjoram as a medicine and spice, and believed that it could attract love and happiness. In Medieval Europe, marjoram was one of the ingredients in talismans used to ward off evil spirits. Symbolically, marjoram is associated with the concepts of love, happiness, spirituality and health. Its aroma and taste can evoke feelings of coziness and comfort, as well as relieve stress and improve mood. In magic and esotericism, marjoram is used to protect against evil spirits and negative energy, as well as to attract love and happiness. It is also considered a powerful aphrodisiac and can be used to improve your sex life.

Garden marjoram, Origanum majorana. Description, illustrations of the plant

Garden marjoram, Origanum majorana L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Perennial herbaceous plant up to 60 cm high. The stem is thin, pubescent, branched. The leaves are small, oval, pubescent, opposite, petiolate. The flowers are bisexual, small, white or reddish, collected in a capitate panicle. The fruit is a light or dark brown nut with a strong odor. Blooms in July-August.

Marjoram is native to the Mediterranean. Wild thickets are found in North Africa and Asia Minor. It is grown in European countries, China, the USA, in the countries of Central Asia and the Caucasus, in Ukraine.

Marjoram is thermophilic and drought-resistant. Sunny and wind-sheltered areas are allocated for sowing. The plant prefers soils rich in organic matter. In the southern regions, marjoram is sown directly into the ground, in the central regions, the seedling method is used. On small household plots, marjoram can be planted by dividing the bush or cuttings. In the first month of life, marjoram needs good care: systematic loosening of row spacing, watering and weeding by hand. After watering, loosening the soil is necessary to remove the resulting crust.

The plant is able to regenerate, so two crops can be harvested during the summer. For fresh consumption, young shoots are cut before flowering. For harvesting for the future, cut grass is tied into sheaves and dried.

Fresh marjoram leaves and flower buds contain an essential oil that smells like pepper, mint and cardamom combined. The main components of the oil are terpenes. Carotene, vitamin C, phytoncides, flavonoids, minerals and tannins, bitterness were found in marjoram herb.

Marjoram has long been known as a medicinal plant and spice. The ancient Greeks believed that it gives courage and brings joy. They also used it to treat nervous diseases. Herbalists of different nations mention the tonic, antiseptic and anti-catarrhal properties of this plant. Now in folk medicine, marjoram is used as a gastric and antiscorbutic agent, for insomnia and headaches, and for respiratory diseases. It is also recommended for depression and asthma.

Leaves and flower buds are eaten fresh, dried and roasted. This is a wonderful seasoning for meat dishes, mushrooms, soups, salads, drinks. Marjoram often replaces pepper and other spices. Vinegar, infused for five to seven days on marjoram leaves, acquires a pleasant aroma. A few drops of this "vinegar" will spice up any salad. Marjoram improves the quality of pickled and pickled cucumbers, tomatoes, squash, zucchini. The essential oil is used to flavor soft drinks and in cooking.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Garden marjoram, Majorana hortensis. Botanical description of the plant, areas of growth and ecology, economic importance, applications

Perennial plant of the mint family. Numerous stems (20-50) form a bush 40-60 cm high and 35-40 cm in diameter. The stems are branched, woody at the base. The leaves are opposite, small, 1,5-2,5 mm long.

The flowers are small, collected in a capitate panicle at the ends of the branches, irregular, with a falling two-lipped white or reddish corolla.

There are mainly two types of marjoram - leafy and flowery. Leaf is a powerful plant with a highly branched and densely leafy stem. The inflorescence is short and few-flowered.

In flower marjoram, on the contrary, the stem is slightly branched and slightly leafy, but with a large fluffy inflorescence.

The fruits consist of 4 very small one-seeded brown ovoid nuts with a strong specific smell, up to 1 mm long and 0,5 mm wide.

Marjoram is native to the Mediterranean. It grows wild in North America, Asia Minor and southern Europe. Cultivated as a spicy plant throughout Europe, as well as in North America, Algeria, Tunisia, Egypt, the Caucasus, Central Asia.

Marjoram is a drought-resistant and heat-loving plant. The growing season with Losev seeds is 150-160 days, and when using seedlings - 130-150 days. The duration of the growing season is largely dependent on weather conditions. Flowering - in late July - mid-August. Seeds are harvested in September-October.

Marjoram is demanding on soils. It develops better on chernozems rich in organic fertilizers, chernozem-sandy or sandy-loamy soils. Responsive to fertilizer, photophilous.

The aerial part of the plants contains essential oil and has a pleasant spicy, slightly camphorous aroma with a coniferous-fruity note and a note of chamomile.

The essential oil content is highest during the flowering period. The oil is mobile, colorless or slightly yellowish, with a pleasant, very strong and persistent spicy-floral odor, reminiscent of cardamom, and a sharp spicy taste. Young shoots of marjoram are rich in ascorbic acid, they also contain rutin, carotene and more than 35% of tannins, including phenols.

Weather conditions during the growing season significantly affect the accumulation of essential oil. The intensity of its accumulation decreases especially sharply during the period of mass flowering - July-August.

As a plant of the Mediterranean basin, marjoram was known to the ancient Egyptians, Greeks and Romans, who used it not only to season food, but also highly appreciated as a miraculous remedy that helps almost all diseases and is especially effective for colds.

In the Middle Ages, marjoram was grown for its aroma and beauty. But then they began to use it in brewing (hops were not yet known at that time), they added it to water for washing hands during solemn meals.

Today, marjoram is used as a spice in the preparation of soups, sauces, stews (mainly lamb), put in minced meat and pates. But most of all it is used in the preparation of sausages. Marjoram herb is also used in pickling cucumbers, tomatoes, for flavoring vinegar and tea, as well as in medicine as a tonic and anticatarrhal agent. Powder from dried leaves is part of the pepper mixture.

Marjoram is a good honey plant.

The plant is very whimsical and thermophilic, but at least a couple of bushes must be in the garden. After all, one cannot compare freshly cut fragrant marjoram leaves added to potato soup and potato pancakes with dried ones, which are less fragrant. But dried marjoram is also an indispensable spice in winter.

Cultivation. For the cultivation of marjoram, it is necessary to choose a site well lit and protected from the wind.

The best predecessors for it are cereals and legumes. When preparing the site, manure is introduced, as well as 20-40 g of superphosphate, 10-20 g of potassium salt per 1 m2. In autumn, the soil is dug up to a depth of 23-25 ​​cm. In the spring, it is treated with a sharp rake, while adding 10-15 g of ammonium nitrate per 1 m2. On the bed, rows are marked with a stick, slightly compacting the ground. Distance between rows 50-60 cm.

Seeds are planted to a depth of 1-1,5 cm. The optimum temperature for sowing is about 20 ° C.

Shoots appear on the 15-20th day. In order for the shoots to be uniform, the top layer of the earth must be moistened periodically. Care of crops consists in careful weeding of row-spacings, thinning of plants, the distance between which should be 16-20 cm, in top dressing.

Top dressing is carried out on the 35th day after sowing, i.e. on the 15-20 ° C day after germination. It is recommended to apply per 1 m2; 8-10 g of ammonium nitrate, 15-20 g of superphosphate, 10-20 g of potassium salt.

Sowing seeds must be done in well-warmed soil, which for some regions is associated with a delay in its period and, accordingly, mass flowering and accumulation of essential oil in the plant. Therefore, it is advisable to grow marjoram garden seedlings. To do this, marjoram seeds are mixed with calcined sand in a ratio of 1: 4, then watered with warm water and set for germination at a temperature of 30-35 ° C. When sprouts appear, the seeds are sown in a greenhouse (or greenhouse).

The land in the greenhouse should be constantly moist and clean from weeds, the temperature is 20-25 ° C. After thinning the seedlings, the seedlings are fed with a 0,29% solution of ammonium nitrate and a 4% solution of superphosphate. After 10 days, a second top dressing is carried out with a solution of chicken manure (1:10), and the third time - with a 3% solution of ammonium nitrate.

The hardening of seedlings begins with gradual ventilation, and then the frames are completely removed or a window in the greenhouse is opened.

The optimal time for planting seedlings is from May 15 to May 25. Seedlings take root better at a temperature not lower than 14-16 ° C.

Marjoram greens can be harvested twice: in late July - August - the first cut, and in September - early October - the second. Marjoram is harvested in dry weather during the period from budding to the end of flowering, cut it off at the bottom of the stem above the first petiole leaves.

Greens are sorted, removing damaged and yellowed leaves, overripe inflorescences, lignified stems.

If the grass is used fresh, then it is thoroughly washed and cut into pieces 4-6 cm long. If they want to prepare for future use, then after sorting they lay it out in a racing layer on paper and dry it in the shade under a canopy or in a well-ventilated room.

Authors: Yurchenko L.A., Vasilkevich S.I.

Garden marjoram, Majorana hortensis Moench. Botanical description, distribution, chemical composition, features of use

Lamiaceae family - Lamiaceae.

An annual or biennial plant.

Stems erect, branched, 20-45 (50) cm high, woody at the base, silver-gray. Leaves petiolate, oblong-ovate or spatulate, obtuse, entire, gray-tomentose on both sides. Inflorescences oblong, felt-hairy, of three to five rounded, sessile, ovate, short spicate bunches at the ends of branches.

The flowers are small, the corolla is reddish, pink or white. The fruit is an ovoid smooth nut.

Blooms in July - August.

Marjoram is native to Cyprus and Türkiye. Wild thickets are found in North Africa and Asia Minor.

The entire aerial part of marjoram contains 0,3-0,5% essential oil of flowering plants on a wet basis and 0,7-3,5% on a dry basis. The essential oil has a specific smell of cardamom and similar to thyme, but more subtle and sweet, characteristic of this plant, spicy spicy taste.

The highest content of essential oil is observed in the plant during the period of mass flowering. The composition of the essential oil includes terpinene, pinene, sabinene, alpha-terpineol, borneol, phenols. The substance - the carrier of the plant's extremely strong aroma - is still unknown.

Young shoots of marjoram are rich in rutin (up to 0,13%), contain ascorbic acid (up to 0,45) and carotene (up to 0,006). In addition, the plant contains tannins and pectin substances, pentosans.

In ancient Egypt, Hellas and Rome, the plant was valued as a spicy, medicinal and decorative (for wreaths). Currently, marjoram is used mainly as a spice, it is added to salads, soups, fish and vegetable dishes, fresh or dried, and for canning.

The plant is also used for making liqueurs, liqueurs, puddings, sausages, flavoring vinegar and tea. Essential oil is extracted from the aerial part of a flowering plant. Dry leaf powder is used in pepper mixtures.

Marjoram improves digestion, is indicated for flatulence, has a diuretic and sedative effect. In medicine in some countries, the plant is used for diseases of the respiratory tract and digestive organs.

The use of marjoram is indicated for dietary nutrition of gastric patients. In folk medicine, it is known as a gastric, tonic, anticatarrhal and wound healing agent. Together with other drugs, marjoram was used for paralysis, neurasthenia, bronchial asthma and the common cold.

The plant was used internally in the form of an infusion and externally for baths and lotions as a wound healing agent.

Valuable honey plant.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Garden marjoram, Origanum majorana. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Marjoram tea: to strengthen immunity and fight colds, you can make tea from marjoram. To do this, pour a teaspoon of dry marjoram leaves with a glass of boiling water, leave for 10-15 minutes and drink.
• Marjoram oil: marjoram oil can be used to relieve nervous tension and pain. To prepare it, you need to mix 50 ml of olive oil with 10 drops of marjoram essential oil and apply on the skin in places of pain.
• Lotions from a decoction of marjoram: to improve the condition of the skin and treat arthritis, you can use lotions from a decoction of marjoram. To prepare them, pour 2 tablespoons of dry marjoram leaves into 500 ml of boiling water, leave for 15-20 minutes and use for lotions on sore spots.

Cosmetology:

• Massage oil: Mix 3-5 drops of marjoram essential oil with 1 tablespoon of carrier oil (such as olive or almond) and apply to the skin for a massage. This oil will help relieve muscle tension and improve blood circulation.
• Face tonic: Pour 2 teaspoons of dry marjoram into 200 ml of boiling water and leave for 15-20 minutes to brew. Then strain and let the infusion cool. Add 1 teaspoon apple cider vinegar and 1 teaspoon honey. Stir and store in the refrigerator. Use this toner to hydrate and refresh your skin.
• Hand cream: melt 50 grams of cocoa butter in a water bath, add 30 grams of coconut oil and 20 grams of jojoba oil. Stir and let cool. Then add 10 drops of marjoram essential oil and stir again. Store the cream in the refrigerator and use to moisturize and nourish the skin of the hands.

Attention! Before use, consult with a specialist!

Garden marjoram, Origanum majorana. Tips for growing, harvesting and storing

Marjoram (Origanum majorana) is an aromatic plant with a mild, sweet taste that is widely used in cooking and traditional medicine.

Tips for growing, harvesting and storing garden marjoram:

Cultivation:

• Site and Soil Selection: Garden marjoram grows best in full sun with fertile, well-drained, and moist soil. It can be grown both in pots and outdoors.
• Landing: garden marjoram can be sown from seeds or planted seedlings. Seeds should be sown in the ground after the last frost or in advance in pots, then transplanted into open ground. Seedlings should be planted in open ground after heat is established.
• Depth and distance: Marjoram seeds should be planted to a depth of no more than 1 cm and the distance between plants should be approximately 20 cm.
• Care: garden marjoram needs regular watering and fertilizing with organic fertilizer. It is also worth cutting back after flowering to encourage new growth and maintain the plant's shape.

Workpiece:

• Harvest marjoram leaves when they have reached their full size but have not yet begun to bloom.
• Leaves can be used fresh, dried or frozen for later use.

Storage:

• Fresh marjoram leaves can be stored in the refrigerator for several days.
• Marjoram leaves can be dried by placing them in a thin layer in a well-ventilated area.
• Dry leaves can be stored in containers or bags protected from light and moisture.

Marjoram garden is a tasty and healthy plant that can be grown at home or on the site. Follow these tips for growing, harvesting, and storing marjoram for culinary and traditional medicinal uses.

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