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

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

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

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

Marjoram, Majorana hortensis. Photos of the plant, basic scientific information, legends, myths, symbolism

marjoram

Basic scientific information, legends, myths, symbolism

Sort by: majorana

Family: Lamiaceae (Lamiaceae)

Origin: Mediterranean

Area: Marjoram is common in temperate climates, cultivated in many countries of the world.

Chemical composition: The leaves and flowers of the plant contain an essential oil (about 3%), which consists mainly of terpene ketones such as carvacrol, thymol and pinene.

Economic value: Marjoram is widely used in cooking as a spice. The plant is used in medicine as an anti-inflammatory and sedative. Marjoram is also used in perfumery and cosmetics.

Legends, myths, symbolism: Marjoram can be a symbol of love and passion. Legend has it that the use of marjoram in cooking can help enhance feelings of love. In some cultures, marjoram is associated with the idea of renewal and purification. In general, marjoram can symbolize love, renewal, healing, protection, connection with nature.

Marjoram, Majorana hortensis. Description, illustrations of the plant

Marjoram, Majorana hortensis Moench. Classification, synonyms, botanical description, nutritional value, cultivation

marjoram

Synonyms: Origanum Majorana L., O. majoranoides Willd., O. Wallichianum Benth., O. Onites Lam., Amaracus majorana Schinz., Majorana crassa Moench. Sweet French marjoram.

Names: fr. marjolaine ordinaire ou A. Coquille; English sweet marjoram, knotted marjoram, annual marjoram; German Susser or Franzosischer Majoran; Goal. marjolijn; Swede. sot dosta, mejram; it. maggiorana comune; Spanish mejorana, almoraduj; port, mangerona; Polish majeran francoski.

Perennial, but in cultivation an annual plant.

Stems are straight, branched, 20-50 cm tall, woody at the base, silver-gray. Leaves petiolate, oblong-ovate, 1,2-2 cm long, 7-8 mm wide, entire, gray tomentose; bracts are tiled.

Inflorescences are oblong, felt-shaggy, from 3-5 rounded short spicate bunches at the ends of branches.

Calyx short-campanulate; corolla reddish, pink or white, small. The seeds are small (1 pieces per 5000 g), light brown, with a specific smell, remain viable for 2-3 years.

Leaves and young stems are eaten fresh or dried as a seasoning for various dishes. A fragrant essential oil is extracted from the flowers.

Light, nutrient-rich soils are considered the best for marjoram. It works well in the second year after applying a large dose of organic fertilizer.

marjoram

Marjoram is propagated mainly by cuttings and dividing the bush, but it can also be seeds.

Sowing is done in early spring. On 1 ha, 6-8 kg of seeds are sown in 3-5-line tapes, with distances of 50 cm between the tapes and 20-25 cm between the lines, in the rows the plants are thinned out by 10 cm.

Seeds close up with humus very finely. Shoots appear in 2-3 weeks. When growing in seedlings, seeds are sown at the rate of 2-4 g per greenhouse frame. When breeding by cuttings or dividing the bush, they, like seed seedlings, are planted at the same distances as when sowing seeds in open ground.

The crop is harvested 1-2 times a summer, cutting off the plants at the beginning of flowering, so that about 5 cm of the stems are left above the soil surface.

Author: Ipatiev A.N.

Marjoram, Majorana hortensis. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Treatment for colds and coughs: Steep 1 teaspoon dried marjoram leaves in 1 cup boiling water. Let it brew for 10-15 minutes, then strain and drink. This tea can help relieve cold and cough symptoms such as runny nose and sore throat.
Treatment for stomach pain: Pour 1 teaspoon of dry marjoram leaves with 1 cup of boiling water and leave to infuse for 10-15 minutes. Then strain and drink the infusion before meals to relieve stomach pain.
Treatment of rheumatism and muscle pain: mix fresh marjoram leaves with olive oil and apply on the affected areas of the body. This cream will help soften and relieve muscle pain, as well as reduce inflammation.
Treatment for insomnia: Pour 1 teaspoon of dry marjoram leaves with 1 cup of boiling water and leave to infuse for 10-15 minutes. Then strain and drink the infusion before bed to improve sleep quality and reduce insomnia.

Cosmetology:

Face tonic: brew 1 teaspoon of dried marjoram leaves in 1 cup of boiling water and leave to infuse for 10-15 minutes. Then strain and add 1 tablespoon of apple cider vinegar. Apply to face after cleansing skin to shrink pores and improve complexion.
Shampoo: add 2-3 drops of marjoram essential oil to 1 serving of shampoo and shake well before use. This will help strengthen your hair and make it healthier.
Hand cream: mix 1 tablespoon coconut oil, 1 teaspoon honey and 5-7 drops of marjoram essential oil. Mix well and apply to hands to soften and smooth skin.
Mask for the face: mix 1 egg white, 1 tablespoon honey and 2-3 drops of marjoram essential oil. Apply to face and leave on for 10-15 minutes, then rinse with warm water. This mask will help purify the skin and improve its texture.

Attention! Before use, consult with a specialist!

Marjoram, Majorana hortensis. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Marjoram, Majorana hortensis, is a herbaceous plant that is widely used in cooking and folk medicine.

Tips for growing, harvesting and storing common marjoram:

Cultivation:

Marjoram prefers sunny places and fertile soils. Plants can be grown from seeds or cuttings.
Plant plants 2-3 cm deep and 20-30 cm apart in spring or summer.
Marjoram needs regular watering and feeding during periods of growth and flowering.
After sowing marjoram seeds, it is recommended to cover with earth or mulch to retain moisture in the soil.

Workpiece:

Marjoram leaves and flowers can be used to flavor and prepare dishes such as soups, sauces, marinades, meat dishes and desserts.
Harvest the leaves and flowers when they reach maturity (usually 60-70 days after sowing). Use them fresh or dried.
To dry the leaves and flowers of common marjoram, they should be laid out in a thin layer on paper or in a net and dried in the sun or in a warm and dry place.
To preserve the aroma of marjoram, it is recommended not to store it for more than 6 months.

Storage:

Fresh marjoram leaves and flowers can be stored in the refrigerator in a plastic bag for up to 5 days.
Dried marjoram leaves and flowers should be stored in a dry place, protected from light and moisture, in a sealed container.

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