The marjoram seasoning began its journey across Europe a long time ago, the Arabs brought various spices to the Mediterranean from India. The ancient Romans, Arabs, Greeks and Egyptians have mentions of the beneficial properties of marjoram. The plant in Russia is considered an exotic spice, as it is sensitive to cold weather.
Useful properties of marjoram
This herb contains many essential oils, various useful substances. Only scientists have not yet been able to identify the substance responsible for the interesting smell of the plant. Marjoram also contains rutin, which strengthens blood vessels. Carotene is responsible for neutralizing radicals, preventing their appearance.
It is not surprising that marjoram is used in traditional medicine. The plant can act as an antiseptic. Dried marjoram is used to treat coughs, bleeding gums, and digestive problems. It is able to help with intestinal or stomach pains, cramps.
The use of marjoram in cooking
Marjoram is added as a spice to meat dishes, salads, soups. It gives aroma, helps to digest heavy food. There are many recipes where you can add marjoram seasoning, because it goes well with basil, thyme, oregano and other spices.
Marjoram is often used for canning; cucumbers and squash are salted with it, sauerkraut is prepared. Marjoram can be used for everyday meals as well as for gourmet celebrations. The seasoning is suitable for brewing tea, as it has a floral-spicy aroma.
It is worth noting that marjoram is rarely used in Russian cuisine, due to the fact that there are no suitable conditions for its cultivation in Russia. Nevertheless, the exotic spice is becoming more accessible every day, recipes using it are gaining popularity.
