Despite the Arabic name, which literally translates as “incomparable”, marjoram received its first popularity in another country. The inhabitants of Egypt preferred to give a bouquet of fragrant greens as a recognition of the delightful qualities of the recipient.
Now such presentations look strange, and the plant is used as a seasoning or for medicinal purposes. A lot of time has passed since the herb grew only in the Mediterranean and Southern Europe. Now its cultivation has become possible in colder countries.
Historical information
Before people appreciated the beneficial properties of the spice, they used it for magical rituals. The ancient Greeks were especially famous for this, who mixed dry stems into the altar. There were even those who sought to add them in crushed form to wine, believing that they could earn the favor of Aphrodite in this way.
But besides the incomprehensible magical properties of seeds with roots, the ancient representatives of the nobility found a more practical use for them. Fresh greens were left at the bottom of large vessels with water intended for washing hands before or after a meal. With prolonged infusion, the liquid intercepted a subtle pleasant aroma.
A little later, the Europeans were so imbued with the characteristic smell of the spice that they began to use it in cooking much more often. At one time, there was even a folk wisdom that said that it was simply indecent to serve dishes not seasoned in this way.
Not without a representative of botany in brewing. Moreover, they began to add it to low-alcohol drinks even before they thought of attracting the well-known hops. French wineries willingly included it in the secret recipes for the production of their best masterpieces. And ordinary people prepared ordinary moonshine on its basis.
A well-known German medical specialist in his era, Dr. Lanitserus, recommended using such an assistant to get rid of a runny nose, kidney stones. His knowledge was obtained on the basis of numerous studies, which, for sure, originate from folk wisdom. The latter said that such ointments really work great against nasal congestion and even rheumatism.
After the Benedictines began to add spice to their branded liquor, other enterprising citizens got the hang of sniffing the marjoram mixture. To do this, the dried “draft” was first crushed with fingers, and then brought to the nose, starting to sneeze uncontrollably. It was believed that such a strange technique helps not only to clean the respiratory tract. It enlightened the mind, allowed to concentrate and even strengthened the heart muscle.
Over time, knowledge about the healing power of this gift of nature began to fade, but on the other hand, the status of an excellent seasoning was firmly entrenched in it. Moreover, some people far from cooking still confuse the original with its closest brother. This is an oregano of a special subspecies called wilde marjoram. The difference between them is insignificant, which makes people completely believe that they are one and the same.
The main difference lies in the natural habitat. If real marjoram prefers only warm regions, then classic oregano feels great in the wild with low temperatures. The latter is more suitable for planting in open ground in the northern regions. If you want to get the original with a good harvest, then you should plant it on the windowsill for a start. After experimenting in a pot, you can begin to practice in the garden.
Another well-known confusion in culinary circles concerns oregano, which in the Russian botanical guide is actually referred to as the same oregano. But due to the difficulties of translation at the beginning of the export of spices, a new name was born.
ethnoscience
Herbalists recommend carefully studying the contraindications before starting treatment, where this assistant appears. There are many recipes based on it, allowing you to successfully cope with:
- migraines;
- spasms during menstruation;
- convulsive syndrome;
- diseases of the pulmonary system.
The plant helps those who are faced with nervous shocks. This applies to people who are under constant stress due to work, conflicts within the family, or who need the opportunity to focus on important mental tasks.
Widespread use extends to the body’s need to get rid of signs of flatulence, problems with intestinal destabilization. Some amateur gardeners prefer to harvest ahead of time in order to turn it into a diuretic in the future.
A few decades ago, it was prescribed to those who suffer from scurvy, because with its help it was possible to replace expensive drugs that are prescribed for:
- toothache;
- inflammatory processes in the oral cavity;
- insomnia
Its essential oil is prescribed for those who have mental health problems, being depressed. If there is no allergy to marjoram oil, then it is prescribed even for asthmatics.
In addition, folk remedies of this type work against stroke, and also alleviate the condition:
- patients with diabetes;
- suffering from renal abnormalities;
- complaining of a poorly functioning liver;
- patients with gallbladder problems.
Oil for external use is brought in to get rid of traces of bruises.
culinary practice
Experienced hostesses know not only how piquant grass looks outwardly, but they can distinguish it from its closest botanical relatives by smell. If it is properly dried from the hot season, then in winter you can safely add it to various dishes.
It is a mistake to believe that such an additive will negatively affect the figure. Its composition of biologically active components is suitable even for weight loss.
Marjoram has a sweetish and at the same time spicy-floral aroma. And the taste seems burning, but at the same time subtle.
If you know exactly the measure of such a spicy addition, then harm can be completely eliminated.
A frequent tenant of vegetable gardens is useful with various microelements, including:
- pectin;
- carotene;
- vitamin C;
- rutin;
- tannins.
Due to this, it turns out to achieve not only a tasty combination, but also useful. It pairs best with:
- meat;
- soups;
- salads
The composition of some exotic dishes includes not only thermally processed flower buds of the plant, but also dried or fried components. Fatty dishes are recognized as a successful union, which need to be cleaned with a specific fatty sensation at the end of the meal.
But if the hostess belongs to the category of ardent lovers of winter conservation, then their garden plot must necessarily have several beds with marjoram. It is then added for cucumber, tomato, squash marinade. Even sauerkraut will sparkle with new flavors after adding an atypical novelty.
In addition to adding to initially fatty foods, such as heavy German sausages, it will be useful to dilute them with difficult-to-digest vegetable servings. This applies to potatoes, beans, peas.
When true culinary connoisseurs even create spices with their own hands, one cannot do without a miracle tool for harvesting vinegar essence. But if it seems that it is too difficult, you can limit yourself to cooking compotes, teas, jelly. Such drinks are great for a sultry period, when you need to quench your thirst with a not very large amount of liquid.
One of the most important useful tips for using marjoram is called a properly created neighborhood. Due to the too bright aroma, you should not combine it with spices that are weaker in terms of the same characteristics. When preparing a classic vegetable dish, where eggplants, zucchini appear, it is better to resort to the old proven scheme. Ideal companions here will be basil, sage, thyme.
And if you plan a light pate or low-fat cutlets, then you can’t do without cloves with nutmeg. The same principle applies to offal gravies.
Soup traditions include friendship with bay leaves, black, allspice. Achieving the refined taste of restaurant delights, there is nothing better than a partnership with cumin, rue, wormwood. Their addition should be minimal.
A variety of creative approaches are welcome, which will allow everyone to find the best culinary option for themselves.