Marjoram (Origanum majorana)

Ancient peoples considered it a means to enhance sexual vitality. Today it is used to ease sluggish digestion, painful menstruation, rheumatism, respiratory ailments and nervous tension.

Marjoram (Origanum majorana) is renowned for relieving digestive discomfort such as intestinal cramps, nausea, swelling, loss of appetite, bloating and diarrhea. It also has a calming effect, which makes it effective for nervous indigestion. It is a very good remedy for insomnia and a pounding heartbeat.

In herbal practice marjoram is most often prepared as a tea, wine, oil, ointment, compress and gargle. As a tea it is used for respiratory ailments, poor appetite and weak digestion, stomach and intestinal complaints, inflamed mucous membranes, bleeding gums, painful periods, headaches and toothache. For mouth ulcers and toothache the leaf can be chewed. Although it may offer temporary relief, it is no substitute for a visit to the dentist. Marjoram oil and ointment are even more widely used, as they ease pain associated with rheumatism, arthritis and gout, neuralgia, sprains and dislocations. A marjoram ointment helps with colds. Owing to its antiseptic properties it is also applied to slow healing wounds, ulcers and varicose veins. Beyond its medicinal value, marjoram is a beloved Mediterranean seasoning. It enriches salad dressings, tomato based sauces, dishes with mushrooms and eggplant, butter and fish preparations, shellfish soups and vegetable dishes, especially cabbage, potatoes and beans. Adding marjoram to rich fare supports comfortable digestion.

In cosmetics marjoram is used for hair care. Rinsing hair with marjoram tea imparts shine and helps prevent dandruff. It is also a useful ally against acne and blemishes. The ancient Greeks dedicated marjoram to Aphrodite, the goddess of love, and the Romans added it to wines to encourage libido and sexual vitality.

In the Middle Ages it was highly prized by ladies who tucked it into posies, scented sachets and fragrant bath waters. It was also believed to drive away evil spirits. The juice of its leaves was rubbed into solid oak furniture and floors as a refreshing polish. During stormy weather milkmaids would place marjoram beside a pail of fresh milk, believing the herb would preserve its freshness. According to the old English herbalist Gerard, marjoram should be given to those who sigh too much. Marjoram is a hardy perennial that deserves a place in every garden, not only because it is an effective remedy and a delicious seasoning, but also because its flowers are pleasantly fragrant and attract beneficial bees. Sow in spring. Germination can be quite slow. Plant rooted shoots or stem cuttings from late spring to mid summer. Choose a warm, sunny location and begin growing in spring.

It thrives in well drained soil with a neutral to alkaline character. It can also be grown indoors in containers. Marjoram is harvested during flowering in July and August. Tie the stems into small bundles and hang them to dry in an airy, warm, shaded place.

Tea blend for healthy digestion

Ingredients: 25 g marjoram, 25 g sage leaves, 25 g peppermint leaves and 25 g lavender flowers

Mix the ingredients and place them in a jar. To prepare the tea, place two teaspoons of the blend in 250 ml of hot water, leave to infuse for ten minutes and strain.

Directions: Three cups a day before meals.

Marjoram ointment for colds

Ingredients: one teaspoon powdered marjoram, one teaspoon cognac or brandy and one teaspoon butter or petroleum jelly

Grind or crush well dried marjoram to a powder. Combine the marjoram powder with cognac or brandy and let it stand for two to three hours. Add the butter or petroleum jelly and heat over a hot water bath for about ten minutes. Strain the ointment through cheesecloth and allow it to cool.

During a cold apply to the nose several times a day, inside and out.

Marjoram wine for calm, relaxation and relief from insomnia

Ingredients: 30 g dried marjoram and 700 ml white wine

Place the marjoram in a jar, pour over the wine, seal and leave for seven days. Strain through cheesecloth and store in a cool place.

One to two liqueur glasses per day, after lunch and before bedtime.

Marjoram cream for headache relief and blemished skin

Ingredients: 10 g fresh marjoram, 10 g fresh sage, 10 g fresh mint, 100 g butter and 100 g fragrance free cream

Melt the butter over a hot water bath, stir in finely chopped fresh herbs and warm briefly. Let it stand for 24 hours, then melt the mixture again. Strain the butter through cheesecloth into a jar and blend with the cream.

For acne and spots apply to the skin morning and evening after cleansing. For headaches massage the cream into the forehead and temples as needed.

Marjoram massage oil

Ingredients: a handful of dried marjoram, 100 ml cold pressed olive oil

Cover the marjoram with olive oil and leave it for two weeks. Strain through cheesecloth and pour into a dark bottle. Store in a cool, dark place.

Use for massage to ease muscle pain, neuralgia, bone pain, stiff joints, varicose veins and skin conditions.

Marjoram tincture

Ingredients: 50 g freshly dried marjoram, 100 ml 70 percent alcohol or homemade brandy

Cover the marjoram with alcohol and leave it for 30 days. Strain through cheesecloth and pour into a dark bottle.

Directions: a cup of tea immediately before bedtime. It can also be used as a mouth rinse.

CAUTION! For digestive complaints take 10 to 15 drops three times a day. Use diluted tincture for rubbing into the skin, for compresses and for inhalations.