Marjoram (Origanum majorana)

OriginThe sausage makers' herb

In Germany, marjoram is the herb of choice for sausages - without it, liverwurst doesn't taste like liverwurst, and the Thuringian bratwurst even includes it in its protected recipe.

Marjoram originates from Western Asia and Cyprus and is a subshrub of the warm, dry Mediterranean climate. In Central Europe, it is not winter hardy It is therefore cultivated as an annual – this clearly distinguishes it from its relative oregano, which easily overwinters as a perennial in our climate. Those who have marjoram in a pot must sow it anew each year or overwinter it in a bright, frost-free location.

Botanically, it is a unique style from the same genus as oregano: Origanum majorana next to Origanum vulgare. The two are constantly confused or considered interchangeable, and that's a mistake. Marjoram tastes sweet, soft, floral, with a camphor-like depth; oregano is bitter, peppery, and sharp. In the kitchen, they are as incompatible as cinnamon and cloves.

He owes his German career to sausage. In butcher shops, marjoram is the standard spice for sausage. liverwurst, black pudding and many scalded sausages; the Thuringian Rostbratwurst includes it in its protected geographical indication. In addition, there is its second major domain: Erdapfelgerichte - Erdapfelsuppe, Bratkartoffeln, Erdapfelpuffer. Der Volksname Sausage cabbage That says it all, and in some regions it's also called Roasting herbs or Cheerfulness - However, the latter is also confusingly true for the Dost.

To useWhat marjoram can do for you

Here too, the clear statement first: There is no recognized medicinal use for marjoram herb. Neither the European Medicines Agency nor Commission E maintains a positive monograph. What has been handed down – its digestive, carminative, antispasmodic, calming, and use for colds – is based on experience, not on studies. This is not meant to be a criticism, but it should be stated upfront.

What works in a way that can be understood is the same as with mugwort, only via a different route: Marjoram contains Bitter substances and essential oil, und beides zusammen regt die Verdauung an und wirkt leicht krampflösend im Magen-Darm-Bereich. Deshalb ist er in der deutschen Küche genau dort gelandet, wo es schwer und fett wird - Leberwurst, Erdapfelgerichte, Eintöpfe, Bohnen. Das ist ein guter Grund, ihn großzügig zu verwenden, auch ohne jede Heilwirkung.

One traditional application deserves its own classification because it is still being passed on: the marjoram ointment Marjoram butter was once used to treat a blocked nose in infants. It was traditionally rubbed under the nose. This is now discouraged – not because of the marjoram itself, but because essential oils are generally problematic in the facial area of infants. What actually helps with a blocked baby nose is saline solution in the form of drops or a spray, sufficient fluid intake, and humid air.

What remains is its culinary value, and that is considerable. Marjoram is one of the few herbs that dried are better than fresh Like oregano, marjoram releases its bound aromatic compounds during drying. This makes it a reliable storage spice, and explains why almost every German spice rack contains a jar of marjoram, even in the homes of people who otherwise never cook with herbs.

IngredientsThat's what's in the weed

The essential oil makes up one to three percent. Unlike oregano, carvacrol and thymol are not the dominant compounds here, but rather... cis-sabine carbohydrate and Terpinen-4-ol And that explains the completely different taste: soft, sweet, and floral instead of sharp and peppery. Terpinen-4-ol is also known as the main component of tea tree oil, which explains the slightly medicinal undertone of marjoram.

Join in tannins (up to eight percent), Rosmarinic acid and other phenolic acids, flavonoids, and bitter substances. The bitter substances are responsible for the digestive effect, while the rosmarinic acid accounts for a significant portion of the antioxidant value – marjoram, like oregano, is among the most antioxidant-rich culinary herbs.

Why he dried, more intense Dried marjoram shares the same characteristic as oregano: some of its aromatic compounds are bound as odorless glycosides and are released enzymatically during drying. For the kitchen, this means that dried marjoram is not a last resort, but the better choice – provided it's not past its prime. After about a year in an open jar, most of the oil will have evaporated; good quality marjoram will have a distinct aroma when rubbed between your fingers.

Enhanced combinationsWhat makes marjoram stronger

A spice for heavy and hearty dishes - and one that can withstand heat.

What contradicts itselfIt's best to avoid these combinations.

To which courtWhere he belongs

• liverwurstThe standard spice - without it, the characteristic flavor is missing.
• ErdapfelsuppeThe German classic, often served with marjoram and lovage.
• Fried potatoesSprinkled over the pan at the end.
• Thuringian bratwurstSpecifically named in the protected formula.
• bean stewWith savory and caraway - for digestibility and taste.
• meatloafIn the meat mixture, together with onion and egg.
• Stuffed gooseBesides mugwort, it is the second traditional stuffing spice.
• Pea soupWith marjoram and thyme - hearty and well-rounded.
• Herb butterDried and stirred into soft butter - unusual, but good.
• Greek cuisineThere he is called matzourana and is added to salads and meat.

As a home remedyThe spice for savory dishes

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

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