{
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    "date": "2025-12-05T23:54:50",
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    "modified": "2026-09-18T07:55:59",
    "modified_gmt": "2026-09-18T07:55:59",
    "slug": "majoran-origanum-majorana-2",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/majoran-origanum-majorana-2\/",
    "title": {
        "rendered": "Marjoram (Origanum majorana)"
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/majoran-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Marjoram (Origanum majorana)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Lamiaceae<small>Origanum majorana - a separate species, not the mild oregano<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The herb<small>dried - one of the few herbs that benefit from this<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and warm<small>Softer and more floral than oregano, with a camphor note<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Western Asia and Cyprus<small>In Central Europe, it is only an annual because it is not winter-hardy.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known as<\/div>\n<div class=\"v\">Sausage cabbage<small>the classic spice for liverwurst and potato dishes<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Not a monograph<small>There is no recognized medicinal use.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>The herb of German cuisine \u2013 softer, sweeter, and more floral than oregano, and no substitute for it. Dried, it&#039;s better than fresh. There&#039;s no recognized medicinal use; however, it&#039;s a good choice as a digestive spice for heavy meals.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The sausage makers&#039; herb<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-majoran.jpg\" alt=\"Getrockneter Majoran im Glas\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In Germany, marjoram is the herb of choice for sausages - without it, liverwurst doesn&#039;t taste like liverwurst, and the Thuringian bratwurst even includes it in its protected recipe.<\/p>\n<p class=\"ea-drop\">Marjoram originates from Western Asia and Cyprus and is a subshrub of the warm, dry Mediterranean climate. In Central Europe, it is <strong>not winter hardy<\/strong> It is therefore cultivated as an annual \u2013 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.<\/p>\n<p>Botanically, it is a <strong>unique style<\/strong> from the same genus as oregano: <em>Origanum majorana<\/em> next to <em>Origanum vulgare<\/em>. The two are constantly confused or considered interchangeable, and that&#039;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.<\/p>\n<p>He owes his German career to sausage. In butcher shops, marjoram is the standard spice for sausage. <strong>liverwurst<\/strong>, black pudding and many scalded sausages; the Thuringian Rostbratwurst includes it in its protected geographical indication. In addition, there is its second major domain: <strong>Potato dishes<\/strong> Potato soup, fried potatoes, potato pancakes. The common name <strong>Sausage cabbage<\/strong> That says it all, and in some regions it&#039;s also called <em>Roasting herbs<\/em> or <em>Cheerfulness<\/em> - However, the latter is also confusingly true for the Dost.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What marjoram can do for you<\/h2>\n<p class=\"ea-drop\">Here too, the clear statement first: <strong>There is no recognized medicinal use for marjoram herb.<\/strong> Neither the European Medicines Agency nor Commission E maintains a positive monograph. What has been handed down \u2013 its digestive, carminative, antispasmodic, calming, and use for colds \u2013 is based on experience, not on studies. This is not meant to be a criticism, but it should be stated upfront.<\/p>\n<p>What works in a way that can be understood is the same as with mugwort, only via a different route: Marjoram contains <strong>Bitter substances and essential oil<\/strong>, And together, these two ingredients stimulate digestion and have a mild antispasmodic effect on the gastrointestinal tract. That&#039;s why it&#039;s found its way into German cuisine precisely where dishes tend to be heavy and fatty \u2013 liverwurst, potato dishes, stews, beans. This is a good reason to use it liberally, even without any medicinal properties.<\/p>\n<p>One traditional application deserves its own classification because it is still being passed on: the <strong>marjoram ointment<\/strong> Marjoram butter was once used to treat a blocked nose in infants. It was traditionally rubbed under the nose. This is now discouraged \u2013 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.<\/p>\n<p>What remains is its culinary value, and that is considerable. Marjoram is one of the few herbs that <strong>dried are better than fresh<\/strong> 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.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>Not a monograph<\/b><span>There is no recognized medicinal use.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Dried stronger<\/b><span>As with oregano, aromatic compounds are released during drying.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Not winter hardy<\/b><span>In Central Europe, it is only an annual plant \u2013 unlike oregano.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Sausage cabbage<\/b><span>even in the protected recipe of the Thuringian bratwurst.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s in the weed<\/h2>\n<p>The <strong>essential oil<\/strong> makes up one to three percent. Unlike oregano, carvacrol and thymol are not the dominant compounds here, but rather... <strong>cis-sabine carbohydrate<\/strong> and <strong>Terpinen-4-ol<\/strong> 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.<\/p>\n<p>Join in <strong>tannins<\/strong> (up to eight percent), <strong>Rosmarinic acid<\/strong> 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 \u2013 marjoram, like oregano, is among the most antioxidant-rich culinary herbs.<\/p>\n<p>Why he <strong>dried, more intense<\/strong> 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 \u2013 provided it&#039;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.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes marjoram stronger<\/h2>\n<p>A spice for heavy and hearty dishes - and one that can withstand heat.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Sausage<\/span><\/p>\n<div class=\"mit\">with <i>Liver and cooked sausage<\/i><\/div>\n<p>The classic use - without marjoram, liverwurst doesn&#039;t taste like liverwurst.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Potato<\/span><\/p>\n<div class=\"mit\">with <i>Potato soup &amp; fried potatoes<\/i><\/div>\n<p>The second major domain in German cuisine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>Beans &amp; Lentils<\/i><\/div>\n<p>Bitter substances and essential oils make heavy stews more digestible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">through <i>Rubbing in the hand<\/i><\/div>\n<p>Rub the dried marjoram between your palms before adding it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">in the <i>Stew<\/i><\/div>\n<p>Unlike delicate herbs, it tolerates long cooking times and releases its flavor slowly.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">with <i>Caraway seeds<\/i><\/div>\n<p>The standard Central European combination for heavy loads.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">not with <i>exchange oregano<\/i><\/div>\n<p>Two different types with completely different tastes - they do not replace each other.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">infants<\/span><\/p>\n<div class=\"mit\">not as <i>Nasal ointment for babies<\/i><\/div>\n<p>Essential oils should not be applied to the face of infants - saline solution is the right answer.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">not as <i>drug<\/i><\/div>\n<p>There is no recognized medicinal use.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>years in the glass<\/i><\/div>\n<p>After about a year, most of the oil is gone - then it no longer smells when rubbed.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>about fine dishes<\/i><\/div>\n<p>It is strong and goes well with hearty dishes, not with delicate fish or vegetables.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Garden<\/span><\/p>\n<div class=\"mit\">not <i>Overwintering in the garden bed<\/i><\/div>\n<p>Marjoram is not winter hardy - keep it in a pot in a bright, frost-free location or sow new seeds.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">liverwurst<\/span><span class=\"w\">The standard spice - without it, the characteristic flavor is missing.<\/span><\/li>\n<li><span class=\"g\">Potato soup<\/span><span class=\"w\">The German classic, often served with marjoram and lovage.<\/span><\/li>\n<li><span class=\"g\">Fried potatoes<\/span><span class=\"w\">Sprinkled over the pan at the end.<\/span><\/li>\n<li><span class=\"g\">Thuringian bratwurst<\/span><span class=\"w\">Specifically named in the protected formula.<\/span><\/li>\n<li><span class=\"g\">bean stew<\/span><span class=\"w\">With savory and caraway - for digestibility and taste.<\/span><\/li>\n<li><span class=\"g\">meatloaf<\/span><span class=\"w\">In the meat mixture, together with onion and egg.<\/span><\/li>\n<li><span class=\"g\">Stuffed goose<\/span><span class=\"w\">Besides mugwort, it is the second traditional stuffing spice.<\/span><\/li>\n<li><span class=\"g\">Pea soup<\/span><span class=\"w\">With marjoram and thyme - hearty and well-rounded.<\/span><\/li>\n<li><span class=\"g\">Herb butter<\/span><span class=\"w\">Dried and stirred into soft butter - unusual, but good.<\/span><\/li>\n<li><span class=\"g\">Greek cuisine<\/span><span class=\"w\">There he is called <em>matzourana<\/em> and is added to salads and meat.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Dried instead of fresh, and always rubbed between the palms of your hands before adding to the food \u2013 the heat releases the aroma. It tolerates long cooking times, so it belongs in the stew, not just on top. And: It&#039;s not oregano. Substituting one for the other will result in a different dish.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The spice for savory dishes<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Marjoram-caraway mixture for heavy dishes<\/h3>\n<ol>\n<li>Mix two parts dried marjoram and one part whole caraway seeds. Briefly crush the caraway seeds in a mortar to release their oil.<\/li>\n<li>Pour into a small, dark glass jar and store in a dry place; consume within about six months, after which the aroma will noticeably diminish.<\/li>\n<li>Rub a pinch between your palms before adding \u2013 the heat and mechanical friction will release the aromatic substances.<\/li>\n<li>Add to bean and lentil stews, potato dishes, cabbage and fatty roasts; add early to braised dishes, and at the end to potato pans.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For all heavy, fatty, and gas-producing foods\u2014legumes, cabbage, potatoes, fatty meats. What works here is a combination that German cuisine has perfected over centuries: the bitter substances in marjoram stimulate gastric juices and bile flow, its essential oil has a mild antispasmodic effect, and caraway is even explicitly recognized as a remedy for flatulence. This isn&#039;t a medicinal application, but rather good cooking\u2014but it has a perfectly understandable reason.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>In the kitchen, use as needed, usually half a teaspoon to one teaspoon per pot. Safe in normal quantities and for all age groups. <strong>Not to be used as a nasal ointment for infants<\/strong> Essential oils should not be applied to a baby&#039;s face; for a blocked nose, saline drops, plenty of fluids, and humid air are the right solution. If you have a allergy to plants in the mint family (Lamiaceae), test a small amount first.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Marjoram is not used in Ayurveda. Based on its properties, it would be classified as pungent, bitter, and slightly warming, but milder than oregano. <em>Kapha<\/em> and <em>Vata<\/em> lowering, <em>Pitta<\/em> In larger quantities, it increases the effects. As a spice for heavy, cold, sluggish digestion, it would be well suited there \u2013 a general observation, not a traditional one.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>It is also absent from the Chinese Materia Medica. Based on its characteristics, it would be a pungent, aromatic, warming herb that transforms dampness and warms the digestive system \u2013 similar to the aromatic spices used there for bloating caused by dampness and for weak digestion. The true origin of this plant is European and Near Eastern cuisine.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>No recognized application:<\/strong> There is no positive monograph for marjoram herb - its use is based on tradition.<\/li>\n<li><strong>Infants:<\/strong> Do not use marjoram ointment or butter on a baby&#039;s face - essential oils do not belong there.<\/li>\n<li><strong>Lamiaceae allergy:<\/strong> Rare, but possible - test carefully if you have a known sensitivity to thyme or oregano.<\/li>\n<li><strong>Pregnancy:<\/strong> It is unproblematic as a spice; avoid concentrated essential oil and treatments.<\/li>\n<li><strong>Confusion:<\/strong> Marjoram and oregano are different species with different tastes - they do not replace each other.<\/li>\n<li><strong>Stock:<\/strong> Stale product no longer smells when rubbed and adds no flavor.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/oregano-origanum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">oregano<\/span><span class=\"d\">The robust sister species - and no substitute for each other.<\/span><\/a><a href=\"\/en\/wiki-archiv\/thymian-thymus-vulgaris-5\/\"><span class=\"art\">Archive<\/span><span class=\"n\">thyme<\/span><span class=\"d\">The mint family plant with recognized uses.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kuemmel-carum-carvi-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Caraway seeds<\/span><span class=\"d\">The partner for digestibility in cases of severe illness.<\/span><\/a><a href=\"\/en\/product\/bergoregano\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bergoregano<\/span><span class=\"d\">The robust alternative for Mediterranean dishes.<\/span><\/a><a href=\"\/en\/product\/rosmarin-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried rosemary<\/span><span class=\"d\">For roasts and oven-roasted vegetables.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Freshly ground into every stew.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Majoranae herba<\/em> - Ingredients and evaluation of traditional use.<\/li>\n<li>Guidelines for meat and meat products, German Food Code - on the use of marjoram in sausage products.<\/li>\n<li>Shan B et al. <em>Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.<\/em> Journal of Agricultural and Food Chemistry 2005; 53(20): 7749\u20137759.<\/li>\n<li>Federal Institute for Drugs and Medical Devices: Information on the use of essential oils in the facial area of infants and toddlers.<\/li>\n<li>Regulation (EU) on the protected geographical indication \u201eThuringian Rostbratwurst\u201c - mention of marjoram in the specification.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Majoran (Origanum majorana) Familie Lippenbl\u00fctlerOriganum majorana - eine eigene Art, nicht der milde Oregano Verwendet wird Das Krautgetrocknet - eines der wenigen Kr\u00e4uter, die dabei gewinnen Geschmack S\u00fc\u00dflich-warmweicher und blumiger als Oregano, mit Kampfernote Herkunft Vorderasien und Zypernin Mitteleuropa nur einj\u00e4hrig, weil nicht winterhart Bekannt als Wurstkrautdas klassische Gew\u00fcrz f\u00fcr Leberwurst und Kartoffelgerichte Wichtig Keine<\/p>",
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