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A close but milder relative of oregano, has been used in cooking
for thousands of years.
The Greeks and Romans used marjoram as a sign of respect and placed
it on the graves of deceased friends and relatives.
Marjoram grows well in several different climates but favors warmer
ones. Easy to grow.
Fresh Marjoram can be used in soups, sauces, and roasts, especially
lamb. It is particularly good with mushrooms. Mix with other robust
herbs such as rosemary and thyme.
Marjoram is quite delicate, so it is recommended that it's use be
toward the end of the cooking process to avoid dissipation of the
aromatic essence.
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Marjoram is also known as Origanum majorana, and has certain therapeutic
properties and the reported benefits of using it internally, in
the form of a herbal tea (infusion) are listed below.
Marjoram is used for the following
Origanum majorana benefits:
natural disinfectant
antifungal
antibacterial
bruising
flatulence
stomach bloating
calm children
tonsillitis
anxiety
painful menstruation
Which part to use for marjoram herbal tea
The leaves and flowers are used for making the brew.
PLEASE NOTE:
Therapeutic quantities not to be used during pregnancy.
Making herbal tea
The standard way to make an infusion, unless otherwise specified,
is to pour a cup of boiling water over the material to be infused,
let it stand for 5 minutes, strain it, and drink it.
Fresh plant material
When the recipe refers to fresh plant material to be used, a 1/4
cup fresh material is used, following the method above.
Dried material
When the recipe refers to using dried material, use 2 teaspoons
of material when making it.
Bark or seeds
Should the recipe call for bark or seeds to be used, use 2 teaspoons
of seeds or 1 tablespoon of bark.
Sweetening your infusion
You could sweeten your health drink with honey, should you so require,
and a dash of fresh lemon juice may also enhance the taste.
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