Morphology: Marjoram (Origanum majorana, lat. Origanum majorana) is an angiosperm, dicotyledonous, perennial plant that belongs to the order Lamiales and the family Lamiaceae, and is related to oregano.

Its height reaches 60 cm, the stem is square, multi-branched. Its leaves are small, opposite, fluffy, oval and have a characteristic beautiful lavender smell. Its flowers are small and white.

Flowering: It blooms in late summer when its used parts (leaves and flowering stems) are collected.

Habitat and distribution: It is native to the Mediterranean countries with 6 species of herbaceous plants.

Historical facts: Marjoram has been known since ancient times to the Greeks, Romans, Egyptians, and Arabs, for whom it was the symbol of happiness. The ancient Syrians used marjoram to make a very strong perfume, ‘amarakinon’ or ‘sampsyhinon’, the use of which was very widespread among the women of the upper social ranks of Athens. In Egypt they used it to overcome the feeling of sadness. Hippocrates used it as an antiseptic, Dioscorides as a tonic and Galen as a digestive.

Troubadours and singers of all ages throughout the ages drink marjoram decoction with honey to preserve their voices. Thanks to the essential oil it contains, it produces a particularly pleasant aroma and is therefore today an important component of perfumery and pharmaceuticals.

Uses: Its leaves are used as a spice, usually in meat and fish, but also as a decoction. An essential oil is obtained from the leaves of the plant, which is used as an antiseptic and antispasmodic, and is also used in perfumery.

Today it is cultivated as an ornamental and aromatic plant in pots and gardens.

Ingredients: Marjoram is an herb that helps with many health problems and contains vitamins C, A, K, B, B6, carotene, etc. It also contains thymol, volatile oils, astringent, and bitter substances and 40% fiber.