Marjoram is a plant known for its calming properties that Pagès has chosen to integrate into its creations.
Marjoram, a perennial plant often confused with Oregano.
Origins of marjoram
It is said that Marjoram represented happiness and well-being for ancient civilizations. It was thus often found in popular legends. Marjoram was associated with Aphrodite, goddess of love and sexuality in Greek mythology, and therefore entered into love stories. Another legend tells that bouquets of Marjoram decorated the balconies and windows of pretty girls as the first day of May approached.
Marjoram was used as a condiment in ancient Egypt. It was one of the medicinal plants that priests were instructed to use against migraines and nervousness, a term that once referred to a state of instability, nervous fragility. It is also said that they used Marjoram to embalm their dead.
It was also well known to Greek herbalists who appreciated its invigorating and strengthening properties. At that time, an ointment was made from Marjoram, Thyme, Sage, Basil and Honey.
Marjoram is a plant native to Asia and the Mediterranean basin. It has been cultivated in France since the 16th century on the sunny lands of the Hexagon.
Characteristics of marjoram
Name: Origanum majorana
Species: Perennial plant
Marjoram is an annual plant 20 to 40 cm high, native to southwest Asia. It is commonly cultivated for its condimentary properties. Its upright stems have small, rounded, opposite, greyish-green leaves. The white flowers, grouped in ears ending the stems, are surrounded by characteristic rounded bracts. For this reason, Marjoram is often referred to as "shell" Marjoram. The plant gives off a beautiful aromatic scent when rustled.
Uses of marjoram
Marjoram is consumed in many forms. It is obviously found in herbal teas. Just let the Marjoram leaves brew for ten minutes to smell its pleasant fragrance, appreciate its taste and enjoy its virtues. It is ideal to drink a delicious infusion of Marjoram just before bedtime.
The leaves and flowering tops of Marjoram can also be used. Fresh or dry, they can be used to flavour cooked dishes, soups, sauces and marinades. The very distinct aromatic aroma of Marjoram gives it a very justified use in cooking. Its slightly smoky taste is ideal with a Provençal vegetable dish, zucchinis, eggplants or potatoes. Marjoram also goes very well with pizzas, cheese pies or salads. It is a very interesting aromatic culinary ally.
The word "Marjoram" is also used as a female first name. Inspired by the name of the plant, this Latin name, at the time of its first uses, referred to the "Majorana". The botanical name of Origanum being "Origanum majorana", the first name Marjoram is directly linked to the fields of Origan and bears soft Provençal symbols.
Benefits of marjoram
Marjoram has always been used as a condiment in ancient Egypt. It was also used to fight against digestion problems of nervous origin, colic and flatulence.
Marjoram was also used to get rid of migraines, which is still the case today. At the beginning of the 20th century, Marjoram was classified as a sedative plant recommended to fight insomnia and anxiety. It is said to lower the tone of the sympathetic, to slow down anxiety and even to reassure the heart.
Marjoram has long proven its effectiveness against rheumatic pain in external use. It is now very pleasant to use it for its unique taste.