No one remembers exactly when the Arabs began to bring spices from India to the Mediterranean. But his journey through Europe seasoning marjoram started from there. Mention of the marjoram and its useful properties are available from the ancient Greeks, Romans, Arabs, Egyptians. This plant is very sensitive to cold, so for Russia it is an exotic spice. There are garden and wild-growing cultures found in the Mediterranean (from Ger- cia to Algeria and Morocco) and Asia. And to this day, the place of industrial cultivation of seasoning marjoram is the Mediterranean coast of North Africa: Algeria, Tunisia, Egypt. It is also found wild in the south of Europe (Italy, France, Hungary) and in Asia Minor (Turkey).
Marjoram: useful properties
Like other herbs, marjoram contains many essential oils and nutrients. Until now, scientists have not identified a substance that is responsible for the peculiar smell of marjoram.
In addition to essential oil seasoning, marjoram contains rutin, which strengthens blood vessels, helps cope with bleeding, is useful for low blood clotting. Another active substance is carotene, which is responsible for neutralizing free radiculums and prevents their appearance. Ascorbic acid, contained in marjoram, strengthens cell membranes, making them inaccessible to viruses, increases immunity.
Marjoram has found application in folk medicine. Due to the substances contained in it, marjoram acts as an antiseptic, antimicrobial agent. Dried marjoram is used in the treatment of cough, digestive problems, gum bleeding and headache. It helps with asthma, stomach and intestinal pain, intestinal disorders, spasms, cycle disorders in women.
Recipe, how to use marjoram dried, came from the depths of centuries. For a long time, traditional marjoram tea was used for treatment in folk medicine.
To make tea take 1-2 teaspoons of herbs, pour 250 ml of boiling water, insist 15 minutes. You should drink this tea 1-2 times a day. But it should be remembered that marjoram is contraindicated in pregnant and lactating children, with thrombosis and trommophlebitis. Also, the course of treatment should not exceed 2-3 weeks, after which it is necessary to make a break for at least a month.
Marjoram: use in cooking
Like spices, marjoram is used in the preparation of meat dishes, salads, soups. It not only gives flavor, but also helps heavy food to be better absorbed. Seasoning marjoram goes well with oregano, thyme, basil and other spices. Therefore, there are many recipes, where marjoram is added.
Now marjoram is considered one of the best seasonings for meat. But it was not always so. The ancient Greeks believed that the marjoram was under the patronage of Aphrodite, and added it to the wine. With the spread in Medieval Europe, marjoram began to be added to meat soup, vegetable stew , sausage and spaghetti sauces .
Nowadays, marjoram is used for canning, for pickling cucumbers and squash, when preparing sauerkraut.
The use of marjoram in cooking is very wide.
In the Russian culinary tradition, marjoram is hardly used. This is due to the fact that on the territory of Russia there are almost no conditions suitable for cultivation of marjoram. But today, when exotic spices are available, recipes using marjoram become more popular.