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 Origanum marjorana (Labiatae)
SWEET MARJORAM, ANNUAL MARJORAM,
KNOTTED MARJORAM
The leaves of sweet marjoram,
closely related to oregano, are a familiar culinary herb which is used
herbally as a gentle carminative to relieve wind and colic.
Closely related to oregano (O. vulgare) and other wild marjorams,
which have been used as medicines for centuries,
sweet marjoram was used by the ancient Greeks to improve blood flow and it is still sold at local street markets
in Greece as a tea called ditany for digestive problems.
Native to northern Africa and central Asia, but now widely distributed,
it is a perennial in warmer climates but elsewhere is often grown as an annual.
It has square stems, elliptical leaves, and small pinkish to purple flowers in mid- to late summer.
PARTS USED
Leaves harvested during flowering.
ACTIVE INGREDIENTS
Volatile oil containing sabinine, linalool, terpineol, and eugenol; flavonoids
including luteolin and apigenin derivatives; phenolic acids, rosmarinic and caffeic; vitamin A.
ACTIONS
Stimulant; relieves wind and colic; reduces muscle tension and spasm; brings on menstruation.
MEDICINAL USE
Used mainly in cooking as a gentle carminative to aid digestion.
PREPARATIONS
Dried herb.
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