Incomparable – this is the name of the perennial herb marjoram in Arabic. In the countries of the East, it is known as “bardakush” or “mardakush”.
Nutritional value of marjoram
Marjoram is valued for its essential oil, rutin, carotene, vitamin C, pectin, and tannins. The plant has antibacterial, sedative, analgesic, and expectorant properties. It is used in cooking as a seasoning, and its herb and essential oil are used to solve medical problems.
Nutritional value of marjoram in 100 g of dry matter:
- Calories 271 kcal
- Carbohydrates 60.56 g
- Proteins 12.66 g
- Fats 7.04 g
The benefits of marjoram herb
The spice is widely used in cooking not only because of its amazing flavor. Marjoram promotes digestion, eliminates intestinal cramps, and colic, stimulates appetite, and helps the gallbladder and liver. In folk medicine, the herb is used as a stomachic and antiscorbutic agent, to treat headaches, asthma, insomnia, depression, and respiratory diseases.
Useful properties of marjoram:
- Treats a runny nose (medicinal ointments are made on the basis of the plant).
- It is an antiseptic.
- Alleviates the condition of diabetes mellitus after a heart attack.
- It will help in the fight against bleeding gums, and inflammatory processes in the oral cavity.
- Improves immunity.
- Relieves pain and spasm in case of stomach diseases and relieves bloating.
- Improves digestion and increases appetite.
- It has a mild choleretic and laxative effect.
- It softens cough and stimulates sputum discharge (brew tea or make inhalations).
- It dilates blood vessels, thus helping with headaches and high blood pressure.
Contraindications to the use of marjoram
Despite its rich vitamin and mineral composition and amazing beneficial properties, marjoram should not be abused.
- Pregnancy. Especially in the early stages, because marjoram contains phytoestrogens in its chemical composition.
- Increased blood clotting The spice is contraindicated in such conditions as venous thrombosis, and thrombophlebitis.
- Individual sensitivity to certain active substances.
- Children under 5 years of age (both external and internal use is not recommended).
Marjoram in cooking
Marjoram is a world-famous spice that gives dishes a special bright flavor. It was appreciated by culinary experts of all times and was used as a mandatory addition to meat and fish soups and main courses, salads, sauces, and vegetable dishes. The range of marjoram applications is very wide; it is actively used by cheesemakers, winemakers, brewers, and even perfumers. For many people, marjoram is a must-have spice for canning tomatoes, cucumbers, and other vegetables. Dried marjoram is even added to jelly, compotes, and kvass. Housewives appreciate its light-burning flavor and persistent spicy aroma. On an industrial scale, marjoram is used to produce wine, beer, and soft drinks.
However, marjoram has such a strong aroma that it does not mix well with other spicy herbs in large quantities, which means that it should be used very sparingly so as not to disturb the taste of the dish.
In America and Europe, marjoram is considered a must-have spice in the sausage and beverage industries. The French add it to soups and hare pate. In Czechoslovakia, no potato, mushroom, or pork soup is made without marjoram. Italians love rice soup in beef broth with marjoram, they put it in dishes of chopped meat and dishes that combine meat and vegetables. Hungarians always add marjoram to cabbage and mushroom dishes. Marjoram is also very popular in Armenia.