Marjoram
Marjoram (Origanum majorana )
Marjoram (Origanum majorana ) is a plant that belongs to the genus Dost of the mint family ( Lamiaceae). The wild form comes from Asia Minor (Cyprus and Turkey ), whereas Origanum hortensis the garden shape. It is an important spice plant, which - after its most common use - is also called sausage herb. Other popular names for marjoram are Badkraut, Bratekräutche, Bratenkräutel, garden marjoram, Kuchelkraut, Kuttelkraut, Mairan, Meiran, Mairalkraut, Mairon, Miran, Mussärol. At the same genus Dost (Origanum ) is one of Dost or oregano, also used in the kitchen.
- 7.1 Notes and references
Description
Marjoram grows as a perennial herbaceous plant to subshrub, reaching stature heights of up to 80 centimeters and is often grown as an annual plant. Plant parts are often hairy gray. The against-constant leaves are divided into petiole and leaf blade. The elongated to nearly circular, simple leaf blade is up to 2.5 × 2.5 inches tall with greyish - white short, pressed- hairs ( trichomes ).
In compact, almost spherical or square, aged men, about 6 × 4 mm large inflorescences sit many flowers and bracts. The wide inverted egg-shaped and rounded top bracts are dotted grayish - white and glandular. The hermaphrodite, zygomorphic flowers are fünfzählig with double perianth. The 2 × 1.5 mm large calyx is pubescent and glandular- dotted. The white crown is 3-7 millimeters in size and double lip. The lower lip is three-lobed. The flowering period extends from June to September.
Nearly spherical part fruit have a diameter of about one millimeter.
Use and cultivation
General
Marjoram is very spicy and has a high content of essential oils. The leaves are used fresh or dried for seasoning potato dishes, soups (potato soup), sauces, sausages, legumes used. To dry the whole stalks are harvested, dried marjoram therefore includes leaves, stems, buds and flowers.
Harvesting should be done before flowering ( flowering time: June to September). The location of the plants should be best sunny. There are varieties that are grown in German-speaking countries as annuals; these are the most aromatic. Varieties that are hardy in the German-speaking countries, are far less aromatic.
Marjoram is one of a size of 500 to 600 ha after the parsley to the most important cultivated in Germany spice plants. Due to the favorable local conditions, the focus of the German marjoram cultivation is traditionally north of the resin to Aschersleben in Saxony -Anhalt in the region.
A relative of marjoram ( Majorana Syriaca ) is, as in Israel, Jordan and Lebanon, used in South Asia for cooking and grilling. There, the herb Zahtar, Zaatar or Za'tar is called. Zahtar is much more aromatic than European marjoram and mixes taste with oregano. In areas where this herb is not widespread, the name is also used to refer to other aromatic herbs. In Israel and Jordan, a spice mixture is prepared, which is also called Zahtar (see Gewürzsumach ). In Europe, can this West Asian marjoram about with a mild type of thyme or savory replace.
Culture and Religion
Aphrodite, the goddess of love and beauty, called marjoram as a symbol of happiness. In Greece, it was therefore common that you newlywed couples garlands of marjoram put around his neck. Hymen, the Greek god of marriage, was often depicted with a garland of marjoram.
Origin
Marjoram comes from Asia Minor. Since it is a popular spice, it is cultivated not only in Mediterranean countries, but also in Central and Eastern Europe; However, good quality require a fairly warm and Mediterranean climate.
Ingredients
In addition to essential oil contains the marjoram plant flavonoids, tannins, bitters, glycosides, rosmarinic acid and ascorbic acid.
The content of essential oil is highly dependent on soil, climate and season and can vary from 0.7 to 3.5 %, the highest it is between flowering and full flowering. The main flavor component is a bicyclic monoterpene alcohol, cis' - sabinene ( max. 40 %); progress α -terpinene, 4 - terpineol, α -terpineol, 4 - acetate and 1,8 -cineole present in appreciable amounts. Phenols character of the closely related oregano, marjoram completely missing in the.
System
Origanum majorana was first published in 1753 by Carl Linnaeus in Species Plantarum, 2, p 590. Origanum majorana L. are synonyms for: Majorana majorana (L.) H.Karst, Majorana hortensis Moench. .