Whole Marjoram

Marjoram, an alternative to thyme, seduces with its rustic aroma reminiscent of the simmered recipes of yesteryear. É also called garden oregano, this plant belongs to the Labiaceae family and is a component of the herbs of Provence. Originally from the Mediterranean basin, it is cultivated in Spain and North Africa. Marjoram, appreciated since Antiquity for its taste and therapeutic properties, is a perennial plant with downy leaves and white or purple flowers.     Nutritionally rich, marjoram offers antioxidants, vitamins, minerals and fiber, while being low in calories. Symbolically linked to well-being and to the goddess Aphrodite, it was created by Venus according to Roman mythology.     Used as a condiment in sauce dishes, marjoram goes perfectly with the ingredients of tomato sauce, fish sauce, or in a marinade. It enhances the flavor of vegetables, meats such as lamb, veal, or pork, as well as pasta, rice, and potatoes. It can also flavor salads and vinaigrettes.     To maximize its taste and smell, it is recommended to add marjoram at the end of cooking, as it does not resist heat. Therapeutically, marjoram has antiseptic, antispasmodic, diuretic and toning properties. It helps to relieve digestive disorders, painful periods, and promotes the elimination of waste by the kidneys. It also improves blood circulation, reduces anxiety and alleviates fatigue, according to medicinal tradition. Thus, marjoram turns out to be a versatile herb, appreciated both in cooking and for its health benefits.