Wild MarjoramSo-called “wild marjoram” is really origanum vulgare which grows freely in temperate regions and is also cultivated all over the world.
Wild marjoram, winter marjoram and pot marjoram, are closely associated species but wild marjoram resemble the oreganos.
The hardiest and the tallest of origanums, wild marjoram grows as a garden escape in the America Northeast where it was introduced from Europe for its medicinal uses.
Wild marjoram is used the most in medicine, while sweet marjoram is preferred in the kitchen.
Most commercial crops and essential oil distilled from them originate in those countries bordering the Mediterranean and in Mexico.
What is known in commerce as “oil of Wild Marjoram” is usually obtained from Thymus masticina, L. and herb which grow in the foothills of Seville and Almeira in Spain.
This plant is usually harvested when in full bloom during June/ August and distilled in field stills to give about 0.2% of a brownish essential oil.
Two types of oil of wild marjoram are recognized – the thymol-type and the carvacrol type, depending on the constituent phenols present.
The botanical name, origanum, means “Joy of the Mountain”, and cannot imagine a more appropriate name for this fragrant plant. It is used to cure rheumatism.
Herbalist told that to smell wild marjoram frequently keeps the person in good health.
Wild marjoram is mainly a medicinal plant, but where conditions are favorably dry and sunny its leaves develop enough flavor for culinary uses.
The ancient Greeks believed that of marjoram grew on a tomb the dead person was happy; “may many flower grow on this tomb, and marjoram and the narcissus growing in water and around Thee may all Roses grow,” was an old prayer.
The availability of wild marjoram is a prerequisite on the preparation of Italian, Spanish and most dishes of Mediterranean or Latin American origin.
About 2.46 ml is sufficient for 473 ml of food material.
Wild marjoram goes well with omelets, Italian sauces, tomato dishes, vegetable casseroles, any kind of pizza, hamburgers, pork dishes, beef, lamb, and veal roasts, wild fowl, fried chicken, minestrone and bean soups. Broths, cheese spreads, shrimp sauce, tossed salads and the following vegetables: broccoli, eggplant, dried beans, cabbage lentils, onions, tomatoes and mushrooms.
Wild Marjoram
