Its origin is in Europe and Asia accidental, but they are currently cultivated nearly worldwide. The Greeks called it (splendor of the mountains). These herbs are from the same family, although their tastes are not the same. Common Marjoram is cultivated, practically in all over the world. He is called to a variety of spicy Marjoram, which is cultivated in the Mediterranean Oregano.
Marjoram has a sweet but spicy taste, its flavor is mild. Oregano, has a strong spicy flavour.
Marjoram is used in many dishes, but is cast at the last moment, so that does not lose its flavor. Used for: salads, fresh cheese, artichokes, broccoli, anchovies, onions, mushrooms (see recipes mushrooms), Zucchini, poultry and fish.
Oregano is one of the basic seasonings Italian cuisine and Mediterranean countries, each country uses it in a different way, but practically used with all kinds of dishes: tomato sauces, pastas, sauces, pizzas, fish, meat, chicken, vegetables, lamb, stews, scented oils, marinades,...Used dry and can be used from the beginning of the cooking. They combine very well with parsley, Rosemary, thyme, savory, Sage.
It is also used in the pharmaceutical sector, to prepare anti-inflammatory liniments, ointments for dermatitislike disinfectant and healing. It is used in the industry: cosmetics, food, seed, canning.
Indications and medicinal uses of Marjoram/Oregano
Active components: oils essential in flowers and also as tannin and resin. Sheets: acids, phenolics, flavonoids, caffeic, chlorogenic, rosmainico; derivatives of the apifenol; ursolic acid.
Properties: tonic, digestive, anti-inflammatory for back and neck pain.