Besides being an excellent spice, marjoram also features many medicinal properties. In traditional medicine it is well-know for its digestive and balsamic action, useful in case of respiratory disorders. Its use is also recommeded in the evening to promote sleep.
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The marjoram (Origanum majorana) is a beautiful aromatic plant belonging to the Labiate family.
Of this plant we use the flowering tops which are left to dry: we cut the twigs, which are tied to bunches, and hang them in the shade in a ventilated place. Then they are kept in paper bags.
Besides being a spice, marjoram is notoriously used to treat respiratory disorders and for its ability to facilitate digestion and calm the stomach.
The best use of Marjoram is as a spice, added to any dish (meat, fish, eggs, legumes, cereals, etc.).
It can also be used as an infusion to facilitate digestion. Pour a teaspoon of marjoram into boiling water (250 ml, about a cup), cover and leave to infuse for 10 minutes. Filter and drink.
It is essential, immediately after pouring the marjoram into the boiling water, to cover the cup with a saucer or a lid to prevent the evaporation of essential oils.
Drink 2 to 4 cups a day.
Do not exceed the recommended daily dose. Keep out of reach of children. Store in a cool and dry place.