28 May 2006

Herbs - Sweet Majoram

Sweet Majoram (Origanum majorana) is a sweet and spicy herb with oval grey green leaves with small white flowers and grows to a height of around 12 inches, so is ideal for keeping in a pot on a sunny windowsill. It prefers rich, well drained soil. Although it can be grown from seed it is extremely slow to grow so people prefer to grow from cuttings or purchase the plant at their local garden center.

Although it is a perennial, generally it is treated as an annual, as it is sensitive to cold and will die off in the winter in a cold region. If outside, in a cold area, it can also be cut back in Autumn, put in a pot and brought inside. Cuttings can be easily dried by tying in bundles and hanging in a dry, shady place or frozen in a plastic bag for later use.

Sweet Majoram is used in cooking, Pot pourri , as medicimal herb and as an oil in Aromatherapy and perfume.

Sweet Majoram Oil

Warning: Do not use if pregnant.

Excellent for stress and anxiety. Can be used in a massage or a few drops in a bath so lay back and relax and let your troubles drift away.

To relieve a child's chesty cough, add a 5 drops of majoram oil to 2 tablespoons of grapeseed or almond oil and rub it on their chest or back.

Because it is a warming oil with analgesic properties, it is used in massages to relieve stiff joints and aching muscles.

In a compress, massage or in a hot bath it is excellent relief for backache, abdominal pain and menstral problems.

To keep dark hair strong and healthy add a couple of drops to your last rinse after washing your hair.

If restless, a few drops of the oil on your pillow will help you have a pleasant nights sleep.

Majoram Tea made with fresh majoram leaves is helpful for tension headaches and minor digestive upsets.


It is often used in a bouquet garni, is wonderful with green beans, artichoke hearts, asparagus, mushrooms and in minestrone soup. Use it in herb vinegars and oils.

Here are a couple of tasty dishes using Sweet Majoram:

Festive Nut Loaf

2 tablespoons sunflower oil (or olive oil for extra flavor)
2 medium onions & 2 cloves of garlic finely chopped
4 cups of finely ground cashew nuts
2 cups whole wheat bread crumbs (not fresh bread, I find that clumps up in the food processer)
2 tablespoons of soy flour mixed with water (or two beaten eggs if you are not vegan)
2 tablespoon or two cubes of vegetarian boullion powder
1+ cups very hot water
1-2 tables spoons of chopped fresh herbs -- I use majoram, thyme, parlsey and sage -- use whatever are your favorites -- rosemary adds a stronger flavor, while chervil is more subtle
1/2 cup of grated carrots

Heat oil and saute onions and garlic until translucent. Pleace in large bowel.
Add all other ingredients and mix well.
Grease and line a loaf pan with wax or parchment paper, spoon in mixture and shake it a little to even out.
Cover with a double thickness of foil to prevent the top from over cooking.
Cook in a 350 degree oven for about one hour and ten mins.
Take off foil and bake for another 10- 15 mins so top is slightly browned.
Allow to cool a little before turning out onto a platter.
Granish with fresh herbs and edible flowers. (I live in Florida so I use nastursum, rosemary and tarragon blooms as they are all in flower around the holidays)
Submitted by: Nona

Stuffed Mushrooms

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc.)
salt/pepper to taste

Remove mushroom stems.
Chop and reserve stems.
Bring a large pot of water to boil and add mushrooms.
Cook for a couple minutes or until they start to shrink.
Drain and place the mushrooms into a pan of cold water for a minute to stop cooking.
Drain mushrooms.
Preheat oven to 350F.
In a large non-stick saute pan, saute the onions, mushroom stems, garlic and celery in the wine.
When vegetables are tender, add the carrot and herbs.
Add bread crumbs and mix well.
Add salt/pep and adjust seasonings to taste.
Fill mushrooms with a heaping tablespoon of the mixture, place on a lightly sprayed baking sheet and cook for 10-12 minutes or until lightly browned on top.
Submitted by Lucinda Rasmussen



1 comment:

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