Marjoram has many pharmaceutical and therapeutic properties (especially its essential oil). It is an expectorant, a disinfectant, a stimulant and an antispasmodic drug. Its leaves poultice and rubbing with its essential oil alleviate rheumatic and arthritic aches while its beautiful scent prohibits bad mood, depression and stress. It helps to the fast healing of wounds and injuries while it can relieve from ear aches.

Its leaves, applied on bruises or on places stung by insects, have softening properties. Its extract, along with alcohol, is used for rubbing those suffering from neuralgias. Raw leaves are excellent treatment for liver disorders and enhance blood circulation.

Marjoram has a pungent taste, sweeter than oregano’s. It flavors meatballs, meat, sauces, chicken soups, eggs, vegetables, pasta, omelets, potatoes and fish, giving a sweet distinct aroma. Also, it is used to flavor beef roll and other favorite Greek dishes, as well as vegetables such as eggplant and zucchini. You should be careful with the amount you use as it can be quite bitter and it tends to overshadow all the other herbs. It had better be added in the final stage of cooking so that it doesn’t lose its scent which pairs well with chili, garlic, oregano, paprika, pepper, rosemary, sage, basil and bay leaf.