Origanum marjorana
Other names: Knotted Marjoram, Sweet Marjoram, Marjorana Hortensis
Family: Labiatae

Description
Marjoram leaves are light grayish-green and oval-spade shape. Marjoram is often confused with oregano, but it has a milder and slightly sweet flavor.

Parts used
Dried flowers.

Usage
Flower tops work well as a flavouring agent in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffing, breads, salad dressings, and chowders. It is also used in soaps and herbal wreaths.
It was known to the ancient Greeks for its therapeutic properties.  Hippocrates was using it as an antiseptic.
The known oil used in perfumery and pharmaceutics is extracted from the flower tops. It’s very good analgesic in muscular pains, sprains, and neuralgia. It is also considered excellent antidote against the typhoid fever microbes.
The drink soothes headaches, coughs, dizziness, tooth aches, nervous illness, rheumatic pains, gastrointestinal disorders and stomach aches.

Decoction: Boil a teaspoonful of the herb with one cup of water, strain and drink hot with honey
.
Infusion: Pour a teaspoonful of the herb in a cup of boiled water, steep for 10 minutes the drink hot
with honey.

External use: In cases of head cold, nervous cough or whooping, take a few deep breaths over the pot. For rheumatic pains, swellings and colic we apply the warm decoction to the suffering area. Tonic baths with the boiled herbin the water is superior that baths with Thyme.

* The information here should not be considered medical advice, and you should always consult a physician before beginning any herbal therapy.