MARVELLOUS MARJORAM
Marjoram is one of those herbs which isn’t talked about much, but we all eat it. I promise we do! If you have a pot of dried ‘Mixed herbs’ from any of the supermarkets, it will almost certainly contain marjoram (alongside thyme, oregano, parsely, sage and basil usually- all of which are also VERY lovely fellows!). That being said, you can also very easily buy marjoram in a little pot all on its own. Why should you bother? Well, here goes.
First of all, the ancient Romans called it the herb of happiness and longevity, the Greeks thought that Aphrodite herself made it, and it has a long, wonderful history in the Levant, Greece, Turkey and across Northern Africa, probably only reaching the UK in around the 15th century. Why is it good for this time of year when Autumn shifts into Winter? Well, it’s because it is absolutely fantastic for circulation. It stimulates the cardiac as well as the digestive systems, it’s mobile nature encouraging the flow of energy on days when you feel cold, sluggish and a little bit like hibernating. It’s pungent taste adds so much to simple sauces, warming Vata types and lightening Kapha types. Don’t expect to jump out of bed a different person if you’re someone who experiences S.A.D., but be aware that a little every day in your lunch or dinner can have a positive effect over time. Marjoram is a spleen tonic. The spleen stores and filters blood, and also makes white blood cells which are key in fighting infections which as we all know are absolutely rife this time of year. As part of the lymphatic system, the spleen is a super important part of the body’s immune response. Pitta types may be marginally aggravated by marjoram, but as it is pretty cold this time of year, this will not have too much of a drastic effect. The only people who need to worry are those who are most definitely not trying for a baby, as it can have an action which slightly promotes fertility!
How can you use it? I use it regularly in the onion and tomato/carrot base sauce I use for all sorts of dishes. Sometimes we have it with pasta or coucous, sometimes I fry the sauce and use it as my base for a jollof-style rice or similar. Marjoram can also be sprinkled liberally on oven-baked vegetables or grilled chicken. It really is an extremely versatile herb, and one that doesn’t get it’s flowers in my opinion! So, a little every day this Autumn/Winter and see if you feel that little bit warmer and more energetic in a few weeks.