Marjoram garden
Majorana hortetisis Moench.
This one-or two-year, and in its homeland, in the Mediterranean region of Europe and Africa, a perennial plant, reaches a height of 20-40 cm. As a spice, marjoram was also used by ancient Greeks and Romans. It was cultivated in ancient Egypt,
Greece, Rome as a spicy and medicinal plant. The medicinal properties of marjoram were evaluated very highly, and it was used almost from all diseases, but was especially effective for colds. In the Middle Ages, marjoram was grown as an ornamental and spicy plant. It was used in brewing and winemaking.
Description: The stem is densely covered with inverse-cedaceous whole-leaf leaves. The whole plant is densely pubescent, gray-green in color. Flowers, white or pale pink, are collected in poluputkov on petioles, in sinuses
of upper bracts leaves and at the ends of petioles form brushes. Blossoms in the summer. Fruits are nuts.
Ingredients: contains 1-3.5 % essential oil with an extremely strong aroma( the aroma carrier is still unknown), the oil contains terpenes, tannins and bitter substances, vitamin C, carotene, etc.
Cultivation: marjoram is a heat-loving plant. Seeds begin to germinate at 12-15 ° C, but the optimum temperature for germination is 20-25 ° C.Seedlings do not tolerate frosts and die already at -2 ° C.At low positive temperatures, the growth of plants stops, the state of the plant's depression appears. In general, marjoram can be attributed to drought-resistant plants, it shows an increased demand for moisture only at the beginning of growth, but with a lack of moisture yields decrease. Marjoram is photophilous, shading reduces the yield and aromaticity of plants. To the fertility of the soil is demanding, it responds well to mineral and organic fertilizers. A marjoram requires good, light garden soil with sufficient lime.
Based on the biological characteristics of the culture, under the marjorane, it is necessary to remove well-lit, sheltered from cold winds. Due to the increased demand for heat and a prolonged growing season( 125-135 days before flowering and 170-190 before the seed ripens), the main way of growing marjoram in the middle belt is seedling. The seedlings of marjoram are grown in the same way as the seedlings of basil. The only difference is the finer seeding - only 0.5 cm. In the first decade of June, when the last frost threat passes, the seedlings are planted in rows at a distance of 15-30 cm.
Harvest: the grass is cut twice a summer at a height of 5-8 cm from the soil surface and dried in bundles. In dried form, marjoram preserves its aromatic properties for a long time, especially if stored in a hermetically sealed glass container.
Medicinal properties: decoctions and infusions of marjoram are used for diseases of the respiratory and digestive organs, as a remedy for calming the central nervous system, for neurasthenia, paralysis, asthma, gout, rheumatism, varicose veins, menstrual irregularities, vomiting and other
diseases. In addition, marjoram has a diuretic effect and the ability to remove toxins from the body. It is added to the baths, is valued for its regenerating and wound healing effect.
Application: has a peculiar strong smell, strongly spicy, slightly burning taste, like thyme, but thinner and sweet. Used as a medicinal plant and spice. In the pharmaceutical industry, marjoram is made with teas and essential oil is obtained. Currently, marjoram belongs to the most used spices. You can not imagine the taste of a roast goose, duck or a home-grown liver sausage without marjoram. Add it carefully, in moderation, which requires some experimentation. To taste, marjoram perfectly complements thyme. Marjoram is traditionally used to make potato soup, liver knives, salads, mushroom dishes, meat soups, liver sausage, fried pork, mutton and lamb, spaghetti with meat, fried poultry( chicken, duck, goose).Used for cooking legumes, rum soup, salads from fish and some cheeses, as well as in dietary nutrition as a substitute for salt and for strengthening the stomach.
Meat with potatoes and marjoram
05 kg of potatoes, 150 g of meat, 15 tbsp.l.flour, 1 medium onion, 2 tbsp.l.dill, 05 ¥ l.marjoram Cut the meat into small pieces, beat off and simmer together with potatoes and onions in a small amount of water until soft on low heat. Then add flour and brew until thick, let stand. The dish should be seasoned with marjoram and dill.