It originates from Asia, from where it spread to the Mediterranean and then to Central Europe. Commonly known as marjoram, it is a variety of oregano. Its fragrant herb is used both fresh and dried.

It increases the secretion of gastric juices, soothes digestion, supports bile production and has anti-inflammatory effects. We do not use it together with oregano and we always add it only to the finished dish. You can use it in heavier meals – legume soups, potato pancakes, pâtés, sausages, in goulash and minced meat, in potato and tripe soup. It also contains a lot of calcium.

Dried marjoram is of a warm nature and pungent taste, it releases stagnation and opens the pores. Fresh marjoram is bitter in taste, moves downwards and soothes digestion.