Marjoram

Abstract

This chapter begins with an introduction to marjoram, followed by a description of the various species. It then goes on to review different research works which have looked into production, harvesting and post-harvest management. The essential oil of marjoram is discussed in the following sections, including composition, methods for extraction, storage and uses in food as well as in traditional medicines. Various functional properties of marjoram, including antimicrobial and antioxidants, quality issues, including quality control and adulteration, chemical and physical specifi cations, are also discussed.

Chemical profiling, biostatic and biocidal dynamics of Origanum vulgare L. essential oil

“…Origanum vulgare L. (OV), which is also known as oregano or marjoram is a widespread flavoring culinary herb belonging to family Lamiaceae (Kokkini et al 2003). Traditionally, the plant has been employed as a remedy for different ailments like gastrointestinal disorders, colds, whooping and convulsive coughs, menstrual problems, headaches, depression and pruritis (Fleisher and Sneer 1982; Krishnakumar and Potty 2012). The plant’s essential oil and different extracts have been reported as antioxidant, antimicrobial, anti-inflammatory as well as hypolipidemic (Bhat et al 2018; Elshafie et al 2017; Leyva-López et al 2017; Milos et al 2000; Morshedloo et al 2018; Soliman et al 2016).…”

A Study on the Phytotoxic Potential of the Seasoning Herb Marjoram (Origanum majorana L.) Leaves

“…Marjoram ( Origanum majorana L.) is an aromatic herb that has been grown in several Mediterranean countries since ancient times and whose use became popular during the Middle Ages (around the 16th century) both as a medicinal plant and a seasoning ingredient [ 1 ]. Because of its interesting properties, it is presently used in ethnopharmacology in Morocco and Turkey for the treatment of digestive disorders, bug bites or as a disinfectant, among other therapeutic uses [ 2 , 3 ].…”