[텃밭가꾸기] Marjoram > 텃밭가꾸기

 

---Description---It is a perennial herb, with creeping roots, sending up woody stems about a foot high, branched above, often purplish. The leaves are opposite, petiolate, about an inch long, nearly entire hairy beneath. The flowers are in corymbs, with reddish bracts, a two-lipped pale purple corolla, and a five-toothed calyx, blooming from the end of June, through August. There is a variety with white flowers and light-green stalks, another with variegated leaves. It is propagated by division of roots in the autumn.

When cultivated, the leaves are more elliptical in shape than the Wild Marjoram, and the flower-spikes thinner and more compact. Marjoram has an extensive use for culinary purposes, as well as in medicine, but it is the cultivated species, Origanum Onites (Pot Marjoram),O. Marjorana (Sweet or Knotted Marjoram), and O. Heracleoticum (Winter Marjoram) that are employed in cookery as a seasoning. They are little used for medicinal purposes for which the Wild Marjoram is employed.

---History---Marjoram has a very ancient medical reputation. The Greeks used it extensively, both internally and externally for fomentations. It was a remedy for narcotic poisons, convulsions and dropsy. Among the Greeks, if Marjoram grew on a grave, it augured the happiness of the departed, and among both the Greeks and Romans, it was the custom to crown young couples with Marjoram.

Either O. Onites or O. Majorana is supposed to be the plant called 'Amaracus' by Greek writers.

The whole plant has a strong, peculiar, fragrant, balsamic odour and a warm, bitterish, aromatic taste, both of which properties are preserved when the herb is dry. It yields by distillation with water a small quantity of a volatile oil, which may be seen in vesicles, on holding up the leaves between the eye and the light, and which is the chief source of its properties as a medicinal agent. 1 Ib. of the oil is produced from about 200 lb. of the herb, which should be gathered when just coming into flower, early in July. Large quantities of it are still gathered and hung up to dry in cottages in Kent and other counties for making Marjoram tea.

The 'swete margerome' was so much prized before the introduction of various foreign perfumes that, as Parkinson tells us, 'swete bags,' 'swete powders' and 'swete washing water' made from this plant were widely used. Our forefathers also scoured their furniture with its aromatic juices, and it is one of the herbs mentioned by Tusser (1577) as used for strewing chambers.

The flowering tops yield a dye, formerly used in the country to dye woollen cloth purple, and linen a reddish brown, but the tint is neither brilliant nor durable. The tops are also sometimes put into table beer, to give it an aromatic flavour and preserve it, and before the introduction of hops they were nearly as much in demand for ale-brewing as the ground ivy or wood sage. It is said that Marjoram and Wild Thyme, laid by milk in a dairy, will prevent it being turned by thunder.

Goat and sheep eat this herb, but horses are not fond of it, and cattle reject it.

---Medicinal Action and Uses---Marjoram yields about 2 per cent of a volatile oil which is separated by distillation. This must not be confused with oil of Origanum, which is extracted from Thyme. Its properties are stimulant, carminative, diaphoretic and mildly tonic; a useful emmenagogue. It is so acrid that it has been employed not only as a rubefacient, and often as a liniment, but has also been used as a caustic by farriers. A few drops, put on cotton-wool and placed in the hollow of an aching tooth frequently relieves the pain. In the commencement of measles, it is useful in producing a gentle perspiration and bringing out the eruption, being given in the form of a warm infusion, which is also valuable in spasms, colic, and to give relief from pain in dyspeptic complaints.

Externally, the dried leaves and tops may be applied in bags as a hot fomentation to painful swellings and rheumatism, as well as for colic. An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.

---Cultivation---The Marjorams are some of the most familiar of our kitchen herbs, and are cultivated for the use of their aromatic leaves, either in a green or dried state, for flavouring and other culinary purposes, being mainly put into stuffings. Sweet Marjoram leaves are also excellent in salads. They have whitish flowers, with a two-lipped calyx, and also contain a volatile oil, which has similar properties to the Wild Marjoram.

Winter Marjoram is really a native of Greece, but is hardy enough to thrive in the open air in England, in a dry soil, and is generally propagated by division of the roots in autumn.

Pot Marjoram, a native of Sicily, is also a hardy perennial, preferring a warm situation and dry, light soil. It is generally increased by cuttings, taken in early summer, inserted under a hand-glass, and later planted out a space of 1 foot between the rows and nearly as much from plant to plant, as it likes plenty of room. It may also be increased by division of roots in April, or by offsets, slipping pieces off the plants with roots to them and planting with trowel or dibber, taking care to water well. In May, they grow quickly after the operation. May also be propagated by seed, sown moderately thin, in dry, mild weather in March, in shallow drills, about 1/2 inch deep and 8 or 9 inches apart, covered in evenly with the soil. Transplant afterwards to about a foot apart each way. The seeds are very slow in germinating.