Marjoram
Marjoram (Origanum majorana) is an herb in the mint family, Lamiaceae, that is native to the Mediterranean region. It is closely related to oregano and has a similar flavor profile, though it is often described as being milder and sweeter.
Marjoram is a perennial plant that is typically grown as an annual in cooler climates. It has small, delicate leaves that are light green and slightly fuzzy. The leaves and flowers of the plant are used in cooking, particularly in Mediterranean and Middle Eastern cuisine. Marjoram is often used to flavor meats, such as lamb and beef, as well as soups, stews, and sauces. It is also a popular herb for making herb butter and vinegar.
In traditional medicine, marjoram has been used to treat a variety of ailments, including digestive issues, headaches, and coughs. It is believed to have anti-inflammatory and antimicrobial properties, and recent studies have suggested that it may have potential benefits for cardiovascular health.
Majority of the marjoram is growing in the southeast regions of Turkiye and being exported to the world. This regions has the best climate and soil conditions for the highest quality of marjoram to grow.
The harvest season of marjoram begins after mid of June until mid August. The marjoram harvested in Turkiye is wild collection. The spring rains helps revealing the amazing green color, oil content and maximize the quality of the product.