Marjoram

Marjoram, Majoran, Marjolaine, Mejorana, Origanum majorana, Marjari (मर्जरी)

Marjoram (Origanum majorana) is native to the Mediterranean region and has been cultivated for centuries. Its aromatic leaves are used to flavor soups, sauces, meat dishes, and herbal teas. In folk medicine, marjoram is considered carminative, mildly sedative, and helpful for digestion and respiratory comfort. In Ayurveda, it is warming, aromatic, and pungent, supporting Vata and Kapha balance, with mild effects on Pitta. Marjoram leaves are rich in essential oils, mainly terpinen-4-ol and sabinene, which contribute to their aroma and medicinal properties.

Warming and aromatic, supports digestion, relieves gas and bloating, calms mild anxiety.

Generally mild; slight warming effect, use moderately in high Pitta conditions.

Reduces Kapha by promoting digestion, metabolism, and fluid balance.

Rasa

pungent (katu), sweet (madhura)

Guna

light (laghu), oily (snigdha)

Virya

heating (ushna)

Vipaka

pungent (katu)

Dhatu

Rasa, Rakta, Meda

Use fresh or dried leaves in cooking, teas, herbal infusions, or spice blends.

The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.

Overview