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Difference between revisions of "Origanum majorana - Ajanmasurabhi, Majorana"
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[[File:Origanum majorana.jpg|thumb|right|'' Ajanmasurabhi'', ''Origanum majorana'']] | [[File:Origanum majorana.jpg|thumb|right|'' Ajanmasurabhi'', ''Origanum majorana'']] | ||
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'''Ajanmasurabhi''' is a bushy half-hardy perennial herb that is often cultivated as an annual. It is about 1-2 ft tall with descending, multi-branched stems that spill over to create a mound. Origanum majorana, is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram,[4] although this name is also used for other cultivated species of Origanum. | '''Ajanmasurabhi''' is a bushy half-hardy perennial herb that is often cultivated as an annual. It is about 1-2 ft tall with descending, multi-branched stems that spill over to create a mound. Origanum majorana, is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram,[4] although this name is also used for other cultivated species of Origanum. | ||
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#dressings, and | #dressings, and | ||
#sauces. | #sauces. | ||
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Revision as of 09:59, 14 October 2016
Ajanmasurabhi is a bushy half-hardy perennial herb that is often cultivated as an annual. It is about 1-2 ft tall with descending, multi-branched stems that spill over to create a mound. Origanum majorana, is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram,[4] although this name is also used for other cultivated species of Origanum.
Ajanmasurabhi is used for
- seasoning soups,
- stews,
- dressings, and
- sauces.
