Spoonful Of Sugar
Oregano & Sweet Marjoram
(Origanum Majorana & Majorana Hortensis)

Now I know!
Oregano,
Is easy to grow,
And, I am,
Growing marjoram.

The young shoots,
Make me shout out about,
The sweeeeeet treat,
Who needs a spoonful of sugar,
To help this medicine go down?
For if you examine further,
When freshly grown,
The anti-oxidants,
Are abundant,
Helping build a fortress,
To resist,
The chance of cancer,
Hail Rosemary,
For rosmarinic acid,
I did,
Life's less scary,
When the free radicals,
Are jailed,
Those little rascals,
Have failed.

Other health benefits from mints:
Relieve headaches, stomach aches,
A panacea for diarrhea,
Sooth a soar throat,
And, does promote,
Fresh breath,
As well as, 
A wide breadth,
As anti-bacterial.

I have a hint,
Mint is wonderful!

Spoonful Of Sugar.mp3

NOTES

From me
The mint family has long been known for having a great taste and for doing great things for you. I always liked spearmint and peppermint... probably because the oils are often used in candy. It wasn't until I grew older that I came to find oregano and marjoram. As a youngster, I never had these as fresh greens. Wow! I suppose the problem is these fresh herbs have a very short shelf-life. However, almost all the members of the mint family are easily grown in a container on your windowsill. (In fact, many people consider the mints to be weeds and are best controlled by growing them in pots.)

also see:
peppermint, rosemary, thyme, basil and methyl

From Journal of Agricultural and Food Chemistry November 2001
Herbs Rich Source of Healthy Antioxidants; Oregano Ranks Highest

Better health may be only a dash and sprinkle away: Researchers with the U.S. Department of Agriculture have found that herbs, in addition to making food tastier, are an abundant source of antioxidants and could provide potential anticancer benefits when supplementing a balanced diet.

Herbs have higher antioxidant activity than fruits, vegetables and some spices, including garlic, the researchers say. Some herbs should be considered as regular vegetables. People should use more herbs for flavoring instead of salt and artificial chemicals.

In what may be good news for pizza lovers and Italian food connoisseurs everywhere, the herbs with the highest antioxidant activity belonged to the oregano family. In general, oregano had 3 to 20 times higher antioxidant activity than the other herbs studied.

On a per gram fresh weight basis, oregano and other herbs ranked even higher in antioxidant activity than fruits and vegetables, which are known to be high in antioxidants. In comparison to the antioxidant activities of a few select fruits and vegetables, the potency of oregano ranks supreme: Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.

For example, one tablespoon of fresh oregano contains the same antioxidant activity as one medium-sized apple, she says.

Adding a moderate amount of herbs may go a long way toward boosting the health value of a meal, especially as an alternative to salt and artificial additives.

Even if you're not into oregano, other herbs also appear to pack a significant antioxidant punch. Among the more familiar, ranked in order, are dill, garden thyme, rosemary and peppermint.

The most active phenol component in some of the herbs with the highest antioxidant activity, particularly oregano, was rosmarinic acid, a strong antioxidant.

Antioxidants have become synonymous with good health. They are a class of compounds thought to prevent certain types of chemical damage caused by an excess of free radicals, charged molecules that are generated by a variety of sources including pesticides, smoking and exhaust fumes. Destroying free radicals may help fight cancer, heart disease and stroke, researchers believe.

Fruits and vegetables have long been viewed as a rich source of antioxidant compounds. Health officials have been urging consumers for years to eat more fruits and vegetables in order to gain the health benefits of antioxidants, but progress has been slow, according to researchers.

More recently, researchers have begun to formally study the health benefits of herbs and spices. The two differ mainly by source. Herbs typically come from the leaves of plants. Spices come from the bark, stem and seeds of plants. Both have been used for thousands of years to flavor foods and treat illness.

Now, herbs have emerged as a quick and easy way to get a concentrated source of antioxidants - without all the extra calories of whole foods.

Herbs can be consumed in a variety of ways. Some people prefer to drink herb extracts, which can be made by adding herbs to hot water to make potent antioxidant teas. Others use concentrated herbal oils available in some health food stories. Most of us prefer a little dash and sprinkle of the familiar leafy or powdered versions to add flavor to our favorite meats and vegetables.

In general, fresh herbs and spices are healthier and contain higher antioxidant levels compared to their processed counterparts. For example, the antioxidant activity of fresh garlic is 1.5 times higher than dry garlic powder.

Just as consuming too much of any food product can carry health risks, herbs should be used with moderation.

Whatever form they take, herbs are no substitute for a balanced diet. Pregnant women in particular should consult their physicians before taking herbal supplements.

Journal of Agricultural and Food Chemistry November 2001

From The Worldwide Gourmet
All about OREGANO / MARJORAM

Etymology
From the Greek "origanon," meaning mountain and joy.

Description
This plant has small, slightly downy oval leaves of a grey-green colour, sometimes speckled. The leaves grow in pairs and are covered with little glands filled with oil.

Though marjoram is often confused with oregano, an inaccuracy which persists because of their Latin names, botanists make the following distinction: the aromatic herb called marjoram is a common annual garden plant, while oregano is wild marjoram.

Since the Middle Ages, every boy leaving his family home to begin an occupation or to roam the world would always slip a sprig of marjoram into the back of his boot in order to bring him luck in his adult life.

Nutritional values
Rich in calcium, iron, potassium and Vitamin C.

Buying marjoram
It should have a firm stem, nice straight leaves without blackening or yellowing, and no wilting.

Storage
It can be kept in a plastic bag in the lower part of the refrigerator.

Cooking tips
Marjoram is good in marinades since its antioxidant properties prevent the growth of bacteria. Its flavour is similar to thyme, but milder. It goes wonderfully with red meat, poultry, game, stews, stuffings, eggs, vinaigrettes, soups… And combines well with some vegetables, particularly carrots, salsify, cucumber. Marjoram aids digestion, relieves flatulence added to fresh and dried beans. A few fresh leaves can even be added to a salad or a butter sauce. Marjoram does not stand up to long cooking; it is best added towards the end of the cooking period to do not loose its mild flavour Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.

Suggestions
Enhance rabbit, game or lamb kebabs by brushing them before cooking with a mixture of olive oil and marjoram. In a potato casserole with butter sauce, cream and ham. Be adventurous: add a hint of marjoram to ganache and pair it with red berries.

Marjoram is essential in many regional dishes, whether Mediterranean-style meatballs, dumplings for England's Exeter stew, the traditional Thursday pea soup in Sweden, Indian pastries or Spanish rice.

Corsica - cheese ravioli are flavoured with "parsa," a regional variety for which marjoram and a little mint may be substituted.

Provence - filet of mullet with marjoram and green olive cream sauce.