Hydroponics and Health Benefits of Marjoram
A perennial herb, marjoram is related to Oregano but is known for its citrusy and piney flavor. It is native to the Mediterranean region and was first introduced in America after World War II.
Hydroponics of Marjoram
Hydroponic System
Hydroponic systems usually employed for marjoram are DWC, ebb and flow system, and Kratky.
Temperature
Temperatures when growing marjoram should be at least 15-degree centigrade.
Nutrient Solution
The pH value for this herb should be between 6.7 and 7. For the highest essential oil yield, NPK fertilizers should be applied.
Nutritional Profile of Marjoram
A single teaspoon of marjoram contains the following nutrients.
Fat
The total fat found in marjoram is 0.04g. (FoodData Central, 2019)
Vitamins and Folate
Marjoram is an excellent source of vitamins A and K, along with folate. (FoodData Central, 2019)
Iron
Being a recommended source of iron, this herb consists of 3% of daily values, which equals 0.5mg of iron. (FoodData Central, 2019)
ORAC Value
The ORAC units per tablespoon in marjoram are 1,091.
Health Benefits of Marjoram
Marjoram helps improve antispasmodic, antiseptic, carminative, expectorant, nerve tonic rheumatic, and stimulant habits. It also stimulates blood circulation, muscle pain, nerve habits, muscle rheumatism, flu, cough, arthritis, bronchitis, asthma, slow digestion, bad appetite, hiccups, low blood pressure, menstruation problems, cramps, worm infections, and mold infections. (Boddu V N Satya Kumar, 2011)
Chemistry of Marjoram
Essential oils present in marjoram are terpinene-4, thymol, carvacrol, and sabinene. Appreciable amounts of y-terpinene and p-cymene are also found in the herb. (Sabine Wittman, 2020)
References
Boddu V N Satya Kumar, R. K. (2011, April). Majorana hortensis (M.): A review update. Retrieved from ResearchGate: https://www.researchgate.net/publication/267271451_Majorana_hortensis_M_A_review_update
FoodData Central. (2019, April 1). Retrieved from US Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170928
Sabine Wittman, I. J. (2020). Indoor Farming Marjoram Production—Quality, Resource Efficiency, and Potential of Application. Agronomy.