Marjoram SCANDI

SCANDI – this is a spicy semi-shrub grown as an annual crop in the mid-latitudes and can be kept dried for several years without losing its useful properties. The leaves are small, oval-shaped, green and smooth, while the semi-erected leaf rosette reaches a height of 50–55 cm. The flowers are small and white, but play no significant role in the use of the plant.

In cooking, SCANDI is used both fresh and dried as a seasoning: leaves and young stems are added to salads, soups, meat and fish dishes to impart aroma and flavor. Upon drying, the aroma is preserved due to the presence of essential oil with menthol at 1–3.5%. Additionally, the plant contains tannins, making it useful in canning.

In folk medicine, SCANDI is used as a calming and tonic remedy, stimulates appetite and helps with respiratory and digestive system diseases. The yield of greens is 0.4–0.5 kg/m², while during the vegetative period the total yield can reach 6–7 t/ha. The plant is drought- and disease-resistant, requiring good lighting and windless areas for optimal growth.