Vernacular Names & Parts Used

Marjoram Leaves Powder, botanically identified as Origanum Majorana, is commonly known as Sweet Marjoram, Murwa, Maruga, Marwa Ke Patte, Marzanjosh, and Knotted Marjoram. The fresh aromatic leaves (Patra) are carefully harvested, shade-dried, and finely powdered to preserve their essential oils, fragrance, and herbal potency. Marjoram has been widely used in Ayurveda, Unani, and Mediterranean traditions for both culinary and wellness purposes.

Ayurvedic Properties & Common Uses

In traditional herbal understanding, Marjoram leaves exhibit Katu–Tikta rasa, Ushna virya, and Laghu–Ruksha guna, making them supportive for balancing Kapha and Vata doshas. They are traditionally valued for supporting digestion, easing gas and bloating, promoting relaxation, calming the nervous system, and enhancing flavor in herbal and food preparations.

Marjoram Leaves Powder is commonly used as a Churna, infused in herbal teas, digestive blends, spice mixes, and culinary formulations. Classical usage suggests combining it with warm water, honey, or ghee, and it is also valued in aromatherapy-inspired wellness and topical herbal applications.