Parsley, Oregano, Thyme and Marjoram

This chapter discusses four culinary herbs of immense significance to the Western cuisine. They are Parsley, Oregano, Thyme, and Marjoram. The gradual infiltration of the western continental cuisine into the Indian kitchen, brought with it the use of new culinary herbs and new flavors that goes with the continental dishes. Parsley (Petroselinum crispum) is widely used now, even in many Indian kitchens, especially in the Metros, and in star hotel restaurants. Parsley is a part of the native flora of the temperate and sub-temperate Europe and West Asia, and the Mediterranean regions. India, it is cultivated on a small scale. It is found naturalized and also grown widely in most temperate and subtropical countries. Parsley is cultivated on a small scale in India too, at higher elevations where the climate is cool. The herb is grown mainly for its leaves and seeds and also for the swollen taproot that is characteristic of the variety, turnip-rooted parsley. It is also a very famous herbal medicine, well known for its digestive property. Various cultivar groups of parsley are known, the commonest one is the common parsley. Oregano (Origanum vulgare-common oregano) is a commonly used aromatic herb in Europe that has a very long history of use in culinary art and in traditional medicine; it is also a plant credited with many “magical” properties. It reached the Americas after the second world war, and now it is widely grown and used there. There are many types of oreganos, and may subspecific types exist. The most well-known commercial types are the Greek and Turkish oreganos. Oregano is widely grown in gardens not only as a flavoring herb, but also as an ornamental and for landscaping too. It can be grown from seed, cuttings, division, or layering. Oregano is pollinated by bees and it is grown as a good foraging plant for honeybees. It is also a herbal medicine and is widely used in the western world. There are many types of culinary herbs under the genus Origanum; one of them is Origanum majorana or sweet marjoram or simply called as marjoram, which is known to have originated in Cyprus and adjoining areas. In India too, it is grown widely in many states; the production is mainly for the domestic market. This plant is widely used as a garnish and is used for different medicinal purposes in traditional and folklore medicine of different countries. Various compounds have been identified in sweet marjoram. Also, different pharmacological activities have been attributed to this plant. Thyme is a well-known culinary and medicinal herb that has been in use from antiquity. In medieval times, the plant was held to be a great source of invigoration, inspiring courage. It was an emblem of activity, bravery, and energy, and in the days of chivalry ladies embroidered a bee hovering over a sprig of thyme on the scarves that they presented their knights. Thyme was well regarded by the ancient Greeks and Romans for its antiseptic properties and traditional remedies to this day associate thyme with the alleviation of pulmonary afflictions such as coughs. In the nineteenth century AD, constituents of thyme oils were used by dentists to treat oral abscesses and inflammation and as an antiseptic. In the present chapter, the above-mentioned four well-known culinary/medicinal aromatic herbs are discussed in some detail: including their taxonomy, botany, chemistry, functional properties, and medicinal and culinary uses. The discussions on the above spices are based on the author’s book Encyclopedia of Herbs and Spices (CABI, 2017) with the incorporation of subsequent information.