Marjoram Essential Oil
The ancient Romans and Greeks considered Marjoram to be a symbol of happiness. They used it in cooking and it continues to be a favorite ingredient in many culinary dishes, providing a distinct flavor to sauces, stews, soups, and even salad dressings. Marjoram is traditionally used in Germany as an herb for roasting goose.
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Uses:
Apply topically to help reduce stress and tension
Apply topically to the bottom of the feet to promote better sleep
​​​​​​​Use in cooking when recipes call for dried Majoram
Apply topically to muscles before and after a workout

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Directions for Use:
​​​​​​Diffusion: Place 3-4 drops in a diffuser.
​​​​​​​ Internal: Dilute 1 drop for every 4-fl. oz. of liquid.
​​​​​​​Topical: Apply 1-2 drops, dilute with doTERRA Fractionated Coconut Oil to the area needed.

​​​​​​​Cautions:
May cause irritation to sensitive skin
Keep out of reach of children
Do not use if pregnant or nursing without consulting your doctor
Avoid getting into eyes and ears

Valued for its calming properties and positive effect on the nervous system.
Add to a soothing massage blend for targeting tired, stressed muscles.
Promotes healthy immune function.
May promote healthy cardiovascular system function.
Apply to the back of the neck to lessen feelings of stress.
Use Marjoram essential oil in your next recipe that calls for dried Marjoram. Usually one drop of essential oil is equivalent to two teaspoons of dried herbs.
Apply to muscles before and after exercising.
Blends with Lavender and Rosemary.
Apply to a fussy child’s feet prior to a nap.
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EO Beginners

Aromatic Use

Topical Use

Internal Use

MARJORAM ESSENTIAL OIL RECIPES

1.
Green Greek Goddess Chicken Sandwiches
Ingredients: Chicken marinade: drops Lemon oil, 5 drops Basil oil, 4 drops Marjoram oil, 2 drops Cilantro oil, 2 generous glugs balsamic vinegar, 2–3 tablespoons raw honey, 2 pounds chicken breasts, trimmed and pounded, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ¼ cup olive oil

Spread: 4–6 drops Lemon oil, 4 ounces Greek yogurt, 3 large cloves garlic, minced, 1 avocado, skinned and pitted, 1 tablespoon raw honey, 1 cup fresh herbs, Small glug of red wine vinegar, Salt and pepper to taste

Sandwich: 6–8 brioche rolls or some other buttery, soft bread, 2 cups baby spinach leaves, 1 English cucumber, sliced thinly
​Instructions: Place chicken in large plastic bag. Add marinade ingredients. Marinate for at least 3 hours, or overnight. Place garlic and herbs in a food processor and pulse until chopped. Grill chicken for 8-10 minutes. Allow chicken ot rest for 5 minutes. Cut rolls and prepare to make sandwiches. Add spread to top and bottom half of each roll. Layer spinach on bottom, then add chicken and top off with cucumber.  Serve immediately.
2.
Low-Fat Spinach Artichoke Dip
Ingredients: 14 ounces quartered artichoke hearts, drained and coarsely chopped, 10 ounces frozen spinach thawed and drained, 8 ounces reduced fat cream cheese, 4 ounces diced jalapenos, drained, 2 cups plain, non-fat Greek yogurt, 2 tablespoons butter, 1–2 drops Marjoram oil, 1½ cups parmesan cheese, 
​Instructions: Combine yogurt, butter, cream cheese, and parmesan cheese in a pot and place over medium heat uncovered and allow to melt, stirring frequently. Add spinach, artichoke hearts and jalapenos, mix thoroughly. Add Marjoram essential oil and 2-3 pressed garlic cloves, mix thoroughly. Let simmer for 3-5 minutes. Remove from heat. Serve with bread or pita chips. 
3.
French Cucumber Salad
Ingredients: 1 tablespoon olive oil, 1 teaspoon salt, 1 tablespoon lemon juice, fresh squeezed, 1 toothpick Marjoram essential oil, 1 whole avocado diced, 1 tomato, diced, 1/2 red onion, sliced, 1/2 cucumber, diced
​Instructions: Combine all ingredients in a mixing bowl. Toss to mix evenly. Serve immediately.
DISCLAIMER
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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