Abstract:
The problems of improving and deepening the organoleptic characteristics proper to various foods underlie civilization.
Natural additives come from the vegetable world, being used as whole plants, roots, leaves, flowers, fruit or seeds from
different plant species, one of them being the Origanum vulgare or marjoram.
Therefore, the paper presents an overview of the research carried out in Romania and abroad, regarding the main
elements of agrobiology of this important aromatic herb and spice, Origanum vulgare. The general scheme of this
synthesis is presented in a conceptual model on the main elements of agrobiologic study regarding: breeding, land
choosing, establishing age, distances and density, irrigation system, fertilization regimen, harvesting methods.
The theme chosen for study is of great interest if we consider that there is too little information in our country on the
growing and efficiency of this crop. Compared with other vegetable crops, the cultivated herbs and spices cover an
insignificant area. Their growing importance, however, has to be determined not so much by the planted area, as by
their specific value. By deliberately using specific aromatic herbs and spices in foods, they contribute with the
substances they contain to the improvement of the their nutrient quality; the prevention of discoloration or the
emphasizing of the coloring of the foods; the prevention of spoilage due to oxidation by antioxidants and sinergent
components; the prevention of physical degradation of the foods; the prevention of spoilage due to microorganisms with
the help of their antiseptic and antibiotic elements, etc.
The scientific information in this paper will underlay the research that is to be conducted in the thesis.
This paper provides a source of information both for industry professionals and for small farmers who want to
modernize their agricultural structures and to practice commercial farming in order to increase economic efficiency in
view of profound character of agriculture transformation.
