Prepare an after-dinner drink and an appetizer with marjoram

Marjoram blossomed ends are gathered between July and September, cutting the plant at 10-15 cm from the ground.
Marjoram is well-known for its digestive properties, its stimulating effect for gastric juices and appetite, its ability to stop fermentation and relax painful contractions due to colitis and gastritis.

You can use it to prepare a digestive wine: let blossomed ends dry, grind them up and soak in 1 l of white wine for 5 days. Drain and keep in closed bottles.
Drink a small glass of it before meals as appetizer, or after meals as digestive wine.

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