Marjoram

Marjoram hortensis Origanum marjoram

Warning: Do not take marjoram medicinally if pregant.

“Indeed, Sir, she was the sweet marjoram of the salad, or, rather, the herb of grace.” -William Shakespeare.

     About      Planning      Preparation      Care      Pests / Disease      Harvesting      Varieties      Shopping      Links      Forum Topics      Blog Entries      Articles / Recipes     

About Marjoram

Marjoram is a popular herb to grow though less popular than it probably ought to be in the kitchen. Marjoram goes by several names including sweet marjoram, garden marjoram and annual marjoram.

Marjoram is a tender perennial. As a tender perennial for all practical purposes marjoram is typically grown and thought of as an annual. It will not survive even mild winters so cuttings or seeds form the basis for next years' planting in all but the most mild of regions. This herb is a close relative of oregano and will grow in bush form to about two feet in height.

Both appearance and scent are highly sweet with marjoram. Venus is said to have created the plant, touching it with her fingers to give it the amazing fragrance it retains. The plants produce insignificant white flowers that are kept hidden within knobby growth referred to as knots.

Because the herb reatins its scent even after drying marjoram has long been a popular herb for use in nosegays, washing waters and dusting powders. As a cullinary herb marjoram is wonderful for use in pates, stuffings, soups and sausages or anywhere you may find other robust flavors.

Planning

Marjoram seeds are quite small and are best started indoors about six to seven weeks before the last frost. After that date the seedlings may be set out in full sun and slightly alkaline soil.

Preparation

Soil for this herb should be rich in organic material. Place plants about six to eight inches apart or in clumps of to or three plants set about a foot or slightly more apart from one another.

Care

Keep soil for marjoram slightly moist around the plants. Aerate the soil regularly and cultivate often to keep weeds from competing with the plants. After every harvest add a top dressing of compost around the plants.

When flowers show themselves, cut the plants to four to six inches above the soil line. When more flowers appear again later in the season repeat this process.

Marjoram should be watered sparingly and trimmed often enough to keep the plant in shape.

Pests / Disease

Garden-Helper.com does not currently have information about pests and diseases that affect marjoram. Check back soon as we are looking to discover more information constantly.

Harvesting

Harvested garden marjoram leaves may be used fresh or dried. To dry the marjoram, tie stems together and hang them upside down in a ventilated and dark area. Marjoram will dry quickly and retain both scent and flavor quite well. After drying crush the leaves and remove the stems. Store in an airtight container.

Marjoram Varieties

Sweet Marjoram The Marjoram Sweet, 'Origanum majorana', has a sweeter, milder flavor than Oregano. It is wonderful when used fresh in many dishes. Some describe the flavor as having a hint of balsam. Try substituting Sweet Marjoram for Oregano in many popular dishes such as eggplant, Parmesan, or pizza. The plants are bushy, 1 to 2 foot tall and 2 foot wide. They produce small round, pale, grey-green, velvety, aromatic leaves. Tiny white or pink flowers occur in the summer. Sweet Marjoram is primarily used for culinary purposes. Marjoram is used with sausage, egg dishes, cheese dishes, lamb, veal, fish, green vegetables, carrots, beef, eggplant, cauliflower, dressings, squash, and tomatoes. Plant in the spring in well drained soil. Legend has it that if you touch Sweet Marjoram before bedtime, you will dream of your future spouse.

Shop for Marjoram Needs

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Marjoram Links

Amazon.com offers many Marjoram related products.

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