Marjoram is a perennial herb in the mint family known for its sweet, citrus-pine flavor. It's popular among Mediterranean cuisine.
It is normally grown as an annual.
Useful gardening information
This plant will add ascetic and fragrant qualities to wherever you choose to cultivate it. Marjoram can be grown in your garden or indoors as a potted plant and works well as a hanging plant as well. Marjoram has a rather wide pH range, but prefers a level from 6.5 to 7.5. Marjoram enjoys a lot of sun, so be sure you keep your indoor plant near a window, or supply it with sufficient fluorescent lights.
Marjoram seeds should be planted a quarter of an inch under loose and well drained soil and should take about 1-2 weeks to germinate, it is also easy to start a new plant by root division of an existing one. Water your marjoram regularly, making sure not to over water. Carefully allow the dirt to become dry between waterings. Marjoram grows well with most other plants and should be ready to be harvested about 3 months after being planted.
Once the plants are at least 4 inches tall, pick fresh leaves as needed. The best time to do this is just before the plant flowers, when the flavors of the leaf are at their peak.
Though resilient to most diseases, marjoram occasionally falls prey to aphids or spiders, and may develop root rot when kept too moist. Bees, birds, and butterflies are known to be attracted to marjoram, making it a good herb to have around.
Links to useful information on the web:
How to grow and use Marjoram
H816 Marjoram, Sweet/Knotted ( Origanum majorana }
Heirloom plant that is a perennial, but usually grown as an annual, growng about 12" tall.
It has a sweeter, less harsh flavor than oregano with a hint of balsam. Fresh or dried leaves are used to flavor eggs, vegetables, sausages, lamb, pork, bean soup,
stuffing, etc. An important seasoning in German sauces.
HR540 Sweet Marjoram ( Majorana hortensis )
Sweeter flavor than oregano, its relative, very useful in many cooking recipes. The dried leaves keep well. The plant is probably originated in the eastern Mediterranean countries and is now cultivated in central and southern Europe as well as in North Africa. The plant grown in the United States is used as a culinary herb and not for the production of essential oil. Leaves adds zest to meats, poultry and sausages. Makes a nice background plant for flower gardens. Grow as an annual in the garden, reaches about 12" tall.
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