Marjoram

Origanum marjorana

Features

Marjoram, also known as sweet or knotted majoram is a tender bushy perennial herb that is often grown as an annual as it does not survive in cold winters. It can grow to 60cm or more producing small oval leaves covered with fine hair. The leaves are a light green colour on top and grey-green underneath. Small white flowers appear in clusters during the summer months and produce tiny light brown seeds.

Growing Methods

Seeds are usually planted in seed boxes and pot into small containers once the first few leaves have formed. Once the seedlings are established plant into the garden during spring 15cm apart.

Marjoram should be watered adaquately but not over watered, little fertiliser is needed to well mulched soil. Liquid fertiliser can be applied every six weeks. If aphids or spider mite appears hose down or treat with insecticide.

Harvesting

Leaves can be picked at any time. If drying, place them in a dry, cool spot. Leaves can be stored in airtight jars or chopped finely mixed with a little water and stored in ice cubes.

Uses

Marjoram has a mild oregano taste for which it can be substituted. The leaves and flowers are often used in salads, stuffings for meat and poultry, or in marinades. The flavour also blends well with most vegetable dishes and is often used in a bouquet garni.

The dried leaves make a refreshing herbal tea and adds fragrance to pot pourris.