Sweet Marjoram

BOTANICAL NAME:  Origanum majorana

A bushy half hardy evergreen perennial herb.  Grows about 25 - 30 cm, but heights of 60 cm have also been recorded.  It forms many branches and grows into a compact little bush.  The leaves contain essential oil with thymol and carvacrol.   A tea made from the leaves stimulates the appetite and soothes the mucous membranes.  Marjoram is one of the "Big 4" of culinary herbs, (others are thyme, sage and parsley.)

Culinary, use marjoram in soup, with fish dishes, mutton, beef, pork, poultry, use sparingly with eggs and cheese.  Add to salads.

GROWING:  Plant the seeds all year round.  If you live in a cold climate, your plant will give you better results should it be sheltered, and planted in a warm position and full sunlight. Marjoram is an evergreen and must be watered regularly during dry seasons.  Harvest lightly off the plant, as a heavy pruning could kill your plant.  Plant the seeds in seed beds or trays.  When seedlings are 8 cm high, transplant them to their permanent homes, about 30 cm apart. 

The leaves dry well, and keep their colour.  Cut a few sprigs from each plant and dry out enough for no more than 1 year at a time.  When dry store in airtightglass jars.  The dried herb does loose its flavour as time goes on. 

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