Grow 15 Herbs for the Kitchen by Sheryl L. Felty

Author:Sheryl L. Felty
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1981-03-25T16:00:00+00:00

Fennel (Foeniculum vulgare)

Marjoram

Majorana hortensis or Origanum majorana

Throughout history, marjoram has symbolized sweetness, happiness, and well-being. Shakespeare called it the “herb of grace.”

Marjoram is a tender perennial native to the warm Mediterranean. In colder climates, it is grown as an annual. The plant reaches eight to twelve inches in height and has short, branched, squarish stems. The small, oval leaves are grayish green and covered with a fuzzy down. Little balls or knots grow out of the leaf clusters and the end of the branches in the midsummer. From these, white or pink flowers emerge.

Marjoram thrives in a light, rich soil in full sun. It prefers a neutral pH. Since it has a shallow root system, mulching around the plant helps to retain soil moisture and keep the weeds down.

Marjoram seeds can be sown directly in the garden after the soil has warmed up. Germination is slow — usually about two weeks. Keep the seedbed moist until the plants have sprouted. Marjoram can also be started from cuttings, layering, or division. Set transplants about a foot apart.

Marjoram is highly aromatic and its flavor improves with drying. Harvest just before the flowers open.

Marjoram is traditionally used in sausages and stuffings.

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