Herb

Origanum onites (Labiatae)

Appearance:

Marjoram is a bushy plant reaching some 60 cm (2 ft) in height. Marjorams have a pleasant and distinct aroma. Pot marjoram is somewhat stronger and it is one of the most popular of the cultivated herbs, flourishing in temperate climes. Flowers are pink and white in summer.

Usage:

Flowers and leaves can be used for potpourris. A favorite culinary herb with many uses in stews, soups and stuffings.

History:

Many people get confused about marjoram. Before the Second World war common marjoram (O. vulgara), a red-stemmed perennial which spreads by means of small rhizomes was dubbed wild marjoram in most American cookbooks. Modern cookbooks refer to it as Oregano. To compound this confusion, some Southern U.S. states refer to an unrelated plant as marjoram. Get a photograph to be sure of identification..

Sweet marjoram is a native of North Africa. It likes temperate climates: in Summer it has purple/blue flowers mixed in with leaves ballooning at the stem tips. This untidy knot-like appearance gives it the nickname of ‘knotted marjoram’. it is also regarded as the best type for cooking as it has he best flavor.

Cultivation:

Pot or wild marjoram grows well from seed sown in spring, summer cuttings or root division in autumn (fall). Sweet marjoram needs to be treated as a half hardy annual.

All kinds of marjoram can be started by sowing indoors or in cold frames early in spring, and are ready to transfer when the thermometer reads around 10deg C. or 50deg F.

Harvesting:

Pick straight off the stems. All the marjorams dry well for winter use.

Pete Steel has grown herbs for 25 years in several different climates and soils. The result is a book on herb growing called “Kung Fu Herb Gardening Exposed”. It covers all aspects of herb gardening and herb usage.

Other than that animals are life essentials and fishing is wonderful. The sea is the only environment that counts next to a garden plot.

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