Marjoram is a powerful spice that can be used in a variety of ways in the kitchen. Here's everything you need to know about the herb.
Marjoram (Origanum majorana) is a mint (Lamiaceae) closely related to oregano () Origanum vulgare). Nevertheless, there are some properties that distinguish marjoram from classic pizza herb. While oregano can be grown for several years due to its extensive winter hardiness, marjoram usually leaves the garden because of the cold temperatures. The herb, which is native to Asia Minor, found its way to Central Europe early on. For the Greeks, marjoram symbolized happiness and served as a necklace for bridal couples. In the Middle Ages, the herb was not only used for healing stomach problems and wounds, but also for psychological problems and speech disorders. In this country it is also called sausage herb, as it is used in many recipes for sausages as a classic flavor component. In our regions, however, the temperatures are usually not conducive to overwintering cultivation. Everything else that needs to be considered when growing marjoram is explained in detail below, so that nothing stands in the way of a rich harvest.
Cultivation: Marjoram in your own garden
Location
In accordance with its original origin (Cyprus and Anatolia), marjoram prefers sunny locations. As for most herbs from more Mediterranean regions, the soil should be well drained. If the soil is too heavy (loam, clay), it is advisable to loosen it up with sand or pumice stone. A special herbal soil such as our peat-free Plantura organic herb and seed soil is ideal. Regularly working in organic matter such as compost or manure at the beginning of the year can also help loosen up heavy soil.
You will find all the important tips and tricks for your herb bed in our guide to growing marjoram.
Reproduction
Marjoram can be propagated quickly and easily by sowing. The best way to do this is to raise the seedlings in the pre-cultivation on the windowsill and then (from mid-May) plant them outdoors orput in a pot in the garden. The month of March is best suited as a sowing date for this. However, if the seed is to be sown directly outdoors, it can lead to frost-related failures if the seed is strewed into the bed before the ice saints in mid-May. Germination occurs relatively quickly after 15 to 20 days when the temperature is constant around 18 °C. It should also be noted that marjoram is a light germ. Therefore only press the seed and do not cover it with substrate. This can significantly delay germination or even prevent it entirely.
Watering and fertilizing
Marjoram is basically used to dry periods. However, a steady and good water supply promotes growth. Especially in the young plant phase in the growing pots on the windowsill, dry substrate should be avoided. On the other hand, waterlogging must not occur, which in turn encourages infection with life-threatening root fungi.
If the plants are planted in the bed, no fertilization should be carried out apart from the preparatory incorporation of primarily organic fertilizers such as our Plantura organic universal fertilizer or compost in spring.
Maintain
Marjoram is otherwise relatively easy to care for. An attractive growth habit can be maintained with harvest pruning. If the herb is to be cultivated for several years in our latitudes, this must be taken into account when choosing the variety. However, the hardy varieties usually have a much less intense aroma.
You can find even more useful information about caring for marjoram here.
Marjoram: varieties and their properties
The original form of marjoram is more or less hardy, but has a relatively weak aroma. For this reason, mostly more intensely tasting breeds are cultivated in this country, which, however, are not to be overwintered in the bed. We introduce you to different varieties with their characteristic properties:
- 'German Marjoram': conspicuous elongated inflorescence in the form of a spike; less heavy leaf formation.
- 'French Marjoram': high-yielding and profusely branching with a short, stocky inflorescence.
- 'Gentile': perennial but sensitive to frost; good for drying.
- 'Italian Marjoram': robust variety with a strong aroma and a relatively dark colourFoliage.
- 'Marjolaine': annual, but well suited for growing in pots.
- 'Tetrata': early ripe variety with dark green foliage.
Ultimately, a suitable variety can be found for every garden that meets the balancing act between the two requirements of aroma intensity and winter hardiness.
Marjoram: Harvesting and Storage
When harvesting marjoram, timing is crucial. If harvested before or at the beginning of the exhausting development of the flowers, the best content of the flavoring essential oils can be achieved. Incidentally, marjoram flowers from June to September, so the main harvest should already be at the beginning of June. The shoots are cut off about 10 cm above the soil surface. This promotes the branching of the plant and some leaf mass remains for energy production. The decorative flowering is of course significantly delayed if the entire plant is harvested. Marjoram is therefore a very fast-growing herb: a rich harvest can be harvested just three months after sowing.
In addition to the freshly harvested use of marjoram, the herb is also good for storage. The leaves can simply be frozen after the small hook. Depending on your needs, you can use your own supplies all year round with almost no loss of aroma. If small losses in taste intensity can be tolerated, drying the whole shoots is also an adequate preservation method. After two weeks hanging up in a dry place, the subsequently rubbed marjoram leaves can be stored in an airtight container for several years. Furthermore, a marjoram oil can be produced easily and simply. The fresh shoots are simply placed in a vessel with olive oil. The flavorful herb oil can then be used for salad dressings or for frying.
Use of Marjoram
The characteristic aroma of marjoram is very popular in the kitchen. Especially in the preparation of meat speci alties, it is indispensable. It is not for nothing that it is also called sausage herb. Depending on the variety and the time of harvest, marjoram should be used with restraint due to its sometimes enormous flavor. In addition to meaty dishes, it also goes well with potatoes and hearty stews. It is also a member of what is probably the most famous potpourri of herbs, the "Herbs of Provence".proven. As an ointment it promotes wound healing, as a tea it helps with stomach problems and colds. However, the use of marjoram for medicinal purposes should not be continued for more than two weeks at a time. Otherwise, due to the intense essential oils, headaches could be caused.
Even if marjoram lacks steadfastness in winter - the medicinal herb more than deserves a place in the bed or in a pot on the terrace.
You can find out more about harvesting and storing marjoram in this article.