Marjoram doesn't like the cold - knowing how the aromatic spice grows and can be harvested in your own garden is still a joy!
Marjoram (Origanum majorana) belongs to the same genus as oregano (Origanum vulgare). Despite the close relationship of the two lamiaceae (Lamiaceae), there are differences in cultivation. We will show you what to look out for with marjoram. In any case, the spice is very popular in hearty home cooking and is therefore also referred to as sausage herb. It is also ideal for storage, so that the kitchen year can easily be covered with provisions from the garden's own harvest. But now to important tips and tricks in the cultivation of the Mediterranean herb.
1. The right location for marjoram
The original origin of marjoram is in the Near East (Cyprus and Turkey). Accordingly, he likes sunny places that are not too rich in nutrients and have as permeable a subsoil as possible. The soil must not tend to waterlogging - this promotes threatening root fungi. Loamy and clayey soils that are too heavy should be loosened up with sand or pumice stone. Regularly working in compost or manure in the spring also helps in the long term to create a loose and humus-rich soil. If you want to be on the safe side, use a special soil such as our peat-free organic herb and seed soil, which is precisely tailored to the needs of herbs.
2. Multiply Marjoram
The easiest way is to propagate marjoram from seeds. From March it is sown in the warm on the windowsill. If the temperature is around 18 °C, the seed will germinate after 15 to 20 days. However, the seed must not be covered with substrate, since marjoram is a so-called light germinator. From mid-May you can take the plants outside in pots or in beds. Due to the sensitivity to frost in this country, sowing outdoors may take place no earlier than the end of April, preferably from mid-May.
In principle, marjoram can also be propagated by cuttings in summer. However, most frost-sensitive varieties are only cultivated as annuals, meaning that a decent harvest cannot be brought in until autumn.
3. Pour and fertilize marjoram
Slightly more pronounced dry periods do not in themselves pose a life-threatening problem for marjoram. But thanks to a balanced and appropriate water supply, it grows stronger. It is also important not to water too much, as this could cause unwanted waterlogging. Above all, the sensitive young plants in the home preculture should be protected from drought.
If the marjoram is planted in the bed, no additional fertilization is usually required. In pots, occasional fertilization can be beneficial during the main growth period. But too much fertilization causes a lower aroma intensity. You should therefore rely on a primarily organic organic fertilizer with a long-term effect, such as our Plantura organic universal fertilizer. This releases its nutrients slowly and gently, thus preventing over-fertilization.
4. Caring for Marjoram
If the marjoram is harvested, there is no shaping cut. Without pruning, however, the sausage herb can tend to lignify in perennial cultivation. Then it should be cut back in spring by two thirds to just above the possibly woody areas.
Here in Germany, marjoram is not actually hardy due to its lack of winter hardiness and is therefore only grown once a year. However, some robust varieties survive mild winters outdoors, but are rather weaker in aroma. You can also try to overwinter less frost-resistant varieties indoors and bring them back outside after the cold phase. Then, however, the high light requirement of the spice could also cause problems in the dark season. You can find more information on marjoram care in our special article.
5. Marjoram harvestn
Marjoram has the strongest flavor when it is harvested just before or when the flowers begin to develop. The formation of the flowers costs the plant a lot of energy and is at the expense of the production and content of essential oils. Whole shoots are simply cut off a few centimeters above the surface of the earth. This allows the herb to sprout again if you leave the lower leaves standing. However, the ornamental flower will be removed when allShoots clearly delayed. Alternatively, it can be harvested after flowering, but then the characteristic taste is greatly reduced.
6. Storing Marjoram
Like many Mediterranean herbs, the usability of marjoram can be extended by drying, freezing or soaking in oil. If whole shoots are hung in a dry place for two weeks, the leaves can then be rubbed off and can be used for several years. However, drying causes a loss in flavor intensity. If the finely chopped leaves are frozen freshly harvested, they can be used in the kitchen all year round as needed, just like fresh marjoram. After harvesting, the shoots can also be preserved in olive oil. However, the parts of the plant must be completely surrounded by the oil to avoid mold growth. The oil absorbs the flavors of the marjoram, creating a flavorful oil that's great for salad dressings and frying.