 |
Growing Sweet Marjoram
Marjoram or sweet marjoram (Origanum majorana ) is an annual herb related to the perennial oregano I love to use in my tomato sauces. Generally, it has a sweeter and lighter flavor than the perennial oregano.
Start the seed indoors by first soaking them for 8 hours. Sow and cover (only very lightly) to hold moisture around the seed (they don't require darkness to germinate). If you keep your soil temperatures at 70F, you should see plants in 10 days. If you allow your seeds to get cold, you may never see plants as the seeds will rot. Transplant the smaller plants into pots for growing on when they develop 4 true leaves (this should take them another 2 weeks or so) Once the plants are transplanted, they can be grown at 55-60F for 6-8 weeks before you put them outdoors. Back the sowing date up approximately 8-10 weeks from the time you want to put the plant outdoors. Alternately, seeds can be sown directly into the garden - plant seeds 2-3 inches apart and then thin the young plants to 12-inches apart. The plants can be dug in the fall, potted up and kept alive during the winter (if you're good at such things). I personally note the seed is so inexpensive as to make this way too much work for this lazy gardener who prefers growing other plants during the winter.
Pick the tender, young oval top growth. Do not use the older woody growth as it becomes bitter. Keep the plant trimmed to produce new growth. Sweet Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders. As a final note, I'm told the ancient Greeks believed that marjoram growing on a grave allowed the person buried there to have eternal peace and happiness. Might be tough to do over here in USDA zone 4 but it is likely worth a try. Click here to ask a question about sweet marjoram
|
