Marjoram Pot Seeds
A classic herb and a must in the herb garden
Info: Marjoram is an indispensable seasoning in the kitchen, ideal for meat and potatoes and the universal spice for sausage products. It is often used in Mediterranean and Mexican cuisine. Its intense, distinctive aroma unfolds best in meat dishes, soups and sauces. Marjoram is an excellent herb for drying, the leaves will have the strongest flavour just before the plant starts to flower.
As a healing herb, it acts antispasmodic, nerve-strengthening and serves as a tea infusion against colds and cough.
Sowing & Cultivation: Start sowing indoors 6 to 8 weeks before last frost date (mid march). The seeds can also be sown outdoor in early summer once all danger of frosts have passed (mid-May). When sowing, press seeds in slightly, but do not cover them with soil ("light-germinator"). The young plants should be planted outdoor only after the last frost. Majoran is also suitable for pot culture. Likes sunny and warm locations. Avoid over-feeding or over-watering to maintain pungency of flavour in the leaves, but keep in mind that container-grown plants need to be watered more often than plants grown in the ground.
|Botanical name||Origanum vulgare|
|Sowing||March - June|
|Location||Nutrient rich soil in sunny to half-shady position|
|Harvesting||best aroma of leaves shortly before flowering (Jun - Sep)|