5. Leaf Marjoram – sometimes called sweet marjoram is a member of the oregano family. It originated primarily in the Mediterranean and Middle East areas. The plant grows from 10 to 24 inches tall and makes an attractive hanging plant. The abundant gray-green leaves have a sweet spicy fragrance and flavor. When starting to bloom, the flowers form small knots before opening into small white or pink flowers. Sweet Marjoram is cold sensitive and will need to be replanted annually. It can be grown in a pot indoors in a window with lots of sunlight. Growing indoors, the plant may need supplemental T5 florescent grow lighting.
Starting – When starting in pots, use at least a 6 inch pot. Sweet Marjoram tolerates a wide ph range from about 5 to almost 9. Plant seeds ¼ inch or less. Keep soil moist but not wet to encourage germination.
Place plants in a sunny location where there is at least 5 hours of sun per day. In 8 to 15 days you should start to see some seedlings breaking ground. At this point, thin to one or two plants per pot and eventually one plant per pot. A suggestion is to plant a couple of pots for continual usage. Cutting or pinching back the tops of the plants will cause a bushier growth. If starting from plants, use a soil that drains well. Allow soil to dry but not bone dry between watering. Do Not Overwater as marjoram is susceptible to root rot.
Harvesting – When the plant reaches 6 to 8 inches or 15 to 20 cm tall, the leaves may be picked for use.
Storing – Sweet Marjoram stores well when dried. For the best flavor, cut stems near soil level right after the flower buds form and before flowers appear. Then tie stems into bunches. Hang bunched stems in a dry location away from the sun. After dried, pluck leaves and store in airtight containers out of the light. When dried and stored, marjoram’s flavor becomes more powerful.
Uses – The tender stems, leaves and flowers may all be used. This herb’s taste is deceiving so use it sparingly in salads, squash, cauliflower, peas, spinach and similar vegetable recipes. Use it in your Italian recipes especially red sauce, meat pies, sausage, lamb, omelets, on poultry, seafood, in salads, on fresh or cooked vegetables, herb butters and in salad dressings just to mention a few.
Marjoram 4/15/2012