Preparation:
Labiatae family Language and mythology: In ancient Egypt, marjoram was used in healing, disinfecting, and preserving. Aphrodite, the goddess of love, was said to treasure this herb. The Greeks called this plant Ôjoy of the mountainÕ and used it to make wreaths and garlands for weddings and funerals. During the Middle Ages, European ladies used marjoram in nosegays. Description: Marjoram is similar to oregano, but it has a finer texture. This tender perennial has a dense, shallow root system and is grown as an annual. The square, branched stem has gray hairs. The tiny white, pink, and red flowers are knotlike and shaped before blooming in spherical clusters on spikes or corymbs. The pale green leaves have gray down. They are opposite, elliptical, entire, and 1/4 to 1 inch long. The seed is a tiny light brown nutlet. Plant type and hardiness: Tender perennial; hardiness zones 9 to 10. Height and width: Height 10 to 12 inches; width 10 inches. Light and soil: Full sun; well-drained, rich soil with a pH of 6.9. Pests and disease: None noted. Cultivation: Take cuttings of new shoots (about 3 inches long) in late spring when the leaves are firm and will not wilt when placed in sand. Plant well- rooted cuttings in the ground about 12 inches apart or plant in pots outdoors. If seeds are used, sow in a seed-box in spring; then plant outside when the plants are 3 inches tall. Cut out old wood that becomes leggy at the end of winter, and replace plants every four years or so to prevent legginess. Companion planting: Marjoram attracts honey bees and helps the garden. When grown near stinging nettle, marjoramÕs essential oil is said to become stronger. Propagation method: Seeds. Bloom time and color: July to September; white, pink, and red. Harvesting: In late summer to early autumn, harvest plants at the peak of bloom or just before they are in full flower. Cut the stems with flower heads attached and dry on screens or hang in a cool, airy place and catch leaves that fall. Strip leaves and flowers after they are crispy and dry. Store in airtight containers. Fresh marjoram also can be frozen in ice cube trays or in foil for up to two weeks. Herbal uses: Aromatic, cosmetic, decorative, and medicinal. Aromatic qualities led to its historical use as a strewing herb. It has mild antiseptic properties and is added to herb bath mixtures. The leaves and flowers are used fresh or dried in cooking many foods, including beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes. It flavors stews, marinades, sautes, dressing, vinegars, butter, and oils. The plant can be grown in containers. Dried marjoram can be added to herb wreaths, especially culinary wreaths. It also is used to make olive green dye. It is said to have some medicinal qualities. |
