Sweet Marjoram
Sweet marjoram, usually grown as an annual, is one
of the most fragrant and popular of all herbs. Sweet marjoram has oval
gray green leaves on 1-to 2-foot-tall plants. Milder and more floral than
oregano this herb needs especially good drainage to grow. Plants thrive on
little to moderate water.
The oil derived from the leaves is used in making perfume.
Culinary uses: Cheeses, eggs, fish, meats, pastas, poultry, rice,
sauces, soups, stews, and vegetables.
Growing Sweet Marjoram
Start the seeds indoors under grow lights about 6 weeks before the last frost date in your region. Plant outside when plants are 3"
tall.. Set out seedlings in full sun in slightly alkaline soil that's rich in organic matter. Place plants about 6 to 8 inches apart, or in clumps of two or three plants set 12 to 14 inches apart, and keep the soil slightly moist until they are growing vigorously. Pinch back stems to maintain a bushy growth habit. After each harvest, add 1 inch of compost in a 12-inch-wide band around the plants.
When flowers appear, cut entire plants to stand 3 to 4 inches tall, and repeat as more flower buds appear. Use leaves fresh, and dry some for winter use. Leaves dry quickly and retain their flavor well. To dry, tie stems together and hang bunches upside down in a shady, dry, well-ventilated place. After drying, remove leaves from stems and store in an airtight container.
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