How to Grow Marjoram
Shakespeare knew his herbs, and characterized them in his work. In All’s Well that Ends Well, someone gives a compliment, describing another as, "the sweet marjoram of the salad, or rather the herb of grace." It is a delightful herb, at once sweet and savory. Use it in sauces, egg dishes, fish, poultry, and, as the Bard alludes, in salads.
8-14 Days 70f
6" - 8" apart
DAYS OF HARVEST
Start the tiny seeds indoors under grow lights about 6 weeks before the last frost date in your region. 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.
As all the seeds do not ripen at the same time, keep a close watch when the flowers start drying. At this point cut off the seed heads, place in a paper bag and hang in the shade. Later on the flowers can be stripped and sieved and carefully blown or winnowed.
The seeds will last five years. They are oval and red-tinged. There are 12 000 seeds to the gram.
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