MARJORAM SWEET Herb Garden Medicinal Culinary Perennial Non-GMO 1000 Seeds
Fresh, Pure Seed – No Fillers
PRODUCT DESCRIPTION
This perennial is usually grown as an annual and has a
lovely sweet aroma and a mild oregano flavor. The small grey-green leaves
should be picked before flowers appear and will retain their flavor when dried.
These are attractive plants for the herb garden too.
Marjoram can be found in the earliest records of herbs and
medicines, being valued for its antiseptic properties and its warming, relaxing
effects; it treats anxiety, insomnia, tension, and poor digestion. In "The
Herball," published in 1597, Gerard recommends marjoram for those
"given over to much sighing." Its Latin name is derived from Greek
words that mean "joy of the mountains." According to Roman legend,
the goddess of love, Venus, gave marjoram its scent "to remind mortals of
her beauty". This herb is said to bring happiness and warmth and banish
sorrow, being traditionally used at both weddings and funerals; it also makes
an excellent shrub, and was planted in English knot gardens and mazes. Its
culinary use dates from the 1300s in Italy and Spain, and it became a well
known herb in all of Europe by the Middle Ages. Though marjoram has been known
in America since colonial times, its common use began after World War II when
soldiers returned with a taste for food in the Italian style. Today, marjoram is
used extensively in Greek and Mediterranean cuisine.
FAST FACTS
HOW TO GROW
Sowing: In short growing seasons, start marjoram inside
about a month before the last frost; sow Sweet Marjoram seeds just beneath the
surface of the soil and keep evenly moist at a temperature of 65-70 degrees F.
Germination can be very slow, taking up to 21 days. Transplant well after the
last frost, since marjoram cannot tolerate cold. Place the seedlings
10-12" apart in light, well drained soil and full sun. Marjoram can also
be direct sown after the last frost, planting the seeds 6-8" apart and
thinning the seedlings to 10-12". Marjoram also grows very well as a
container plant or houseplant.
Growing: Marjoram thrives on neglect, preferring slightly
dry soil and strong sunlight because of its Mediterranean origin. Water only if
drought conditions persist.
Harvesting: Harvesting of the leaves or entire sprigs can
begin when the plant reaches a height of 6". The best time to harvest the
leaves is the morning after the dew has dried. Keep the plant trimmed to
prevent flowering, since the leaves grow bitter after the plant flowers. Since
heat tends to dissipate the flavor, add fresh marjoram to dishes immediately
before serving. The leaves can also be dried or frozen for future use.
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