MARJORAM

MARJORAM:

Also Known As: Knotted Marjoram and Oregano

HISTORY:

Most know marjoram is a culinary spice. Ancient Greek couples wore marjoram wreaths at weddings. If you want fresh smelling bed sheets, hang a few sprigs in your linen closet.

PREPARATION:

Lots of cookbooks suggest using marjoram instead of oregano for sweeter and spicier sauces. The truth is, the oregano on your spice rack just might be marjoram. All of marjoram species are also called oregano, but only a few of the oregano plants are called marjoram. You really cannot taste any difference between the two.

  • Infusion:

Add 1 to 2 teaspoons of dried leaves and flower tops to a cup of boiling water. Steep for 10 minutes and drink no more than 3 cups per day.

  • Tincture:

Use one half to one teaspoon no more than 3 times daily.

USE: (Grow Your Own)

Marjoram grows best under full sun and rich, well-drained soil. Germinate plant indoors and then transplant it outdoors after the frost season has passed. Arrange the seedlings in groups of 3 spaced 8 inches apart. Five clumps, that’s fifteen plants will satisfy most cooking needs for one family. Leaves can be harvested anytime, but in the autumn the entire plant can be harvested down to 1 inch above ground. Store in air-tight containers. Marjoram dries very easily.