Marjoram is used as a spice in the kitchen and helps with various he alth problems. We have tips for you on cultivation and care.
Marjoram (Origanum majorana) belongs to the mint family and is related to oregano. The plant from Cyprus has long since conquered our raised beds and herb spirals. The aromatic kitchen herb can also be cultivated in a plant pot on the windowsill.
Marjoram gives potato dishes, soups and last but not least sausages a characteristic taste. The nickname Wurstkraut is also common. In the following you can read about what makes the spice plant special, what needs to be considered when growing and caring for it and how versatile marjoram can be used.
❍ Short description of plants
| Marjoram (Origanum majorana) | |
|---|---|
| Growth: | up to 50 cm |
| Usage: | Herb bed, pot |
| Flowering: | Summer |
| Location: | Sun to partial shade |
| hardiness: | no |
Marjoram grows in small perennials that are between 20 and 40 centimeters high. Garden marjoram differs from oregano in its dark green, relatively large and slightly hairy leaves. The opposite leaves appear almost round and are about 2.5 centimeters in size.
The hermaphrodite inflorescences appear from June. The flower consists of a downy, hairy calyx and white petals. Round fruits about one millimeter in size develop from this.
Origin and Distribution
You could describe marjoram as an exotic spice. The original homeland of sausage herb is in the Arabian region, probably in Cyprus. Marjoram has been known in our latitudes since the late Middle Ages. In Central Europe, monks began to cultivate marjoram in the monastery gardens in the 16th century.
Today, the plant is deliberately cultivated throughout the Mediterranean region, as well as in Central and Eastern Europe. The area under cultivation in Germany is around 600 hectares. This means that leaf parsley alone is being cultivated on a larger scale in this country. The focus is on theMarjoram cultivation in Germany on Saxony-Anh alt. The region around Aschersleben, in the northern Harz foothills, is favoured.
Ingredients
Marjoram is rich in essential oils. However, the content of these he alth-promoting substances varies greatly. A plant can contain up to 3.5 percent essential oils.
Tip: The concentration of essential oils is highest during the flowering period.
The soil, the climate and the season influence the concentration of the ingredients.
In addition to essential oils, the following substances are also included:
- Flavonoids
- Ascorbic Acid
- Bitter substances
- tannins
- Rosmarinic Acid
- Glycosides
Tip: The phenols found in the related oregano are not contained in marjoram.
Marjoram as a spice
The high proportion of essential oils gives marjoram a strong and intense taste. For the housewife, a more economical use is recommended. The leaves give mashed potatoes, poultry or game dishes a distinctive taste. Not to be forgotten is the flavor of numerous types of sausage, which gave marjoram its nickname. It can be used fresh, dried or frozen.
Tip: Even when dried, marjoram still has the full aroma.
Based on the cooking tradition in the oriental region, marjoram can be used to flavor bean or lentil dishes. Hearty stews get an intense taste by adding marjoram and bacon.
Occasionally, marjoram is also found as an ingredient in the "Herbs of Provence" mix. However, the spice does not appear in the basic Mediterranean mixture.
Marjoram as a medicinal plant
The use of marjoram as a medicinal plant dates back to ancient times. The Arabs used the herb as a remedy for drunkenness. The ancient Greeks even said marjoram had aphrodisiac properties and consecrated the herb to the goddess Aphrodite.
Essential oils have a positive effect on digestion. Every housewife can take advantage of this property and make hearty dishes more digestible by seasoning it with marjoram. If marjoram comes into play, flatulence and cramps can be relieved. Marjoram ointment can be used against flatulence in babies.
The use of marjoram has also proven itself for migraines, insomnia or nervous restlessness.
In summary, marjoram promises reliefwith the following complaints:
- Indigestion
- Fatigue
- Blowing
- Loss of appetite
- Headache
- nervous restlessness
- Wound Healing
- Sniffle
Marjoram oil is also suitable for external use. The thin, yellowish liquid is the result of the distillation of marjoram and water. For colds, marjoram oil can be added to a steam bath. The vapors clear the sinuses.
Women can counteract menopausal symptoms with marjoram. If the dried leaves are placed in a linen bag and heated in the oven or microwave, an effective migraine remedy has been found.
Tip: If you suffer from toothache, drip some marjoram oil into the affected tooth.
Marjoram as a garden plant
Marjoram should not be missing in any herb garden. The herb can also be cultivated on the windowsill or in the balcony box and is robust and not very demanding.
❍ plant marjoram
Find the right location
Marjoram will be able to unfold its full aromatic power in a sunny location. The location should also be sheltered from the wind. In the herb spiral, marjoram finds its favorite place in the driest and warmest spot.
Marjoram also thrives in partial shade, but then it will lack its typical aroma and develop a more grass-like taste.
Warning: Marjoram does not get along with itself and should therefore not be cultivated in a location where the herb has already been in the last three years.
Selecting the ideal substrate
In its original home, marjoram thrives under comparatively poor conditions. However, Cyprus soil is considered to be quite fertile. Therefore marjoram does not necessarily have to be planted in poor soil and also tolerates nutrient-rich substrate.
A loose and well-drained soil is ideal. Heavy clay soils should be mixed with sand. A humus-rich, calcareous soil is welcome for the herb. The soil can be a little damp. However, it is important to avoid waterlogging.
Tip: If the soil is fertilized with compost, the aroma of the marjoram suffers.
Planting Instructions
Marjoram is either sown directly in the bed or pre-cultivated under glass. Pre-grown herb pots are also commercially available, which can then be planted out in the garden or cultivated on the windowsill.
The sowing - step by step
- Select seed container or location
- Fill in substrate
- Spread seeds evenly
- Do not cover seeds with soil
- Moisten the soil
- Wait for germination
- Separate plants
- Plant out marjoram
If the marjoram is to be sown directly outdoors, you should wait until after the Ice Saints. The plant needs a lot of warmth and needs temperatures above 15 degrees for germination.
Warning: Marjoram needs light to germinate. The seeds should not be covered with substrate.
For sowing in a pot on the window sill the months March and April are ideal. Marjoram should be sown evenly but not too densely. The seeds are only lightly covered with substrate.
The ideal germination temperature is 20 degrees. If small plants have emerged, they are transplanted into individual pots. The young plants can go into the bed from mid-May. A planting distance of 25 centimeters should be maintained there.
An overview of the most important planting tips
| Care measure | Explanation |
|---|---|
| Select Location | • sunny • warm • bright • sheltered from the wind |
| Prepare substrate | • loose • fresh • calcareous • moist |
| planting | • sow outdoors from mid-May • preculture indoors from February • plant early pots of herbs directly |
❍ Caring for Marjoram
Pouring marjoram correctly
The marjoram is watered moderately. A moist soil is tolerated. The robust herb easily withstands longer periods of drought. It is important that you do not overdo it and waterlogging occurs.
Fertilize marjoram correctly
No fertilizer is necessary for outdoor cultivation. Moderate amounts of compost in spring enhance the soil. If you fertilize too intensively with animal manure or compost, the marjoram loses its aroma, as already mentioned.
If marjoram is cultivated in a pot or planter, there is a higher nutrient requirement. During the growth period, a commercially available herb fertilizer should be used regularly.
An overview of the most important care tips
| Care measure | Explanation |
|---|---|
| Casting | • water moderately • no waterlogging • tolerates prolonged drought |
| Fertilize | •Compost when planting • too much natural fertilizer damages the aroma • when cultivating in pots, use herb fertilizer regularly |
| Cut | • best time during flowering • dry possible, aroma remains intact |
Recognize diseases and pests on marjoram
Diseases rarely occur on marjoram. Occasionally an infestation with aphids is observed. From time to time snails enrich their menu with the leaves of marjoram.
Aphids can often be removed with a hard jet of water. In the case of a stubborn infestation, spraying with garlic broth or mild soapy water will help. The snails can be collected. A barrier made of pine needles or a trace of coffee grounds will usually drive away the pests without any chemicals.
Overwintering marjoram
The one-year garden variety Origanum hortensis is usually sold in stores. In its wild form, marjoram is perennial, but only partially hardy in our latitudes. Light frosts are tolerated. The plant usually tolerates temperatures in the single-digit minus range and sprout again in spring.
If the marjoram is cut back in late summer and covered with leaves and twigs before the first night frosts, there is a good chance that the winter will be survived.
Annual marjoram is often advertised as it turns out to be more aromatic than the overwintered variety.
However, if you consider that marjoram develops an amazing aroma and only a few leaves are needed to achieve the desired flavor, there is nothing wrong with the perennial variety. If you simply use a few more leaves, there will be no disadvantages in terms of taste.
❍ Harvesting Marjoram
Marjoram is one of the herbs that develop their most intense aroma during flowering and are therefore also harvested during the flowering period. Specifically, these would be the months of June to September.
The essential oil content is highest in the morning or early afternoon. Some fresh shoots for the cooking pot can be harvested throughout the summer.
If you want to dry the herb, you can loosely tie the cut shoots together and hang them up in a dry, airy place. Since marjoram retains its flavor even when dried, it can be used in scented sachets or potpourris.