(as of Apr 07,2021 14:48:50 UTC – Details)
An annual plant that grows 10 to 20″ tall. Leaves are small. The flowers are small and white. The cutting is carried out when the shoots have a height of 2 in. Leaves, stems, and seeds contain essential oil with a pleasant aroma and spicy taste. This is an excellent seasoning for meat and fish dishes, as well as for vegetable mix. Used for home cooking, fresh and dried as a spice.
When growing marjoram plants, it’s generally best to start the seeds indoors during late winter or early spring. Push seeds just below the soil surface. Seedlings can be transplanted outdoors once all threat of frost has passed. Marjoram should be located in areas receiving full sun with light, well-drained soil. Likewise, marjoram plants can be grown in containers indoors and treated as houseplants.
Established plants require little care, other than occasional watering. Since marjoram is tolerant of drought, it makes an exceptional plant for beginner herb growers. If you forget to water it, that’s okay. There’s no need for fertilizer either when growing marjoram herbs. It’s hardy enough to basically care for itself.
When harvesting marjoram, pick the shoots just before flowers begin to open. This results in the best flavor, as fully opened blooms produce a bitter taste. Bundle marjoram cuttings and hang them upside down in a dark, dry, well-ventilated area.
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