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Botanical Interests Marjoram Organic Seeds
Product Description
Grown as an annual in most zones (technically, a tender perennial, hardy in USDA zones 9 or warmer). Why grow Marjoram if you already have Oregano in your garden? Marjoram has a sweeter and milder flavor that is more complex than its relative. Some describe the flavor as having a hint of balsam. It is a better choice for dishes where you will use the herb fresh. Fresh sprigs can be added to salads. Of course, you can always substitute Marjoram for Oregano (and vice versa) in dishes such as Eggplant Parmesan or pizza. Marjoram is a popular ingredient in German sausage and herb breads. Legend has it that if you touch Sweet Marjoram before bedtime, you will dream of your future spouse.
When to plant outside: Spring, after average last frost.
When to start inside: RECOMMENDED. 6-8 weeks before transplanting outside.
Special Sowing & Germination Instructions: : Seed is very small. Sow on the surface or just below the surface (less than 1/8" deep). Start inside in clumps of 3-6 plants. Transplant outside in clumps 6" apart and thin to 1 clump every foot. "
Harvesting: Leaves, flowers, or sprigs can be picked fresh anytime when the plant is at least 6” high. Marjoram retains its flavor well when dried; cut the whole plant near the base to dry foliage. Hang upside down in a dark, well-ventilated area (to retain color and flavor). When foliage is completely dry, crush leavers and place in an airtight container.
When to plant outside: Spring, after average last frost.
When to start inside: RECOMMENDED. 6-8 weeks before transplanting outside.
Special Sowing & Germination Instructions: : Seed is very small. Sow on the surface or just below the surface (less than 1/8" deep). Start inside in clumps of 3-6 plants. Transplant outside in clumps 6" apart and thin to 1 clump every foot. "
Harvesting: Leaves, flowers, or sprigs can be picked fresh anytime when the plant is at least 6” high. Marjoram retains its flavor well when dried; cut the whole plant near the base to dry foliage. Hang upside down in a dark, well-ventilated area (to retain color and flavor). When foliage is completely dry, crush leavers and place in an airtight container.