Marjoram [Origanum majorana]

The perennial marjoram is a heat-loving, very old tea, spice and medicinal plant. The intense aroma has a special characteristic spicy and slightly sweet taste. It has many uses in herbal medicine. Ideal for direct sowing, pot cultivation possible, sowing in spring, good for mixed culture, harvesting the leaves.

 Description 
Marjoram is a perennial wild tea, spice and medicinal plant from the eastern Mediterranean that has been known since ancient times. The ancient Greeks and Romans already used this herb as a spice and medicinal plant. In the Middle Ages, the plant was considered a symbol of love and happiness and was an important component of herbal medicine. Today, the aromatic spice plant is widespread in various parts of the world and can be found as a popular native spice in many cultures.
The characteristic taste is spicy with slightly sweet nuances, milder and finer, less bitter than that of the local wild marjoram or dost [Origanum vulgare].
The heat-loving traditional culinary herb grows as a bushy, branched subshrub and forms very fine gray hairy and gray-green leaves on both sides that contain many essential oils. In terms of health, marjoram has a digestive effect and can help with colds and respiratory problems, as well as digestive problems such as flatulence and stomach cramps. The herb also has traditionally known anti-inflammatory properties and can strengthen the immune system, thereby improving well-being.

 General information 
Plant family: Lamiaceae
Life cycle: Perennial
Days to harvest: 150 days
Plant height approx.: 50 cm
Root type: Deep and shallow rooter
Nutrient requirements: High
Water requirements: Low
Winter hardiness: Up to -7°C
Location: Sunny
Soil: Permeable, humus-rich sandy loam soil

pH value: 6.5 to 7.5

 Sowing and planting information 
Germination type: Light germinator
Sowing depth: 0 cm
Optimal germination temperature: 18-22 °C
Germination time: 7-14 days
Plant and row spacing: 30x40 cm

Germination ability of seeds: 2-3 years

 Mixed culture 
Optimal mixed culture: Dill, Chervil, Cress, Lavender, Parsley, Thyme, Oregano
Unfavorable mixed culture: Basil, Savory, Rosemary, Chives

 Sowing by climate zone 
Subtropic climate (Mediterranean) (e. g. B. Portugal, Spain, Italy)
Pre-cultivation from February to May is recommended. The ideal location for the plants is warm and sunny.
Moderate climate (e. g. B. Germany, Switzerland, Poland)
Pre-cultivation from March to May is recommended. The ideal location for the plants is warm and sunny.

 General recommendations 
Pre-cultivation is recommended. For pre-cultivation, sow the seeds in a small bowl and let the seedlings grow until the first marjoram leaves are visible, then transplant them into the desired container. After transplanting, let the seedlings grow at warm temperatures until they are ready to be planted out as seedlings. Plant the seedlings in the bed from the second pair of leaves after the cotyledons.
Marjoram does not tolerate waterlogging.

 Additional tips 
Marjoram should not be grown in the same location for longer than 3-4 years. In order to quickly obtain a fine, crumbly and permeable soil with good nutrient and water retention capacity, additional incorporation of biochar and primary rock flour is recommended.

 Type of propagation 
Propagation occurs via seeds or root cuttings.

 Plant care 
Water only moderately. Fertilize only once in spring when growing in pots.

 Other names 
Botanical names: Origanum majorana
English names: Marjoram
German names: Echter Majoran
Portuguese names: Manjerona
Spanish names: Mejorana
French names: Marjolaine

 Origin 
Country: Portugal