Marjoram

Origanum majorana

Marjolein (Afr.)

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Marjoram is a low-growing compact perennial herb with a spreading habit. The leaves are soft with a subtle sweet aromatic flavour and often used like origanum in cooking. It is pretty as a groundcover or a favourite in a vegetable patch or kitchen garden. It is known for its culinary as well as medicinal uses.
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Planning

Difficulty

Easy

Flowering time

Summer

Fruiting time

Autumn

Harvesting

Harvest leaves throughout the year and the flowers just before the seeds mature.

Propagation

Cuttings

It is essential that the basal portion of the cutting is woody. Take the cutting from more or less 20cm down the stem and then proceed to root it.

Seed

The best time to sow seeds is during the spring and summer months. The seeds should be placed shallowly below the surface. Germination is expected to take 10-14 days.

Special features

Repels harmful insects

Crop rotation

Light Feeder

Attractive leaves

Attractive flowers

Special features

Origin

Middle East

Natural climate

Mediterranean

Environment

Light

Full Sun, Partial Shade, Partial Sun

Soil moisture

Moist

Soil type

Loam, Sand

Soil PH preference

Neutral

Frost hardiness

Half-Hardy

Uses

Medicinal

It is known to have antiseptic, antibacterial, antiviral and anti-fungal qualities. In addition to these also has cardiovascular and emotional benefits.

Edible

Leaves and flowers are used in cooking.

Personality

Family

Lamiaceae

Flower colour

Purple, White

Scent

Mild
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Knowledge and advice

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