Fresh Marjoram Herbs
image by http://www.tastefulgarden.com
Marjoram, also known as sweet marjoram and knotted marjoram, is a common garden herb grown for its faint pine and citrus flavoring. The mature leaves can be used for cooking immediately upon being plucked or dried for later use. Like other perennial herbs, the stalks and leaves of the plant die off during winter while the root stays intact so that the herb may grow back again in early spring. Plants grow 1 to 2 feet tall and have square stems, gray-green leaves and small white flowers borne in clusters. Here are instructions on how to successfully grow marjoram for your own uses.
Begin by pressing the marjoram seeds into several blocks of oasis foam. This foam will hold the seeds and provide them the medium they need to grow. Marjoram seeds are tiny and not recommended for controlled outdoor sowing.
Water the seeds lightly and place them either on a window sill in full sunlight or under a high-output fluorescent lamp. The seeds will germinate in eight days and develop large enough root systems to transplant in two to four weeks.
Mix equal measures of loam potting soil and plain sand into your pots. Marjoram doesn’t need to be watered much but it does need well-draining soil, regardless of soil quality.
Break up the oasis foam blocks to expose the root systems of the herbs and place one about an inch deep in each pot. Marjoram’s root system spreads out but stays close to the surface of the soil, which is why you will need large pots.
Water the pots lightly every other day and place them in a place with full sunlight. Do not ever leave the pots outdoors if you live in a temperate zone or anywhere that’s colder; marjoram is very sensitive to the cold and can diein a matter of hours. You should not need fertilizers because the nutritional needs of marjoram are low. Marjoram is prone to fungal infections as well as whitefly and spider mite infestation. Guard against this by rubbing the plants and the perimeter of the pots with insecticidal and fungicidal soap. Your herbs should be mature enough to harvest for culinary purposes in six weeks.