Common Name: Marjoram
|Scientific Name: Origanum majorana|
|Plant Type: Herb|
Soil type: loamy
Height: to 2 ft
Marjoram is a relative of the oregano family and has a sweet and citrus taste to it. It has dark green leaves and marjoram is cultivated for its aromatic leaves, either green or dry. The leaves are smooth since there are fine hairs on the leaves. It is a perennial and is able to live in hearty zones up to 5, but considered half hearty.
Can be put in salads and the seeds put in breads, also can be used for seasoning soups, stews, dressings, and sauce. It has delicate flavor, and the tops can be cut as the plants begin to flower and are dried slowly in the shade.
- You can air dry the Marjoram. Try hanging it inside a paper bag to dry. First, tear or punch holes on the sides of a bag, bundle the herbs and place inside the bag with stems sticking out. Close the bag with string or rubber band. Place where air currents will circulate through the bag. When the leaves are crisp and crumble easily, they are ready to be stored in an airtight container.
- To freeze, just wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag and seal. These herbs can be chopped and used in cooked dishes.