Complete your orchard or garden of aromatic and medicinal with marjoram . In addition to its culinary use, widely used in Greek and Italian (Mediterranean, in any case) cuisines, it has numerous therapeutic properties so there is no reason not to make a little hole in your garden .
SOME INFORMATION ABOUT MARJORAM
Marjoram ( Origanum majorana ) is a plant of the Lamiaceae family , which includes thousands of species, among which we have other well-known plants such as mint, thyme, rosemary or oregano. Marjoram originates from Asia and the entire Mediterranean and is strongly established almost everywhere. It has become a highly appreciated spice for its smooth and enriching aroma (very similar to oregano), being one of the star spices in cuisines such as Italian and Greek. It is also part of one of the 5 spices with which the famous mixture of Provencal herbs is made.
Marjoram is not a difficult-to-care plant. She is very appreciative and does well in many conditions.
If we live in hot and dry climates we will have the ideal climate for this plant. They are your preferred conditions and we will have marjoram all year round. Although it can occur in colder climates without problems, if the winter is harsh, the plant suffers and it may not hold. As for sun exposure, semi-shade is the most suitable. Under a not too shady garden tree it will do well. However, by withstanding the sun well, it is more comfortable to group it with the rest of the aromatic garden.
SOIL AND IRRIGATION
It does well in dry soils but not overly caked or hardened. Light, loose soil is best. For irrigation it will be necessary to be a little more pending in the early stages of development, although it does not demand much water. Letting the soil dry between waterings is necessary. When the plant is developed, it supports the lack of watering well.
HARVESTING AND DRYING MARJORAM
Harvesting takes place in summer, at the beginning of flowering. If you wait too long, the aroma can turn a bit bitter. To dry it, some stems are cut at a certain height from the ground (at the base it is too woody), they are tied into a bouquet and hung upside down in a dark, dry and cool place. As in any natural drying process, it is advisable not to subject the stems to excessive temperatures, and although it is obvious, avoid humid environments. Drying time will depend on conditions. Once dry, stems and leaves are crushed and hermetically packed. The ideal is to consume it fresh but drying allows us to consume it throughout the year.