Marjoram

Origanum.

Common Marjoram.

Origanum vulgare.

A perennial species, with a shrubby, four-sided stem, a foot and a half high; leaves oval, opposite,—at the union of the leaves with the stalk, there are produced several smaller leaves, which, in size and form, resemble those of the Common Sweet Marjoram; the flowers are pale-red, or flesh-colored, and produced in rounded, terminal spikes; the plants blossom in July and August, and the seeds ripen in September.

Propagation and Culture.—It may be grown from seeds, but is generally propagated by dividing the roots, either in spring or autumn. Set them in a dry and warm situation, in rows fifteen inches apart, and ten or twelve inches from plant to plant in the rows.

The seeds may be sown in a seed-bed in April or May, and the seedlings transplanted to rows as directed for setting the roots; or they may be sown in drills fifteen inches apart, afterwards thinning out the young plants to ten inches apart in the drills.

There is a variety with white flowers, and another with variegated foliage.

Use.—The young shoots, cut at the time of flowering and dried in the shade, are used as Sweet Marjoram for seasoning soups and meats. The whole plant is highly aromatic.

Sweet Marjoram.

Knotted Marjoram. Origanum majorana.

Sweet Marjoram is a native of Portugal. Though a biennial, it is always treated as an annual; not being sufficiently hardy to withstand the winters of the Middle or Northern States in the open ground. The plant is of low growth, with a branching stem, and oval or rounded leaves. The flowers, which appear in July and August, are of a purplish color, and produced in compact clusters, or heads, resembling knots: whence the term "Knotted Marjoram" of many localities. The seeds are brown, exceedingly small, and retain their germinative properties three years.

Sowing and Cultivation.—Sweet Marjoram is raised from seeds sown annually in April, May, or June. Its propagation, however, is generally attended with more or less difficulty, arising from the exceeding minuteness of the seeds, and the liability of the young seedlings to be destroyed by the sun before they become established. The seeds are sown in drills ten or twelve inches apart, and very thinly covered with finely pulverized loam. Coarse light matting is often placed over the bed immediately after sowing, to facilitate vegetation; and, if allowed to remain until the plants are well up, will often preserve a crop which would otherwise be destroyed.

The seeds are sometimes sown in a hot-bed, and the plants set out in May or June, in rows twelve inches apart, and six inches apart in the rows.

Gathering.—The plants, when in flower or fully developed, are cut to the ground; and, for winter use, are dried and preserved as other pot-herbs.

Use.—Sweet Marjoram is highly aromatic, and is much used, both in the green state and when dried, for flavoring broths, soups, and stuffings.

Pot Marjoram.

Origanum onites.

A perennial species, from Sicily. Stem a foot or more in height, branching; leaves oval, comparatively smooth; the flowers are small, of a purplish color, and produced in spikes.

Propagation and Cultivation.—The species is propagated, and the crop in all respects should be treated, as directed for Common Marjoram. The properties and uses of the plant are also the same. Both, however, are much inferior to the Sweet Marjoram last described.

Winter Sweet Marjoram. Corb.

Origanum heracleoticum.

A half-hardy perennial, from the south of Europe. Stem eighteen inches high, purplish; the leaves are opposite, oval, rounded at the ends, and resemble those of Sweet Marjoram; the flowers are white, and are put forth in July and August, in spikelets about two inches in length; the seeds ripen in September.

Propagation and Culture.—It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart, in rows eighteen inches asunder. It succeeds best in dry localities, and requires no other attention than to have the soil kept loose, and free from weeds.

There is a variety with variegated leaves, but differing in no other respect from the foregoing.

Use.—The leaves and young branches are used in soups, and stuffing for meats; and should be cut when just coming into flower, and dried in the shade.