The Family Kitchen Gardener (1856)/Marjoram
MARJORAM.
Origànum Majoràna.—Marjolaine, Fr.—Marjoran, Ger.
Sweet Marjoram is a native of the South of Europe. It has a pleasant odor, and a warm, aromatic, bitterish taste. It is used for seasoning soups, and other matters of cookery, and considered a wholesome ingredient, and beneficial in nervous complaints. There are two varieties, the Sweet and the Pot Marjoram; the former, an annual, and the latter an herbaceous plant, or a plant that lasts from year to year.
Culture.—Marjoram seed is of the very smallest description, and has to be sown early in April. On ground finely prepared, make a mark along the line with the point of a stick, merely to show where the seed is to be dropped, which do very thinly and evenly, then cover up with the back of the rake. The rows should be ten inches apart. As soon as the plants appear, thin them out to two inches apart. When the plant offers to bloom, cut the stems and dry them in the shade. When dry, tie them in paper bags, and hang them up in a dry room for use. Let a few plants ripen for seed.
Pot Marjoram, or Winter Marjoram, is propagated by dividing the roots early in Spring and planting it in beds. Cut it when in full bloom; dry in the shade; wrap it up, and preserve it for Winter use.