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Marjoram

Origanum majorana

Marjolein (Afr.)

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Marjoram is a low-growing compact perennial herb with a spreading habit. The leaves are soft with a subtle sweet aromatic flavour and often used like origanum in cooking. It is pretty as a groundcover or a favourite in a vegetable patch or kitchen garden. It is known for its culinary as well as medicinal uses.

Planning

Difficulty
Easy
Flowering time
Summer
Fruiting time
Autumn

Harvesting

Harvest leaves throughout the year and the flowers just before the seeds mature.

Propagation

Cuttings
It is essential that the basal portion of the cutting is woody. Take the cutting from more or less 20cm down the stem and then proceed to root it.
Seed
The best time to sow seeds is during the spring and summer months. The seeds should be placed shallowly below the surface. Germination is expected to take 10-14 days.

Special features

Crop rotation
Light Feeder

Geography

Origin
Middle East
Natural climate
Mediterranean

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Half-Hardy

Uses

Medicinal
It is known to have antiseptic, antibacterial, antiviral and anti-fungal qualities. In addition to these also has cardiovascular and emotional benefits.
Edible
Leaves and flowers are used in cooking.

Personality

Family
Lamiaceae
Flower colour
White to lilac
Scent
Mild

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