Garden marjoram – Organic
4.19$
Close to Origanum vulgare, marjoram is distinguished by slightly smaller leaves and small pink or white flowers which are grouped in short racemes compared to the more purple flowers of oregano which form small panicles. Originally from the Mediterranean basin, it is perennial in zone 7 and is therefore cultivated as an annual in our gardens.
It is in the kitchen that gourmets truly differentiate it from its sister; in France, they say that marjoram is to oregano, what shallots are to onions. Its flavor, finer than that of oregano, can replace the latter in many dishes. While dried oregano leaves wonderfully flavor pizzas and other Italian or Greek dishes, marjoram leaves are used fresh in sauces that accompany pasta, poultry dishes and flavored oils and vinegars. Furthermore, to avoid losing any of their flavor, they are only added to dishes at the very end.
The therapeutic virtues of marjoram are numerous and varied: flatulence, bloating, loss of appetite, digestive disorders, intestinal spasms, respiratory problems (bronchitis, sinusitis, etc.), joint pain (cramps, rheumatism, sciatica, etc.), toothache and nervous problems (insomnia, stress, anxiety, depression, etc.). The flowers, stems and leaves are used in infusions, ointments or compresses. Marjoram honey is recommended for the treatment of depression and insomnia, but is also popular with singers for its beneficial action on the vocal cords.
Number of days for harvest: 85
| Quantity of bags | Discount |
|---|---|
| 3 | 15% |
| 4+ | 20% |
Available at the ecoumene only
Close to Origanum vulgare, marjoram is distinguished by slightly smaller leaves and small pink or white flowers which are grouped in short racemes compared to the more purple flowers of oregano which form small panicles. Originally from the Mediterranean basin, it is perennial in zone 7 and is therefore cultivated as an annual in our gardens.
It is in the kitchen that gourmets truly differentiate it from its sister; in France, they say that marjoram is to oregano, what shallots are to onions. Its flavor, finer than that of oregano, can replace the latter in many dishes. While dried oregano leaves wonderfully flavor pizzas and other Italian or Greek dishes, marjoram leaves are used fresh in sauces that accompany pasta, poultry dishes and flavored oils and vinegars. Furthermore, to avoid losing any of their flavor, they are only added to dishes at the very end.
The therapeutic virtues of marjoram are numerous and varied: flatulence, bloating, loss of appetite, digestive disorders, intestinal spasms, respiratory problems (bronchitis, sinusitis, etc.), joint pain (cramps, rheumatism, sciatica, etc.), toothache and nervous problems (insomnia, stress, anxiety, depression, etc.). The flowers, stems and leaves are used in infusions, ointments or compresses. Marjoram honey is recommended for the treatment of depression and insomnia, but is also popular with singers for its beneficial action on the vocal cords.
Number of days for harvest: 85
Semis
Culture
biotope
