Garden marjoram

Close to Origanum vulgare, marjoram is distinguished by its slightly smaller leaves and small pinkish or white flowers that are grouped in short racemes compared to the more purple flowers of oregano that form small panicles. Native to the Mediterranean basin, it is perennial in zone 7 and is therefore grown as an annual in our gardens.
It is in the kitchen that gourmets truly differentiate it from its sister; in France, we say that marjoram is to oregano, what shallots are to onions. Its flavor, more delicate than that of oregano, can replace the latter in many dishes. While dried oregano leaves add a wonderful flavor to pizzas and other Italian or Greek dishes, fresh marjoram leaves are used in sauces that accompany pasta, poultry dishes, and flavored oils and vinegars. Moreover, to preserve 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 prized by singers for its beneficial effect on the vocal cords.
Number of days to harvest: 85