Successful marjoram cultivation

Garden marjoram (Origanum marjorana) is often confused with oregano (Origanum vulgare), a wild plant found throughout most of our country. Native to Egypt and Southwest Asia, marjoram has been cultivated and used for medicinal purposes for centuries. Despite its strong resemblance to oregano, garden marjoram is said to be more aromatic and subtle than its close "wild" relative.

Marjoram is native to Western Asia and North Africa , although it is now widely cultivated in Mediterranean regions. It is believed to have been used by the Egyptians over 2,000 years ago, and its Latin name Origanum comes from the Greek oros (mountain) and ganos (splendor), a reference to its frequent cultivation in the mountains and its vibrant flowers.

The Greeks and Romans also adopted marjoram into their practices, both for its medicinal properties and as an ornamental plant. They used it to treat ailments such as coughs, digestive pain, and to promote wound healing.

The Romans, in particular, considered marjoram a symbol of joy and happiness and used it in wreaths they gave to brides and grooms. They associated it with love and prosperity. Marjoram was also used in baths and ointments for its soothing and healing properties.

The etymology of marjoram comes from the Latin word "majorana" , which specifically refers to this plant. This term is derived from the ancient Greek "marjorāna" or "marjoram" , used to refer to marjoram. The exact origin of the Greek word is somewhat uncertain, but it may be related to "mas" or "mār" , meaning "sublime" or "magnificent", referring to the beauty of the plant.

Marjoram has a mild, subtle, and slightly sweet flavor. It has herbal and floral notes, with a milder, less pungent flavor than oregano. It is sometimes described as having a slightly lemony or peppery aroma, making it perfect for adding complexity without overpowering other ingredients.

The nutritional values ​​of marjoram are relatively low, as it is mainly used as a spice and not as a staple food. However, it offers some nutritional benefits and is a good source of vitamins and minerals .

The Greeks and Romans considered marjoram a sacred plant. It symbolized joy and marital happiness . So much so that the Romans made marjoram wreaths to give to the bride and groom at wedding ceremonies, hoping that the plant would bring them prosperity and happiness .

According to some ancient traditions, it was common to use aromatic herbs like marjoram at weddings, not only for their beneficial properties, but also because they were thought to have magical powers over music and dance . Marjoram, with its sweet fragrance and symbolic side, was believed to make weddings more joyful and conducive to festivities .

Marjoram ( Origanum majorana ) has a few interesting subspecies and varieties. The most common subspecies is Origanum majorana subsp. majorana , also known as sweet marjoram, which is primarily grown for its aromatic leaves used in cooking and medicine. Another subspecies, Origanum majorana subsp. libanoticum , native to the Middle East, is more robust and offers a more intense flavor. Cultivated varieties include Compacta , which is ideal for small spaces due to its smaller size; Golden , which has decorative golden leaves; and Variegata , which has green and white variegated leaves. Finally, Hot & Spicy is a more pungent variety, providing a more intense touch of heat and flavor. These different subspecies and varieties allow marjoram to be adapted to various culinary and aesthetic preferences.

• Difficulty level : 2/3
• Density : 100 to 150 seeds per square meter, depending on growing conditions.
• Life cycle : Perennial.
• Method of reproduction : Vegetative by cutting (creation of a new individual from a fragment of the first), division of a clump (taking a peripheral part of the plant with its roots then replanting), or layering (creation of a new individual from the stems of the first).
• Type of pollination : Allogamous
• Weight per 1000 seeds : Approximately 0.4 to 0.6 g

• Climate Zone and Hardiness : Marjoram is a plant that grows well in Mediterranean areas and warm climates. It is generally hardy in USDA zones 7 to 10 , which means it can withstand minimum temperatures of around -15°C (in moderate conditions). However, in colder areas, it is grown as an annual or brought indoors during the winter.
• Soil Type : Well-drained, light, sandy soil.
• pH : Neutral.
• Exposure : Sunny
• Temperature : Marjoram prefers moderate to warm temperatures, between 18°C ​​and 24°C . It tolerates heat well, but extreme temperatures can slow its growth. Cold temperatures can damage the plant, especially during periods of frost.
• Frost resistance : Marjoram is not very frost resistant . It cannot tolerate temperatures below -5°C to -10°C . In cold regions, it is often grown as an annual or protected during the winter, for example by bringing it indoors or covering it with protective fleece.

• Soil preparation : Before sowing or transplanting, prepare a well-drained , slightly sandy or loamy soil. Enrich it with compost or organic fertilizer to improve fertility.
  
• Transplanting : If you sowed the seeds indoors, transplant the seedlings when they are about 10 cm tall and there is no longer any risk of frost. Transplant the seedlings into the garden, spacing them about 15 to 20 cm apart.
• Watering :
  • Frequency: Occasional watering.
  • Quantity: Moderate watering.
  • Period: At planting and in dry, warm weather the first year.
• Tools : Planter, hoe, watering can.
• Hoeing / weeding / earthing up / mulching : Regular hoeing is essential to aerate the soil and control weeds, especially during the growing phase. Be careful not to disturb the plant's roots, as they are superficial.
• Winter Protection : If you live in an area where temperatures drop below 0°C, it is recommended to protect marjoram in winter.
• Harvesting Time : Marjoram is harvested before flowering , when the leaves have the most intense flavor and fragrance. This is usually done in late spring or early summer . If you want to harvest the stems and leaves for storage, do so just before the flowers begin to open.
• Plant Part : The marjoram leaf is the part used in cooking and medicine. The stems can also be harvested, but the leaves are the most sought after.
• Stage : The optimal stage for harvesting marjoram leaves is before flowering or when the plant is in full vegetative development . Harvesting at this stage allows for the most concentrated flavor to be captured.

Prune young plants regularly to encourage compact, bushy growth. This stimulates the production of new shoots. When harvesting leaves or stems, cut just above a node (where a leaf joins the stem). This encourages the plant to branch out and produce more foliage.

• Method: Fresh marjoram leaves can be stored in the refrigerator, wrapped in a damp cloth or placed in a perforated plastic bag.
• Shelf Life: Fresh leaves will keep for about 1 week in the refrigerator. It's best to use them quickly to enjoy their freshness and flavor.