Description:

Native to Africa and Asia, introduced to Europe in the Middle Ages, marjoram is highly appreciated for its spicy aroma.
Marjoram is ideal for deliciously flavouring white meats but also mayonnaise.

Culinary tip:

Marjoram is ideal for deliciously flavouring white meats but also mayonnaise.

Soil tip:

To allow for better leaf development, cut the flowers.
Marjoram loves the sun and light soils.

Culture advice:

1. Sows: Sow in April-May in pots or planters placed on sunny exposure and cut the soil.
2. Thinning: At stage 6-7 leaves, thin by tearing out the smallest plants and keep only the most vigorous ones to leave only a few plants per pot.
3. Harvest: Harvest the youngest shoots from May and the flowering twigs in August-September. You can grow marjoram directly in your sunny exposure garden.

Plants:

Marjoram likes proximity to all vegetable soups, which promotes growth and enhances flavour.

The stages of sowing: