Marjoram Sweet Seeds

A classic herb and a must on the balcony

Info: Marjoram has a mild delicate flavour and are most often used in recipes of French or English origin or in Cajun cuisine. It is an indispensable seasoning in the kitchen, ideal for meat and potatoes and the universal spice for sausage products. It is often used in French and Cajun cuisine. Its aroma unfolds best in meat dishes, soups and sauces, but suits also well with beans and tomatoes. The leaves are best used fresh, as their flavour is sweeter and milder. But it is also an excellent herb for drying, the leaves will have the strongest flavour just before the plant starts to flower.
As a healing herb, it acts antispasmodic, nerve-strengthening and serves as a tea infusion against colds and cough.

Sowing & Cultivation: Start seed indoors 6 to 8 weeks before last frost date (mid march). The seeds can also be sown outdoor in early summer once all danger of frosts have passed (mid-May). When sowing, press seeds in slightly, but do not cover them with soil ("light-germinator"). The young plants should be planted outdoor only after the last frost. Majoran is also suitable for pot culture. Likes sunny and warm locations. Avoid over-feeding or over-watering to maintain pungency of flavour in the leaves, but keep in mind that container-grown plants need to be watered more often than plants grown in the ground. Sweet Marjoram is a tender perennial plant and is often grown as an annual in cold climates or it should be overwintered indoors. Rosemary, sage and thyme work well together in pots along with sweet marjoram, they all like the same moisture level, and they are often used together in cooking.