Marjoram is a perennial herb or shrub that lives in northern Africa, the Middle East and central Europe. It is a species in the genus Oregano and belongs to the family Iasnatkovye. The most popular fragrant leaves received as a spicy seasoning and medicine. Their use as an aphrodisiac, mellifer and garden decoration is also known. The name "marjoram" in Arabic means "incomparable". Also found are the names "mardakush" or "mess."
Plant description
Marjoram grows 20-50 cm in height. It consists of strongly branched stems along the entire length. Their base quickly stiffens and becomes darker, and the upper part is covered with a short pile and painted in silver gray or purple. The width of the bush reaches 35-40 cm. Dense stems have 4 sides.
Ovoid or oval leaves on short petioles grow opposite. They have a blunt end and a slightly concave surface. Closer to the edge of the sheet on both sides there is a soft felt pile of a silver hue, which makes the leaves soft, pleasant to the touch. They have a plain light green color. The length of the sheet plate is 12 cm and the width is 8-15 mm.
In July-August, spike-shaped inflorescences bloom at the tops of the shoots. They have an oblong shape and felt pubescence. Small flowers grow in bunches and are colored pink, white or red. After pollination, seeds are tied - egg-shaped nuts with a smooth surface, collected in 4 pieces per leaflet.
Popular varieties
In culture, the only species most often used is garden marjoram. In a temperate climate, it is cultivated as an annual. On the surface of branched stems there are reddish stains. Oval fluffy leaves grow close to each other and have a silver-green hue. Varieties:
- Gourmet - a productive variety in just 3 months forms a spreading bush 60 cm in height;
- Thermos - silver-gray stems 40 cm tall grow straight and covered with fine green foliage, and in the summer tiny white flowers bloom;
- Crete - a low, sprawling shrub with rounded velvety leaves of a gray-blue hue, spreads light pink large flowers on drooping pedicels and exudes a spicy-lemon scent.
Growing and planting
Since in horticulture the culture is annual, it is natural that reproduction occurs by seed. It is best to pre-grow seedlings. To do this, at the end of March, shallow crates with loose and fertile garden soil are prepared. Small seeds are mixed with sand and distributed in grooves with a depth of 2-3 cm. The soil is sprayed from the spray gun and covered with a film. Keep the greenhouse at a temperature of + 20 ... + 25 ° C.
Shoots appear after 2-3 weeks. After that, the film is removed and the temperature is reduced to + 12 ... + 16 ° C. It is recommended that daytime and nighttime temperatures fluctuate around 4 ° C. As the soil dries, marjoram is watered. With the appearance of two true leaves, the seedlings are dived into another box with a distance of 5-6 cm. On warm days, the plants are taken out to fresh air for hardening.
At the end of May, when the air temperature ceases to drop to 0 ° C, marjoram is planted in open ground. The landing site must be selected open and sunny, but without drafts. Since a sprawling bush will soon form, seedlings are not densely placed (15-20 cm in a row and 35-40 cm between rows). The earth should be sandy loamy or loamy, sufficiently loose and without stagnation of water.
A few days before planting, they dig the ground with compost or humus, and also add a little urea, superphosphate or potassium sulfate (about 20 g / m²). You need to try to save an earthen lump or plant a crop along with peat pots. The rooting process takes up to three weeks. At this time, slight shading and regular watering are necessary.
Marjoram Care
To get a good harvest of marjoram, you need to pay attention to it, but excessive efforts are not required. Culture loves moisture, so you need to water it often and plentifully, but short-term drought will not do much harm. Drooping leaves will quickly recover after irrigation. Since July, watering has been carried out less frequently, allowing the soil surface to take on a crust.
After planting marjoram, one top dressing is enough. It is introduced after 3-4 weeks, approximately at the end of adaptation. Potassium salt (10 g), urea (10 g) and superphosphate (15-20 g) are diluted in a bucket of water. The resulting solution is poured onto 1 m² of beds. Further worry about feeding is not necessary.
Periodically, loosen the soil and remove weeds near the plants. Weeding is carried out with care so as not to damage the roots.
Marjoram is usually disease resistant. If you plant it too thickly and the summer is rainy, fungi can develop on the shoots. It’s best to simply thin out the plantings and save some of the plants than to regret and destroy everything. Marjoram moth may periodically settle on leaflets.
Collection and harvesting of raw materials
During the season, the bush manages to harvest twice. This is done for the first time at the end of July, and again at the beginning of October. Using a sharp knife or scissors, cut the upper part of the sprouts with leaves and flowers, leaving the shoots 6-8 cm high. The resulting stems are washed thoroughly in cool water and then laid out on drying racks. You must choose a well-ventilated place in the shade. Plants are regularly rotated and moved for uniform drying. When all the moisture has evaporated, the raw materials are checked for dry and yellow leaves, and then ground to a powder state. They are packaged in glass containers with a tight lid.
Cooking Application
Marjoram is a very popular spice. It is difficult to single out a specific country, the homeland of spices. She is popular everywhere. The taste of marjoram contains fresh notes and burning bitterness. When rubbing the leaves, the smell of camphor with spicy and sweet additives is felt. In the kitchen, seasoning is used often. It is added to sausages, main dishes, soups, salads, stewed cabbage and to legumes. Seasoning is especially well combined with fatty dishes. It removes sugaryness and improves digestion.
Together with sage, basil and caraway seeds you can get a particularly pleasant composition. Dried leaves are also added to hot drinks. Such a drink adds strength and warms perfectly, improves blood circulation and dilates blood vessels.
However, it is imperative to comply with the measure. If you overdo it with additives, the taste of the dish will cease to be felt.
Beneficial features
The foliage and flowers of marjoram contain a large number of biologically active substances. Among them:
- vitamins;
- flavonoids;
- pectin;
- essential oil;
- phytohormones;
- manganese;
- copper;
- iron;
- zinc;
- calcium.
Raw materials are used for making tea and complex decoctions with other herbs. Since ancient times, preparations from marjoram have been considered an excellent medicine for the circulatory system and heart. They also help with the following ailments:
- toothache;
- muscle spasms;
- menstrual irregularities and pain;
- normalization of the hormonal background;
- gastrointestinal upset;
- insomnia;
- headache.
Plants have a pronounced diaphoretic, diuretic, bactericidal and fungicidal action. It well dilutes and removes sputum from the respiratory tract.
Essential oil deserves special attention. It is used for aromatherapy sessions. They are also lubricated with corns, warts and inflammations on the skin.
Contraindications and complications
Even in the form of seasoning with marjoram, one should not get too carried away. It is contraindicated in children under 5 years of age, pregnant and lactating women, people suffering from increased blood clotting and thrombophlebitis.
In case of an overdose, headache, nausea and depressed mood occur.
