Culture And Use Of Marjoram

Press, Volume CIX, Issue 31981, 7 May 1969, Page 2

Culture And Use Of Marjoram

Marjoram and oregano were the theme herbs for the seventh meeting of the Canterbury Herb Society, held in the Horticultural Hall.

Mrs P. G. F. Hill discussed a table display of various types of marjoram. She said the sweet or knotted marjoram could be grown indoors as a pot plant during winter, as it was frost-tender.

Most marjorams needed shade when first planted out, but later preferred a sunny growing position. Marjoram foliage should be harvested just before, the plant came into bloom. The leaves dried quickly and well, retaining

their green colouring, Mrs Hill said.

Mrs M. Kidd quoted early historical references to marjoram. Verses in the Old Testament, words by Virgil, and excerpts from Shakespeare’s writings all alluded to the qualities of this herb.

Methods of propagation Were explained by Mrs W. R. Sykes. French marjorams were increased by division or cuttings, and the’sweet marjoram by seed, sown in spring to give a long growing S6ASOp. Of medium-strength flavour, marjoram was particularly suitable for meat dishes, said Mrs H. McNaughton. It could also be used with vegetables and it transformed spinach. Marjoram could be used fresh, dried or powdered. It lost its flavour if cooked too long, so should be added near file end of cooking time.