Marjoram Since ancient times, people have used it as a spice, giving a spicy taste and bright aroma to many dishes, as well as a medicinal plant, which calms the nervous system and promotes a positive attitude. Therefore, the cultivation of marjoram in the gardens has become quite popular today.
Marjoram: description of a herbaceous plant
Garden marjoram (Orīganum majorāna) - It is a perennial herb, shrub, but it is cultivated as an annual. Numerous branched stalks of marjoram 30-50 cm long form a shrub about half a meter high. The leaves are small (1-2 cm), have an elongated spatulate shape. The inflorescences of the marjoram are felted, shaggy, tuft, small and oblong. Fruits of marjoram are small smooth, single-seeded, egg-shaped nuts.
The homeland of the marjoram is considered the Mediterranean and Asia Minor, but today this herb is cultivated almost everywhere. Many scientists consider marjoram a related plant of oregano (oregano), as a result of which they are often confused. However, the gray-green leaves of marjoram have a more sweet and delicate taste than that of oregano.
Did you know? The name "marjoram" means "incomparable" in translation from the Arabic language.
Choosing a landing site for marjoram
Marjoram - quite light-loving plant. For his landing choose areas protected from strong gusts of wind, sunny and well warmed. The shade and cultivation of marjoram on the northern slopes leads to a decrease in the yield of hardwood and a deterioration in the quality of the marjoram essential oil.
Soil requirements
The plant loves light, loose, well-drained soil containing lime. Sandy or loamy sands are suitable, since these soils are better heated by the sun. It is good to plant marjoram on the spot that used to be occupied by potatoes. Before planting, the soil is loosened several times and a substrate is added. For this, you can use humus or compost mixed with urea and potassium sulfate (20 g each), and 30-40 g of superphosphate.
Growing marjoram
Growing marjoram is not an easy task for any gardener, because the plant is very demanding for each factor. Therefore, one should carefully study the agricultural technology of the marjoram and strictly observe it. Nowadays, two varieties of marjoram are mainly cultivated: leafy and floral. Leaf marjoram is a more powerful plant with a highly branched stem and a rich leaf mass. Flower has a weak underdeveloped stem and many flowers.
Growing marjoram from seeds
Marjoram propagates both in seed and seedlings. It is planted when the soil warms up quite well. For good growth and harvest, you need to dig a bed to a depth of about 20 cm two weeks before planting and add half a bucket of substrate to each square meter of soil. To plant marjoram, you need to mix the seeds with dry sand and sow them to a depth of 1-1.5 cm. The width between the rows should be 70 cm.
Sprouts will appear on the 15-18 day after planting.
Growing marjoram seedlings
Marjoram seedlings are planted in abundantly moistened soil, having previously added a substrate to each well, as well as when planting seeds. After they place the seedling together with the earthy lump, fall asleep with the soil, compact and water it. Seedlings are planted at a distance of 15-20 cm from each other, and about 50 cm are left between rows. Seedlings take root in 2-3 weeks.
How to care for marjoram crops
The main conditions for good growth of marjoram: careful loosening of the soil between the rows, regular watering and weeding. As soon as the seedlings are well taken (about 14-18 days after planting), one of the irrigations is combined with top dressing. In order to prepare a top dressing, you need to dissolve 15 g of saltpeter in 10 liters of water, this amount is spent on 1 square meter of the bed. Also recommended as a fertilizer a mixture of urea and potassium salt of 10 g with 20 g of superphosphate.
Harvest marjoram
Harvesting occurs during the flowering period in July and August. Using a sharp knife, carefully cut off the green parts of the plant, leaving the stubble at 1-1.5 cm. For use in preservation, marjoram is cut off in sections as needed. To prepare dried marjoram the whole area is mowed at the same time.
Slanted leaves are picked and dried in ventilated places or tied in bunches and hung in the shade. After drying, the raw materials are sorted, throwing out yellow and damaged leaves, crushed, laid out in containers with tight-fitting lids and stored in a dark place. Dry marjoram can be stored in sealed vessels for many years, without losing the nutrients and taste.
Important! It is impossible to leave mown marjoram in the sun for a long time - this leads to the loss of essential oil.
Use of marjoram
The plant marjoram is widely used in cooking as a seasoning mainly due to its ability to break down fats and help the absorption of heavy dishes.. In addition, this plant is a component of some drugs used in cosmetology and traditional medicine.
Marjoram fruits are rich in essential oil (from 1 to 3.5%), which has a characteristic pronounced aroma, resembling at the same time pepper, mint, cardamom and chamomile. Also included in the marjoram are vitamins of groups A, B, D, vitamin C, lutein, folates, phytoncides, phenols, organic acids and minerals, which are responsible for its many beneficial properties.
The use of marjoram in cooking
Marjoram can rightly be called a find of culinary, it is a unique ingredient that can be used not only as a spice. Its leaves and flower buds are placed in a fresh and dry form in almost any dish, they are even eaten roasted. In home cooking, marjoram is seasoned with meat, soups, salads, and drinks.
It improves the taste of pickled cucumbers, tomatoes, squash and zucchini. Green leaves of marjoram are put in salads and soups, vinegar is also drawn on leaves and seasoned with salads. Almost every country has its own traditional dishes, which must be added marjoram. For example, in France it is a hare pate; in the Czech Republic - pork soup, potato and mushroom soups, in Italy - beef and rice soup. In Germany, not a single sausage product can do without marjoram, while in Armenia it is an indispensable spice, which by default is served to any table, like black pepper and salt.
Dried marjoram is widely used for sausage production in many European countries and in the USA. Due to its property to improve digestion, marjoram is well combined with heavy and fatty foods. In Germany, it is even called "wurstkraut", "sausage grass", as this spice helps to digest sausages fatty.
Marjoram is also used in many vegetable dishes, especially it is recommended to be used with heavy vegetables - potatoes, cabbage and legumes. Marjoram is added to sour cream and tomato sauces, used in the manufacture of beer, wine, soft drinks. Also, this seasoning is a salt substitute for people with diabetes.
Did you know? In ancient times it was believed that Majoram was patronized by the Greek goddess of love and beauty Aphrodite, so they prepared a special rich wine from it, which had a relaxing effect and tuned to a romantic mood.
The use of marjoram for medical purposes
Marjoram has emollient, analgesic, antibacterial and soothing properties. It is used for insomnia, depression and headache, for diseases of the respiratory tract, asthma. It helps with colds, as well as rheumatism, sprains and spasms.
Marjoram essential oil has an antiseptic, antioxidant, absorbable, diaphoretic, expectorant, healing effect on the human body. An ointment is prepared from the marjoram, which helps well with runny nose, sprains, muscle pain, and dislocations.
Marjoram essential oil is used externally for medical and cosmetic purposes. It promotes healing of cuts, bruises, wounds, elimination of warts, boils and softening of coarsened skin. For the treatment of diseases of the nervous system and colds, they drink tea from marjoram or take baths, adding a few drops of marjoram essential oil.
Did you know? Care should be taken to use oil and tea from marjoram for people with low blood pressure. Prolonged use of marjoram in large doses inhibits the nervous system and causes migraines.
