Common Marjoram - Vilmorin seeds seeds

Ordinary marjoram is a fragrant perennial herb that is not very hardy and can be grown in the ground or in pots. Sow from March to May and harvest as needed from May to September. The fresh or dried leaves, with a slightly camphor scent, are perfect for flavouring soups and marinades, or can be consumed as an infusion.

Marjoram has been used as a condiment and for its medicinal properties since ancient times. Highly aromatic, it is particularly well-suited for dishes with sauces, as well as marinades and pizzas when dried. It can be grown in the vegetable garden, in pots, or as a border plant. Sow in spring, either in a nursery or directly in the ground.

Harvest: You can pick marjoram leaves as needed, starting from May/June. It is best to harvest in the morning to preserve the best flavour and aroma.

Storage: This herb can be kept fresh for a week in a glass of water or in a plastic bag in the crisper of your refrigerator. For longer storage (up to a year), dry the harvested marjoram upside down in a well-ventilated place, then place it in tightly closed jars.

Gardener's tip: Marjoram enjoys the company of chervil.