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Herb Description: Marjoram can be found in the earliest records of herbs and medicines, being valued for its antiseptic properties and its warming, relaxing effects; it treats anxiety, insomnia, tension, and poor digestion. In "The Herball," published in 1597, Gerard recommends marjoram for those "given over to much sighing." Its Latin name is derived from Greek words that mean "joy of the mountains." According to Roman legend, the goddess of love, Venus, gave marjoram its scent “to remind mortals of her beauty”. This herb is said to bring happiness and warmth and banish sorrow, being traditionally used at both weddings and funerals; it also makes an excellent shrub, and was planted in English knot gardens and mazes. Its culinary use dates from the 1300s in Italy and Spain, and it became a well known herb in all of Europe by the Middle Ages. Though marjoram has been known in America since colonial times, its common use began after World War II when soldiers returned with a taste for food in the Italian style. Today, marjoram is used extensively in Greek and Mediterranean cuisine.
Herb Botanical Name: Origanum majorana
Other Common Names: Knotted Marjoram
Herb Duration: Perennial
Days to Herb Maturity: 90
Herb Seeds Per Oz: 120000
Herb Height: 24” to 36”
Herb Spacing: 15 in to 18 in
Herb Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Can also be fall planted outside. Plant seeds just under soil surface, and water.
Herb Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.
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