Annual Marjoram NT - Ferme de Sainte Marthe seeds

Ordinary marjoram is a perennial but slightly frost-sensitive aromatic plant, grown in open ground or in pots. Sow from March to May and harvest as needed, from May to September. The fresh or dried leaves, with their slightly camphor scent, wonderfully flavor soups and marinades or can be consumed as an infusion.

Marjoram has been used as a condiment since ancient times for its medicinal properties. Highly aromatic, it is particularly suited for dishes with sauce, as well as marinades and pizzas when dried. It can be planted 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 its flavour and aroma.

Storage: This condiment can be perfectly stored fresh in a glass of water or in a plastic bag at the bottom of your refrigerator for up to a week. 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.