Marjoram
(Origanum). Marjoram is cultivated for the use of its aromatic leaves, either in a green or a dried state, for flavouring and other culinary purposes. The common species (O. vulgare) is a native hardy perennial, seldom grown in gardens. Two species generally cultivated are Sweet or Knotted Marjoram (O. Majorana), and Pot Marjoram (O. Onites). Sweet Marjoram is not an annual, but is usually treated as such, as the plants will not stand the winter outside. Seeds may be sown, for an early supply, in March, on a gentle hotbed, and again, in a warm position, in the open ground, during April. The plants may be thinned, when large enough, to 6in. or 8in. apart. Cut the tops as they begin to flower, about July, and dry them slowly in the shade, for use in the following winter and spring. Pot Marjoram is a hardy perennial, which prefers a warm situation and a rather light soil. It is usually increased by divisions, in early spring, or by cuttings, inserted under a hand glass, in summer. A space of 1ft. between the rows, and nearly as much from plant to plant, should be allowed. The tops should be dried and preserved in the same way as Sweet Marjoram, and they may also be used for similar purposes.