True Dost Marjoran is a versatile herb
It comes from the mint family and is closely related to Origanum majoran. However, Origanum majoran has a completely different flavour from its cousin in purely technical terms. The botanical name of the real one is Origanum vulgare. It has a tangy and spicy smell with its leaves and captivates with its slightly sweet aroma. But this tasty herb is not only impressive when served fresh. Dried herbs of all kinds are real classics and, like many other Italian herbs, refine not only pizza and pasta dishes. In the kitchen and in the garden, this very undemanding perennial plant is incredibly versatile. Sun-loving, this wonderful plant transforms very dry places into a veritable sea of flowers from July to September. Its pinkish-purple, and in rare cases white, flowers are charming and a real magnet for bees and butterflies. Insects love this wonderful herb.
Growing and harvesting herbs in your own herb garden
Insects love Origanum vulgare in the home herb garden because of its nectar-rich umbellate flowers and come in droves. The versatile herb grows preferably on lean and very dry meadows. It likes to expand on slopes. Robust and swaying in the wind, the perennials reach a height of up to 50 centimetres. If the soil suits the plant, it is also very easy to cultivate in your own garden or in a planter. It is ideal for the home herb garden.
Origanum for terrace and balcony
A very lean substrate is optimal here. Like many other herbs, this plant thrives in a hot, full-sun location. The drier and warmer the location, the more aromatic substances the leaves promise. For pot culture, soil with plenty of sand is suitable. Herbs can be grown very well on the balcony or on the terrace. They are just as easy to store by drying them. Dried and stored correctly, herbs have an incredibly long shelf life. Origanum vulgare in particular is perfect for growing herbs at home and is considered indispensable as a kitchen and garden herb.
Hibernating herbs in the home garden
The hardy herb can be found in Central Europe in rock patches, in front of hedges and on dry meadows. In autumn the fruits ripen and form the seeds. The autumn wind spreads them. In winter the herb does not need any additional protection. Its spicy, but at the same time tangy aroma is best developed in dried leaves. For kitchen use, it is recommended to cut out individual shoots and dry them all year round.
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