Marjolaine. Marjoram.

No. 846. - Marjoram is a perennial aromatic plant, somewhat hardy, but not hardy enough to endure the winter in the North. When the plants are in bloom they are cut and dried and are used for flavoring salted meat and venison soup. They are also ground and used in flavoring stuffings, etc.

Culture

No. 847. - Sow the seeds as early as possible and thin out the plants to ten inches apart. It is also propagated by dividing the roots either in spring or autumn.

Sweet Marjoram

No. 848. - Sweet Marjoram is always treated as an annual in the Northern States. The plant grows low, having a branching stem and rounded leaves. This variety is said to have come from Portugal, and is mostly used for culinary purposes. It is highly aromatic, and is used in its green and dried state.

Common Marjoram

No. 849. - This variety is perennial and is more hardy than the Sweet Marjoram. It is used in the same manner as the sweet variety.

Pot Marjoram

No. 850. - This variety is a native of Sicily. Its leaves are oval and comparatively smooth. It produces small purple flowers in spikes. It is used in the same way as the other varieties are, but is inferior to the Sweet Marjoram.

Winter Sweet Marjoram

No. 851. - This is a perennial variety somewhat hardy and resembling the Sweet Marjoram, being next in quality to it. The plants should be cut when just coming into bloom and dried well in the shade.