Marjoram: growing from seeds, planting and care in the open field, when to harvest

Marjoram has been used by humans since time immemorial as an aromatic seasoning that makes dishes more appetizing and he althy. This plant also has healing properties, bringing the nervous system of an overexcited person into a state of balance. Therefore, gardeners constantly grow marjoram from seeds on their plots.

Description of marjoram

Garden marjoram, or Origanum majorana, - refers to perennials in the places of its growth halo, but for industrial purposes it is cultivated as an annual plant. Marjoram grows in a bush, the branches of which reach 30-50 cm in length.The leaves on the branches are small, only 1-2 cm in diameter, are oval in shape. The flowers of the plant are fleecy, resembling felt.

They form a small bundle and have an elongated, spatulate shape. Marjoram fruits are small, round, monocot "peas". The place of growth of marjoram is the Mediterranean and Asia Minor regions. But today this crop is grown far beyond its historical homeland.

Most scientists recognize marjoram as close to such a plant as oregano (oregano). In view of the existing slight similarity, some confusion arises. However, the greyish-green leaves of marjoram have a much subtler and sweeter flavor than oregano.

What types and varieties are there?

Now only two types of marjoram are grown in the agricultural sector on a permanent basis: multi-leaf and flower.The multi-leaf species is a shrub with a large number of densely leafy stems. The flower species, on the contrary, is an underdeveloped shoot with a large number of inflorescences.

Gardeners most often use garden marjoram. This species is distinguished by reddish stains on the stems and silver-green leaves.

Besides this, the following species are also cultivated:

Gourmet. It is considered the most productive species. Bush more than half a meter high. A good harvest can be harvested in 120 days.
Thermos. The stems are about forty centimeters high, distinguished by a silvery color and small leaves.
Crit. Low bush with velvety bluish leaves. Especially loved for the lemon flavor.
Baikal. The height of an adult plant is 50 centimeters. Forms white buds and small smooth leaf blades.
Tushinsky Semko. The plant is not very branchy. Trunk with silvery pubescence, woody below. Deciduous plates are oblong, with jagged edges.
Thermos. Stems are straight, silvery. The leaves are small, pubescent. Blooms in small inflorescences.
Scandi. Differs in small, smooth, but very fragrant leaves. White flowers are not abundant.

It is desirable to plant marjoram in that part of the garden that is not obscured by trees, walls of buildings, fully illuminated and heated by the sun in the morning, lunch and evening. In areas with a lot of shade, the plant will not receive proper development - there will be a loss of green mass of foliage and, as a result, a lack of formation of volatile compounds, which are the basis of the aroma and taste of marjoram.

Marjoram is preferably planted in high-quality loosened soil, with the addition of lime fluff to it. Soils with an admixture of sandy loam and clay are suitable, because the soil with such a composition is subject to more rapid heating by the sun's rays.

Pay attention! Marjoram perfectly takes root in areas previously occupied by planting potatoes.

Growing marjoram from seeds

Growing this fragrant plant on your site is not easy, because in our climate the plant needs to be comfortable. And for this it is necessary to carefully familiarize yourself with the agrotechnical methods of growing marjoram and follow them exactly.

Few people know that it is allowed to grow marjoram not only in the open field, but also at home. And it's easy to do so. Bushes grow small, but no less fragrant. Caring for them is the same as for all houseplants.

Features of planting marjoram

Young shoots, or seedlings, should be planted in well-moistened soil, flavored with organic matter. They take a sprout, keeping the earth near the root, and plant it in a hole. Then sprinkled with soil and carry out sealing watering from a watering can under the root.

Planting plants in open ground is carried out within 15-20 cm between each other. The recommended row spacing is 50 cm. Establishment of seedlings lasts for a 2-, 3-week period.

Time to sow seeds

Marjoram can be grown from seeds in open ground only in the south of the country. In all other regions, it is recommended to pre-grow seedlings. To do this, in April, the grains are placed in a special substrate in small containers (you can use plastic cups, having previously made holes in them). Water a little and cover with foil.

In three weeks shoots will appear. The film is removed, and the sprouts, after a couple of true leaves appear, gently dive. They do it in May.

Soil preparation

A mandatory condition for soil preparation is two-time loosening and the introduction of organic matter. For this, rotted manure, compost material is used, to which mineral fertilizers, urea and potassium sulfate are added, 20 g of each and 30-40 g of superphosphate.

Marjoram Care Rules

In order for a plant to please with abundance and quality, it is necessary to create good conditions for it.

The main rules for obtaining a stable harvest are:

regular loosening of the earth around seedlings and row spacing;
weed control;
systematic soil moistening;
mandatory systemic feeding of seedlings is carried out after their rooting, approximately on the 20th day.

Care for this plant should begin at the seedling stage. Seedlings are watered as needed, and the soil is periodically lightly loosened. At least ten days before the proposed transplantation into the open ground, containers with seedlings should be regularly taken out into the street, gradually increasing the stay in the fresh air.

Irrigation will be reduced during this time.

Feeding

When preparing a feeding solution, it is necessary to dilute 15 grams of ammonium nitrate in a bucket of water with a capacity of 10 liters and spend the resulting volume per 1 sq. m landings. In the future, a week later, you need to carry out a second top dressing, using 10 g of urea, 10 g of potassium s alt and 20 g of superphosphate.

Processing

It is necessary to process the plant when spots appear on its leaves, and the bush itself stops growing. This indicates the presence of such a disease as Alternaria. This disease appears when the weather is damp for a long time. It can also develop due to thickening of plantings. The soil under the bushes does not dry out enough and as a result, alternariosis appears. You can cope with it with the help of fungicides.

Water and loosening

Marjoram can withstand drought well. After planting, it is recommended to water it regularly. Further irrigation should be carried out depending on the need. With regards to loosening, then between the rows you need to do this several times. This will not only improve the permeability of oxygen and nutrients to the roots, but also prevent weeds from thickening.

How to collect and store marjoram?

The collection of ready-to-eat raw materials must be carried out in the second half of summer, during the full blooming of flowers. But again, in a large country, this period may vary. And in the southern regions before this time, the collection may already be over, while to the north it is able to bloom at the end of summer.

When cutting stems, it is better to use an ordinary, sharply honed kitchen knife. The stem is cut at a height of 1.5-2 cm from the ground. For use in canned form, the stems are cut into small sections.

If the raw material is intended for further drying, the entire plot is mowed. Freshly cut stems are placed in well-ventilated areas, allowed to dry for some time, after which they are knitted into bunches and placed for further drying in attics, under awnings that create shade.

After the final drying, the marjoram bunches are sorted out, the unnecessary is discarded, the rest is crushed and placed in jars, closing them with lids, and stored in places with poor lighting. The dried raw material is placed in a tightly sealed container, where it retains its nutritional properties for a long time.