How To Grow Marjoram And Their Benefits

Marjoram is a perennial herb grown as an annual, with a thyme-like flavour, milder than oregano. Marjoram is a popular herb in Mediterranean cuisine used to prepare many meat dishes and many other meals. Leaves are also popular in Italian and Greek dishes such as soups, stuffings, pizzas, pasta, and tomato sauces. In this article, we will share how to grow marjoram, the nutrients and health benefits that can be gained from adding this herb to your diet.

Marjoram is sometimes confused with its close relative oregano, but they have a distinctive difference in taste. There are many varieties of marjoram, but there are three main types, wild marjoram, sweet marjoram, and pot marjoram. Wild marjoram has oval green leaves, with reddish stems. Sweet marjoram has oval, tasty, green leaves, and pot marjoram has dark green leaves.

How To Grow Marjoram

Sow seeds indoors and grow until all dangers of frost have passed. Grow marjoram in container/pots in full sun, although they can tolerate light shade. place the seed in well-drained soil rich in organic matter such as compost or manure, and cover with a thin layer of soil. Water regularly, especially in dry spells, but avoid overwatering. When roots start coming out of the drainage holes, transplant into a bigger pot/container. Marjoram doesn’t need fertiliser as it’s hardy enough to take care of itself.

Nutrients And Health Benefits

Marjoram contains many beneficial nutrients such as vitamins A, C, B-6, and B-9. Minerals include calcium, iron, and manganese. In addition, Marjoram also offers many health benefits such as helping relieve coughs, colds, stomach cramps, liver problems, gallstones, headaches, nerve pain, muscle pain, and sprains. They can also help treat diabetes, menopause symptoms, help improve appetite and digestion and improve sleep.

Marjoram is easy to add to your diet, sprinkle chopped marjoram over your favourite pasta, pizzas, salads, and sauces. Marjoram goes well with cheese, meat, egg, and tomato dishes. Substitute oregano for marjoram, and to omelets, marinades, and freshly baked goods.