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Marjoram

Four different species of marjoram are cultivated--pot, sweet, winter, and common. All--but chiefly the first three--are aromatics, of sweet flavour, and much employed as relishing herbs in soups, broths, stuffings, etc. The common marjoram is only used in cookery when the others are not at hand. The propagation of sweet marjoram or knotted marjoram is by means of seed; a little should be sown every spring. Pot marjoram is readily propagated by cuttings, and is hardy enough to endure our winters. For winter sweet marjoram, a sheltered border and a dry soil are required. It is a perennial plant, and is propagated by parting the roots in autumn. For winter use, both kinds of sweet marjoram should be slowly dried in the shade, and afterwards hung in a dry place.