SAFLAX Garden in the Bag - Organic - Marjoram - 700 seeds - With cultivation substrate in an easy to handle stand up bag. - Origanum majorana The hearty aromatic taste of Mediterranean cuisine for savoury meat dishes Create the perfect environment for a successful cultivation process. Garden in the Bag provides the nurturing substrate in the practical standup bag. Just add water and watch as the dried, light block produces abundant cultivation substrate for your seeds in just a few minutes. Marjoram can reach a growing height between 50 and 90 cm. The plant develops aromatic fragrant leaves that contain aromatic oils. Most of its white or pale red flowers that are arranged in heads at the top of the plant appear between July and September. Marjoram is related to oregano and both belong to the same plant genus. Oregano is also called wild marjoram since it is not cultivated, but grows usually wild in the South. Marjoram is used in the sausage production in the German cuisine. The Thuringian Bratwurst (a grilled sausage) is here perhaps the most famous dish with Marjoram. In the kitchen: Since Marjoram is a very strong spice, you will only need a few leaves for refining dishes. It is best harvested before blooming, as during flowering its intensity will fade. A good hint: in the early morning hours or in the afternoon the essential oil content is at its peak. When bundled and dried and then chopped up and kept in an opaque sealable container, Marjoram can be stored for a couple of years without losing much of its flavour. Whether you use it in stuffed roast goose or turkey, mincemeat, or aromatic potato soups Marjoram is especially well suited for hearty dishes. Its intense flavour refines meat dishes with poultry, rabbit, venison and pork. Finely dosed Marjoram can also be used to round off vegetable dishes, casseroles, fried potatoes, tomato soups, beans and pulse dishes. Fresh or dried it also makes a perfect addition to gravies, dips, herbal salad cream, finely stirred curd or cream cheese. Natural Location: Marjoram comes originally from the eastern Mediterranean region, from where it has spread all over the Mediterranean. Cultivation: The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but dont forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20C and 25 Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant. Place: The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma. Care: Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or dont fertilize at all. During Winter: Sow again the next year.