Marjoram Herbs
Image by Andreja Donko Growing marjoram is a great way to add both flavor and fragrance in the kitchen or garden. Marjoram plants are also great for attracting butterflies and other beneficial insects to the garden, making them ideal for use as companion plantings. Let’s look at how to grow marjoram.
What is Marjoram?
Marjoram is an easy to grow herb well suited for growing in containers as well as the garden. There are generally three varieties that are commonly grown: sweet marjoram, pot marjoram, and wild marjoram (also known as common oregano). All types of marjoram are popular for use in the kitchen as seasoning for numerous dishes. They’re also grown for their enticing fragrance.
How to Grow Marjoram Herbs
Although marjoram plants are tender perennials, they are typically treated as annuals, as freezing temperatures will cause serious injury or death to the plants.
When growing marjoram plants, it’s generally best to start the seeds indoors during late winter or early spring. Push seeds just below the soil surface. Seedlings can be transplanted outdoors once all threat of frost has passed.
Marjoram should be located in areas receiving full sun with light, well-drained soil. Likewise, marjoram plants can be grown in containers indoors and treated as houseplants.
Marjoram Plant Care
Established plants require little care, other than occasional watering. Since marjoram is tolerant of drought, it makes an exceptional plant for beginner herb growers. If you happen to forget to water it, that’s ok.
There’s no need for fertilizer either when growing marjoram herbs. It’s hardy enough to basically care for itself.
During mild weather, marjoram plants grown indoors can be taken outside and placed in a sunny area. However, container-grown plants should always be moved indoors or to another sheltered location once cold temperatures or frost is imminent.
Harvesting and Drying Marjoram Plants
In addition to growing marjoram herbs for aesthetic purposes, many people harvest the plant for use in the kitchen. When harvesting marjoram, pick the shoots just before flowers begin to open. This results in the best flavor, as fully opened blooms produce a bitter taste. Bundle marjoram cuttings and hang them upside down in a dark, dry, well-ventilated area.
Know that you know how to grow marjoram, you can add it to your herb garden.
TOTAL TIME:2 hr 27 min
Prep:20 min
Inactive Prep:2 hr 0 min
Cook:7 min
YIELD:6 servings
LEVEL:--
Ingredients
- 2 pounds jumbo shrimp
- 1 cup olive oil
- 1/2 cup fresh lemon juice
- 2 tablespoons chopped fresh marjoram
- 2 teaspoons lemon zest
- 2 teaspoons kosher salt, plus 1 teaspoon sea salt, for seasoning
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1 lemon, cut into 6 wedges
Use a pair of kitchen shears to cut through the backs of the shrimp and remove the veins. Place in a large casserole dish. In a medium bowl, combine the olive oil, lemon juice, marjoram, lemon zest, kosher salt and pepper. Whisk to combine, and drizzle the marinade over the shrimp. Cover the shrimp with plastic wrap and refrigerate for up to 2 hours, turning the shrimp to the other side after the first hour.
Preheat the grill to high heat. Remove the shrimp from the marinade and place on the grill. Cook for 3 1/2 minutes. Turn over and cook for another 3 1/2 minutes. Remove from the grill and place on a large platter. Season the shrimp with the sea salt and sprinkle with the chopped parsley. Serve with lemon wedges.
Preheat the grill to high heat. Remove the shrimp from the marinade and place on the grill. Cook for 3 1/2 minutes. Turn over and cook for another 3 1/2 minutes. Remove from the grill and place on a large platter. Season the shrimp with the sea salt and sprinkle with the chopped parsley. Serve with lemon wedges.
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