A medium plant of golden marjoram - it has bright leaves and pink flowers in the summer, a soft herb perfect for salads or garnishing dishes.
Marjorams are generally used fresh, unlike their close relation oregano, whose leaves are more likely to be dried and stored. Most marjorams also have a more delicate flavour.
Leaves and flowering sprigs are popular in Greek and Italian meat dishes, soups, stuffings, tomato sauces and pasta, where they are best used towards the end of the cooking process. Leaves are used to flavour oil and vinegar.
Where to plant and how to look after your plant
Water pots regularly, but avoid overwatering or the roots may rot.
Keep plants compact by trimming growth after flowers fade in summer, then give them a boost by applying a liquid fertiliser.
Plants do not like to be too wet in winter, so place pots in a sheltered spot and raise onto pot feet to allow excess water to drain away.
For a winter supply of leaves, lift plants in autumn, pot them up and place them in a well lit spot under cover.
Cut back dead stems to the base.
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