CULINARY HERBS IO3 



Description. — Perennial marjoram rises even 2 feet 

 high, in branchy clumps, bears numerous short- 

 stemmed, ovate leaves about i inch long, and termi- 

 nal clusters or short spikes of little, pale lilac or 

 pink blossoms and purple bracts. The oval, brown 

 seeds are very minute. They are, however, heavy 

 for their size, since a quart of them weighs about 24 

 ounces. I am told that an ounce contains more than 

 340,000, and would rather believe than be forced to 

 prove it. 



Annual marjoram is much more erect, more bush- 

 like, has smaller, narrower leaves, whiter flowers, 

 green bracts and larger, but lighter seeds — only 

 113,000 to the ounce and only 20 ounces to the 

 quart ! 



Cultivation. — Perennial marjoram when once estab- 

 lished may be readily propagated by cuttings, division 

 or layers, but it is so easy to grow from seed that this 

 method is usually employed. There is little danger 

 of its becoming a weed, because the seedlings are 

 easily destroyed while small. The seed should be 

 sown during March or April in flats or beds that 

 can be protected from rain. It is merely dusted on 

 the surface, the soil being pressed down slightly 

 with a board or a brick. Until the seedlings appear, 

 the bed should be shaded to check evaporation. 

 When the plants are 2 or 3 inches tall they may be 

 transplanted to the places where they are to remain, 

 as they are not so easy to transplant as lettuce and 

 geraniums. The work should be done while the 

 plants are very small, and larger numbers should be 

 set than will ultimately be allowed to grow. I have 



