MARJORAM. 217 



A shrubby, thickly branched plant, from Common or 



J ... - Blue-flowering 



a toot to upwards ot three feet high, accord- Lavender. 



,, -i ,1 j fA. n -i_ -I NARROW-LEAVED 



ing to the depth and quality 01 the soil in BLUE-FLOWERING. 

 which it is cultivated. The leaves are oppo- 

 site, long, and narrow ; flowers blue or purple, in spikes. 



The whole plant is remarkably aromatic ; but the flowers 

 have this property in a greater degree than the foliage or 

 branches. The plants are in perfection in July and August, 

 and are cut for drying or distillation close to the stem, as the 

 blossoms on the lower part of the spikes begin to change to 

 a brown color. 



There is a variety with white flowers ; but it is more 

 tender than the Blue-flowering, and is not so generally cul- 

 tivated. Its properties and uses are the same. 



MARJORAM. 



Origanum. 



A perennial species, with a shrubby, four- Common Mar- 

 sided stem a foot and a half high ; the OBIOANU^VUL- 

 leaves somewhat resemble those of the 

 Sweet Marjoram ; the flowers are pale red, or flesh-colored, 

 and produced in rounded, terminal spikes ; the plants blos- 

 som in July and August, and the seeds ripen in September. 



Propagation and Culture. It may be grown from seeds, 

 but is generally propagated by dividing the roots, either in 

 spring or autumn. Set them in a dry and warm situation, 

 in rows fifteen inches apart, and ten or twelve inches from 

 plant to plant in the rows. 



There is a variety with white flowers, and another with 

 variegated foliage. 



Use. The young shoots, cut at the time of flowering, 

 and dried in the shade, are used as Sweet Marjoram for 

 seasoning soups and meats. The whole plant is highly 

 aromatic. 



