Harvest from summer to autumn
- Harvest from summer
- Particularly aromatic shortly before flowering
- Cut only the upper third
- Consume marjoram quickly
- If necessary by dry preserve
If you take marjoram outdoors sown it takes about two months for the plants to be large enough to harvest.
also read
- Harvest marjoram even during flowering
- Can marjoram overwinter?
- Preserving marjoram: freezing or drying?
You can continue harvesting into autumn, as long as the plant produces enough new shoots.
Harvest only the top third of the stems
You harvest marjoram by cutting the top third of the stems with scissors or a sharp knife cut. You should not go any lower during harvest so that the marjoram can recover.
Don't just pluck the leaves from the marjoram, but cut the entire stem, as this will make the plant better branching out.
Particularly aromatic shortly before flowering
If you Marjoram from your own garden If you want to preserve for the winter, you should cut the branches before the flowers open.
At this time, the leaves contain a lot of essential oils. Since some aromatic substances are lost through preservation, it makes sense if the herb is particularly aromatic when harvested.
Consume marjoram as quickly as possible
If possible, only harvest as much marjoram as you actually need. The herb lasts for a while, but flavors are lost with every touch. The fresher you add marjoram to the soup or stew, the stronger the seasoning effect.
Unused herbs can be hung up to dry or soaked in oil. To the Freeze Marjoram is only suitable to a limited extent.
Tips & Tricks
It can often be read that marjoram may only be harvested until flowering. That's not true. All parts of the plant can be eaten without any problems as they do not contain any toxic substances, not even after flowering. In industrial cultivation, marjoram is even harvested and processed with flowers and stems.
