Marjoram

Marjoram is a heady and aromatic herb with a subtle yet distinctive flavor. As a member of the mint family, it has many culinary uses, including as an ingredient in soups, salads, sauces and desserts. In its journey to the dinner plate, marjoram passes through a complex chain of production, cultivation and shipping that ensures its freshness and potency. From seed to plate, let’s take a closer look at the journey of marjoram.

Beginning with the Seed

Marjoram begins its journey to the dinner plate as a seed. Depending on the variety, the seeds range in size from roughly 1 millimeter to 6 millimeters, with a round or oval shape. The seeds must be treated before they can be planted and need to be kept at a consistent temperature and humidity. They should be stored in airtight containers to protect them from light, heat and moisture.

Germination and Transplantation

Once the seeds are ready to be planted, they will require a warm and moist environment for germination. Marjoram prefers sunny, well-drained soil and a temperature between 70 and 75 degrees Fahrenheit. After sowing the seeds, they will take two to three weeks to germinate.

After germination, the seedlings are ready to be transplanted out into their permanent location. This is done by carefully lifting the seedling out of its pot with a trowel and transferring it to its final location, making sure to keep its roots moist. Once the seedlings have been transplanted, they will require regular feeding, watering and weeding to ensure they reach maturity.

Harvest and Post-Harvest

Marjoram reaches full maturity in approximately 50 to 90 days, once its foliage has begun to flower. Once the plant is fully mature, it can be harvested. This typically involves cutting off the stem of the plant and then chopping off its leaves. After harvesting, the leaves need to be dried to remove the excess moisture and to maximize their shelf life. This can be done in an oven with a low temperature setting or by air drying them in the sun.

Once the marjoram has been dried, it must be kept in an airtight container to protect it from light, heat, moisture and oxidation. It can then be sold in a variety of different forms, including whole leaves, chopped leaves or crushed leaves.

Packaging and Shipping

Once the marjoram is ready for distribution, it must be packaged in a manner that preserves its freshness and potency. This is typically done in vacuum-sealed bags or other airtight containers. The marjoram leaves must be protected from light, heat and oxygen as these can cause rapid spoilage.

Finally, the marjoram must be shipped to its destination. Depending on the destination, this can be done by truck, rail, air or sea. Transporting the marjoram requires careful planning and consideration to ensure its freshness, as the health of the herbs can be greatly impacted by changing temperatures, humidity and oxygen levels.

Prep and Cooking

When the marjoram arrives at its destination, it must be carefully handled and prepared for cooking. This will typically involve washing the leaves to remove dirt and debris, then chopping or grinding them into a finer texture. The marjoram is then ready to be added to a variety of dishes, including soups, salads, sauces and desserts.

The flavor of marjoram is delicate and sweet, but it can also have a peppery bite. To best showcase its flavor, marjoram should be added at the beginning of the cooking process so that its flavor is not overwhelmed by other ingredients. When adding marjoram to a dish, it’s important to use it sparingly as too much can overpower the other flavors in the dish.

From Seed to Plate

Ultimately, marjoram’s journey from seed to plate is a complex and interconnected process that involves careful planning and execution. From harvesting and packaging to shipping and preparation, the journey of marjoram is one marked by attention to detail and expertise. Without this careful attention, marjoram’s flavor simply could not reach the dinner plate.