Marjoram and Lemon Balm – The Green Treasure of Our Kitchen

Marjoram and Lemon Balm – The Green Treasure of Our Kitchen

Who wouldn't know these most beloved herbs that we use abundantly both in the kitchen and in good old folk medicine. We certainly can't imagine certain dishes where the typical taste of marjoram or lemon balm is needed. Garden marjoram is an old folk name, also known as sweet marjoram. Lemon balm is commonly referred to as melissa or bee balm. The name lemon balm has Old English origins and is also known by names such as balm mint, common balm, or bee herb.

Garden Marjoram – needs plenty of space for its abundant growth, as it can reach heights of up to 50 cm. Finely downy, oval leaves grow on four-sided stems. White or light purple flowers emerge from early June among the green bracts. With proper care, marjoram will form a rich clump. Marjoram has a strongly spiced flavour and its leaves or herb are used for meat dishes, potatoes, soups, and other dishes as seasoning. To bring out its flavour, it's recommended to add it only 10 minutes before the dish is ready. It shouldn't be used together with other types of spices.

It's grown as an annual plant and needs light for germination. It can be easily grown from seeds and thrives on balconies or terraces. Besides our classic garden marjoram, we can also grow so-called French marjoram, which differs from ours in being more robust and thus surviving in harsher conditions. Marjoram should be placed in bright and sunny locations, preferably on the south side, and is suitable for larger pots on balconies and terraces, in window boxes, but also in rock gardens.

It should be planted outside only at the end of May, as it's sensitive to cold, and if autumn frosts arrive, we move it indoors. It doesn't need fertilising. Young shoot tips are harvested, but green bracts in flowers are also used. Marjoram has the most intense aroma early in the morning or late in the afternoon. Marjoram is dried and stored in airtight bags or preserved in oil.

Lemon Balm – is a perennial herb up to 1 m tall, characterised by light serrated green leaves and its fresh, lemon-tasting bitter-sweet flavour. Its aroma intensifies even more if you rub it, and it's wonderful for salads, herb sauces or tomatoes, rice and fish – it simply has great versatility both in the kitchen and in healing. It's added to dishes raw or just briefly cooked with the meal. Place it in large boxes or pots on the terrace or balcony, also in window boxes.

Lemon balm doesn't like excessive heat, therefore it's not sensitive to cold and when cut back outdoors, it overwinters without problems. We plant it outside as a young plant from April onwards and place it in a location where other plants won't get in its way. Older plants can tolerate drought, but young plants must not dry out.

It overwinters outdoors either by leaving it directly outside, or by placing it in a portable pot in a cool, bright room where it will overwinter for us. We harvest lemon balm from early spring to late autumn and collect its young, light green leaves. If we don't use it immediately in dishes or teas, we can dry it or freeze it fresh.

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