Marjoram can be harvested continuously whenever you need a few leaves in the kitchen. If you plan to dry the herb, you should cut it just before the flowers open. Then marjoram contains the most essential oils.
When and how do I harvest marjoram optimally?
Marjoram is best harvested shortly before flowering to get the best flavor. Cut the top third of the stems and use fresh or dry for preservation. Harvesting is possible from summer to autumn.
Harvest from summer to autumn
- Harvest from summer
- Particularly aromatic shortly before flowering
- Only cut the upper third
- Consume marjoram quickly
- If necessary, preserve by drying
If you have sown marjoram outdoors, it will take around two months until the plants are large enough to harvest.
You can continue harvesting until autumn as long as the plant produces enough new shoots.
Only harvest the top third of the stems
Harvest marjoram by cutting the upper third of the stems with scissors or a sharp knife. You shouldn't go deeper when harvesting 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 branch better.
Particularly aromatic shortly before flowering
If you want to preserve marjoram from your own garden 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 during preservation, it makes sense if the herb is particularly aromatic when harvested.
Use marjoram as quickly as possible
If possible, only harvest as much marjoram as you actually need. The herb lasts for a while, but aromatic substances are lost with every touch. The fresher you add marjoram to the soup or stew, the stronger the seasoning effect.
Unused herb can be hung up to dry or soaked in oil. Marjoram is only suitable for freezing to a limited extent.
Tips & Tricks
It is often said that marjoram can only be harvested until it blooms. That's not true. All parts of the plant can be eaten without any problems as they do not contain any toxic substances, even after flowering. In industrial cultivation, marjoram is even harvested and processed with flowers and stems.