This is a native of Portugal, and an annual, or is at least treated as an annual in this country. The tops are used for flavouring various dishes like the others. Like those we have already treated upon, this is one of the indispensable herbs. We always find it needful here to sow Marjoram in a gentle heat, and afterwards plant it out. It may be treated exactly in the same manner as Summer Savory, except that the plants should not be thinned out or planted so wide as the latter. When about flowering the plants should be pulled up and dried like the others.

Pot Marjoram

This is a perennial, and a native of Sicily. It is used for purposes similar to the others, and will succeed in the same soil and situation. It is propagated by division of the root, and should be planted 9 or 10 inches from plant to plant, each way, A portion may be dried in autumn, but it may be picked in a green state during the greater part of the year, Two other sorts, Common and Winter Sweet Marjoram, are known to the garden; but as they are never inquired for, it is not needful to mention them here.