It's All About Nutrition!

Four Herbs to Consider in Your Garden Part Three

Marjoram:
Also known as knotted marjoram or sweet marjoram, this plant has a white flower and upright habit. It is in the same genus as oregano, but grows more slowly than the Greek oregano species and is not generally hardy in very cold regions. The name knotted marjoram comes from the leaves, which unfurl from a ?knot? form.

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Mint:
Of the many available species of mint, peppermint and spearmint are the most common. Pineapple mint, applemint, chocolate mint, variegated mint, blue mints, silver mints, and many more also can be found. Most are potentially invasive perennials that should be kept in a pot, preferably away from the garden. They will spread rapidly by runners that can break to the surface many feet from the mother plant. Some also will set seed, but the seedlings are rarely good specimens. Although the pale lavender flowers are attractive, they should be removed prior to seed formation. Plants should be heavily trimmed mid-season to retain vigor and fresh leaves. Grow mints in an easterly location if possible, as they wilt and burn in hot afternoon sun. Mints, particularly spearmint, require a higher moisture level than most herbs.

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Oregano:
Common oregano and Greek oregano are both easy to grow from seed and grow sufficiently well to provide a modest harvest the first year. Common oregano has a low growing habit and white or pink flowers, while the white-flowering Greek oregano has a more upright habit (18-24 inches).

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Parsley:

This herb is a marginally hardy biennial, so it should be sown from fresh seed each year. The seed has a tough outer shell that takes up to three weeks to soften, a process that can be hastened by soaking in warm water overnight. Once germinated, transfer the seedlings to a permanent position while still small, as parsley will develop a tap root as it matures. Rarely, parsley may survive and stay green during the first winter and send up a flower stalk in midspring of the second year. However, seeds from this flower stalk are unlikely to result in quality specimens. There are two types of parsley widely available: curly and Italian.

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