ecies of marjoram now grown for culinary purposes
(several others were formerly popular) are members of the Labiatae or
mint family--pot or perennial marjoram (_Origanum vulgare_, Linn.) and
sweet or annual (_O. Marjorana_). Really, both plants are perennials,
but sweet marjoram, because of its liability to be killed by frost, is
so commonly cultivated in cold countries as an annual that it has
acquired this name, which readily distinguishes it from its hardy
relative. Perennial marjoram is a native of Europe, but has become
naturalized in many cool and even cold temperate climates. It is often
found wild in the Atlantic states in the borders of woods.

[Illustration: Sweet Marjoram]

The general name _origanum_, meaning delight of the mountain, is derived
from two Greek words, _oros_, mountain; and _ganos_, joy, some of the
species being found commonly upon mountain sides. Under cultivation it
has developed a few varieties the most popular of which are a variegated
form used for ornamental purposes, and a dwarf variety noted for its
ability to come true to seed. Both varieties are used in cookery. The
perennial species seems to have had the longer association with
civilization; at least it is the one identified in the writings of
Pliny, Albertus Magnus and the English herbalists of the middle ages.
Annual marjoram is thought to be the species considered sacred in India
to Vishnu and Siva.

_Description._--Perennial marjoram rises even 2 feet high, in branchy
clumps, bears numerous short-stemmed, ovate leaves about 1 inch long,
and terminal clusters or short spikes of little, pale lilac or pink
blossoms and purple bracts. The oval, brown seeds are very minute. They
are, however, heavy for their size, since a quart of them weighs about
24 ounces. I am told that an ounce contains more than 340,000, and would
rather believe than be forced to prove it.

Annual marjoram is much more erect, more bush-like, has smaller,
narrower leaves, whiter flowers, green bracts and larger, but lighter
seeds--only 113,000 to the ounce and only 20 ounces to the quart!

_Cultivation._--Perennial marjoram when once established may be readily
propagated by cuttings, division or layers, but it is so easy to grow
from seed that this method is usually employed. There is little danger
of its becoming a weed, because the seedlings are easily destroyed while
small. The seed should be sown during March or April in flats or beds
that can be protec