Oregano and Marjoram: What's the Difference? Plus Grow Leeks

 SPICE IT UP

Oregano vs Marjoram: What's the Difference?

How well do you know your herbs?
You may have a herb garden so are pretty much used to telling the difference between one herb and another, but there are some herbs that look really similar.

• Have you ever asked one of your household to go and get something like say sage leaves from your garden, and they came back with some catmint or something else?
• Or perhaps you’ve planted one of these similar looking herbs and have forgotten which is which?

Can you tell which of the herbs pictured below is oregano and which is marjoram?

It’s time to have a closer look and write up a label.

Marjoram and oregano are very close relatives.

Even more confusing because the latin name for marjoram genus is Origanum

Scientific name: Oregano majorana

Common name: marjoram

Family: Lamiaceae or mint family

Scientific name: Oreganum vulgare

Common name: oregano

Family: Lamiaceae or mint family

How to tell the difference at a glance

• Marjoram leaf will generally be a little bit smaller and rounder whereas the oregano leaf tends to be elongated and slightly larger..
• Oregano leaf will be slightly fuzzy looking in appearance.
• Oregano grows vigorously throughout the year and is considered a tought herb.
• Marjoram is likely to die off in colder weather.
• Marjoram has a milder flavour than oregano.
• Oregano has a slightly peppery note to it.

Varieties of marjoram
Pot marjoram: Origanum onites

Winter  or wild marjoram: Origanum heraclesticum

Varieties of oregano.

Greek oregano: Origanum vulgare hirtum

Mexican oregano: Poliomentha longiflora 

Poliomentha is not to be confused with  another herb also called Mexican oregano and a member of the verbena family, namely, Lippia graveolens.

• As always, common names will trap the unwary.

Let’s find out a bit more about these herbs and how they can be used in cooking.

I'm talking with Ian Hemphill from www.herbies.com.au

If you have any questions about herbs, drop us a line to realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

Leeks: Allium ampeloprasum var. Porrum

There’s nothing like a good long history that some vegetables seem to have and the Leek is no exception.
Leeks are supposed to be native to Central Asia, and have been cultivated there and in Europe for thousands of years.

• Did you know that Leeks were prized by the ancient Greeks and Romans because of their supposed beneficial effect upon the throat.
• The Greek philosopher Aristotle thought that the clear voice of the partridge was due to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.
• Another interesting fact that you might not know is that the leek became a Welsh emblem in 1536, and is still the national emblem of Wales. Daffodil is the National flower.
• Have you ever wondered why Welsh are such great singers?Perhaps because they eat a lot of leeks, think Tom Jones.

Leeks, known scientifically as Allium ampeloprasum var. Porrum, are related to garlic, onions, shallots, and scallions.

• Onions, celery, and carrots are very good companion plants for the leek.

Leeks, are a cool season crop and best of all they’re easy to grow.

• You can grow leeks in hot summers, but you won’t get the same quality result as you will in a cool summer environment.

I know I’ve tried and they were a thinner weaker version of the winter leek.
Leeks are usually grown from seed and are generally started off in punnets first then transplanted.
When to Sow
Sow the seeds of Leeks from Spring until the end of Autumn in cool temperate climates, and late summer and autumn in warm and tropical zones, and in arid districts, seeds must be sown in February/early March and then you can transplant them in April and May. 
I sowed some seed a several weeks ago and have already transplanted them into the veggie bed because they were a couple of inches-about 10cm high and were the thickness of a pencil.
TIP: By the way, the seeds germinated fine from an out of date packet.
Leeks will overwinter in cool temperate areas of Australia if properly mulched, but will generally not survive periods of extreme cold.
In case you don’t know what a leek is.

Leeks look like large fat spring onions, but have a very small bulb and a long white cylindrical stalk of layers of white then green, tightly wrapped, flat leaves.

• It goes without saying that good soil is the key to growing leeks.
• Leeks need nutrient rich, well-drained soil with a pH between 6.0 and 7.0.
• They’ll do well in almost any garden soil as long as it is well aerated and deep, about a spade’s depth is good. Using some kind of dibble tool or stick to make a hole that's just deep enough to leave only the top inch of the seedling exposed.
• Set the leek seedling into the hole and fill it loosely with soil.
• Space the leeks 10cm or a large hand span" apart, in rows at least 25cm  or from your wrist to your elbow apart. Find something practical like that to do you estimates.

Some people think that when growing Leeks the aim is to blanch the stems while the plants are maturing.
To save your back if you want to blanch the stems, rather than digging a trench, just use mulch.
When they’re 4 weeks old in the veggie bed, use a thick mulch of sugar cane or something like that.
In another 4 weeks or when they reach about 24cm, do the same again, or you can use shredded newspaper.
The leeks will still grow as well if you don’t do any of this.
Some gardeners cut off the top portion of the leaves, about halfway up the plant, as the leeks are maturing.
This is supposed to bring on stalk growth, giving you a larger leek for the dinner table.

• To be honest you can do all this, but if you don’t the leeks are just as tasty.

Make sure the plants get at least a couple of cm’s of water a week; otherwise the stems will be tough to eat.
Mulch to conserve moisture, and side-dress with manure tea once a month.
Begin harvesting leeks as soon as they're big enough to use.
Young, tender ones are good raw; once they reach the width of a paper roll, they're better cooked.
They usually take 16-18 weeks--4 ½ months.
Quite a long time so explains why they are so expensive at the greengrocer, market or wherever you buy them.

To prepare Leeks cut them very thinly and sautee’ just as you would other members of the onion family.

 Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
Why are they good for you?
Good source of dietary fibre also a top source of vitamin C
Leeks have a high concentration of the B vitamin folate
Leeks give you small amounts of other minerals and vitamins.
Like onions, they also have some sulphur compounds that scientists believe reduce your risk of some health problems.
Leeks are believed to be good for the throat.
Leeks are low in calories and fat-free. 100g of leek has just 125kJ.
AND THAT WAS YOUR VEGETABLE HERO FOR TODAY

Lawns, Lemon Scent and Mistletoes

WILDLIFE IN FOCUS

Mistletoe Bird

Mistletoe is an air-born parasitic plant that lives off the sap of their hosts, These plants thrive in almost every type of climate and soil in Australia, and are found everywhere Australia wide except Tasmania.
There’s a particular bird that loves the berries of Mistletoe plants, with a really obvious name.

Mistletoe bird

Listen to this with ecologist Sue Stevens
Do you know why mistletoes look like their host plants?
Some botanists think it's because of a hormone within the host that gets into the mistletoe and influences the way it grows.
Mistletoes may also mimic to hide from leaf-loving animals such as possums, 60% of whose diet consists of the leaves of plants.


Mistletoe babies

FLOWERING TIMES OF MISTLETOE IN Australia.
A good time to look out for the Mistletoe bird is when the berries are obvious on the Mistletoe.
Those living on the coast will see the Mistletoe flowering in spring and summer, but many mistletoes were at their peak of flowering in March, particularly in the drier inland areas.
These bizarre plants are easy to spot when in flower because of their bright antler-shaped orange or red blossoms that stand out against the dark foliage, advertising their nectar to birds.If you have any questions about the Mistletoe bird or even have a photo of one, why not drop us a line to realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.

VEGETABLE HEROES

This week’s hero is-Oregano, Origanum vulgare or Origanum marjoram. for the botanists among you.

Not sure what herbs can be planted out in the autumn garden?
Then try chervil, chicory, coriander, fennel, garlic bulbs, lavender, marjoram, parsley, rocket, sage, sorrel, rosemary, thyme, winter tarragon and oregano.
This list includes, Tropical, sub-tropical, temperate, arid and cool temperate districts.

Origanum marjoram is the common oregano used for cooking.


Oregano amongst other herbs

Origanum vulgare is the wild oregano used for making oil.
Now that’s confusing…isn’t Marjoram a separate herb? Well, yes it is, but apparently has the same Botanical name.

Of course, Oregano was first used by the Greeks.

Legends or Myth?
Did you know that in Greek mythology the goddess Aphrodite invented the spice, giving it to man to make his life happier?



The word "oregano" is actually derived from the Greek phrase, "joy of the mountains".

The English had either ideas and found another  use for oregano- as an additive to snuff (which was generally a tobacco concoction taken through the nose).
Oregano was also used as a perfume in sachets around the 17th and 18th centuries.

Oregano is an aromatic herb that belongs to the mint or Lamiaceae family.
Oregano is native to Europe, the Mediterranean region and Central Asia and is basically a perennial herb, growing to around 20 to 45 cm (17") high depending on the variety.

Being a Mediterranean plant, grow Oregano in full sun and in well drained soil.

There are two main varieties.
"Greek Oregano" is the type normally associated with Oregano flavour.
"Common Oregano" or Marjoram has a less pungent, sweeter taste and is more commonly grown.
You can grow this plant from seed in spring, soft tip cuttings or buy as a seedling.
Best Climate
For those who have grown Oregano, you’ll find that it’s one tough plant.
It’ll take frost, rain, full sun, varying soils, walking on and will survive after massive aphid attack.
You can even build a no-dig garden in the middle of winter bung in a few punnets of Oregano and it will not only survive but grow well.
Sowing and Growing
Sow in garden, or start in seed trays although itt can be hard to germinate from seed which is very fine. That’s done in spring. Sow seed at a depth approximately three times the diameter of the seed.
Easily propagated from root division during Autumn.
Some varieties can only be grown from cuttings.
Oregano has grey green furry leaves making it a very drought tolerant plant.
This is because the furriness or hairs on the leaves traps the moisture that normally evaporates from the plant, creating some humidity around each leaf.
Obviously a dry adaptation from its original environment.

Have you ever found that some types of Oregano seem to self seed into cracks in the pavement, and stone walls, growing in garden steps between sleepers and never need to be watered?
If you’re planting this in a garden bed or herb garden, I suggest putting it into a large plastic pot with the bottom cut out.
Otherwise, you’ll find it has taken over the other herbs or flowers.
Having said that, Oregano is very easy to pull out.
The best way to look after your clump of Oregano is to cut the stems back to the ground  after it flowers, to encourage new growth.
As far as companion planting goes, anything that benefits from having a flea beetle deterrent, like all Hibiscus, plant Oregano next to it.

I haven’t tried this one, so if anyone has found this successful, give me a call in the studio.

For best flavour –pick the leaves in the morning just after the dew has lifted.

TIP: When’s the best time to pick Oregano for drying?
When  the plant reaches the flowering stage –that’s between February and the end of April.
Varieties to try.
Why not try Origanum Kent Beauty-Origanum rotundifolium x scabrum
This hardy groundcover is smothered in delicate chartreuse coloured hop like bracts during late summer. These bracts overlap to form a beautiful cascading display on top of heart shaped pairs of blue-grey leaves on trailing stems.
Culinary hints - cooking and eating Oregano
It’s a well known fact that oregano is used a lot in Turkish, Italian, Greek, Spanish and Italian dishes..
Mostly it's the leaves which are used for cooking. Pizza is what most of us associate this herb with. Used to flavour tomato dishes, soups, sauces and Greek dishes like Moussaka and even a couple of pinches added to Greek salad is marvellous
HOT TIP: The dried leaves of oregano is much more aromatic and flavourful than fresh leaves. Now there’s a surprise.

Why Are They Good For You?
The two important compounds that are responsible for the many health benefits of oregano are carvacrol and thymol.
Studies have shown that both of these compounds can inhibit the growth of bacteria, virus and fungi which is the main causes of many illnesses..
Oregano is also high in iron, manganese, fibre and vitamin C

AND THAT WAS OUR VEGETABLE HERO SEGMENT

DESIGN ELEMENTS

with landscape designer Louise McDaid
DRY GARDENS part 4-lawns for dry conditions.
There are those gardeners who like to see a green expanse of lawn, and there are others who see it as another possibility of planning and planting another area for garden beds.
Some of us think lawns are high maintenance-mowing, fertilizing, weeding watering, while others think it’s low maintenance.
There are a lot of reasons why you should still have a lawn.
It does cool an area, but don't expect it to be green all year round. It's seasonal like a lot of plants in your garden.
Don't waste time an energy trying to grow a lawn where it just won't grow-like under trees or heavy shade positions.
So what types of lawns do best in dry conditions?

Let’s find out what this is all about.

Warm season grass-Sapphire-is a soft leaf Buffalo.
Native grass alternatives that act like a real lawn.
Zoysia macrantha is sold as Nara turf-warm season grass.
Seed sown  native lawns might take a year or so to get established but are well worth the wait.

Nara Native Turf

Red Grass-is a warm tough season grass, withstands long drought periods. suits heavy clay.
Weeping grass "Griffin."-Microleana stipoides is a cool season grass. Green for most of the year but has summer dormancy.
Wallaby Grass-cool season with good drought tolerance.

TIPS for lawns in hot dry times.
Not watering too often, not watering long enough,  and scalping your lawns when mowing are all bad practices that make the job of keeping a lawn looking great all that much harder.
If you have any questions about the types of drought hardy lawns that Louise mentioned, why not write in and ask for a fact sheet?

PLANT OF THE WEEK

Lemon Scented Myrtle Backhousia citriodora

There are some trees that have something about them that makes everyone who sees the flowers or smells the leaves (as in this case) for the first time, immediately want to grow it.
In gardens it’s important to provide not only nectar for birds but also habitat for insects and the birds which come to eat them.

The Lemon Scented Myrtle is a broad domed tree  a medium-sized shrub or tree, to 8 m tall with a low-branching habit.

 

Used as street trees under power lines eg, on Victoria Road Gladesville, and other locations also.

The leaves of Backhousia citriodora are a fresh green colour and strongly lemon-scented.

They are attractively veined and the young foliage is reddish and undersides of the leaves are often hairy.

 
The very attractive white flowers in long-stalked clusters, cover the tree almost as much as Melaleuca linarifolia or Snow in Summer .

All of the Backhousia species, which are found only in Australia, have individual aromatic scented leaves.
The lemon scented myrtle is very popular with the insects, its creamy-white flowers attracting a wide range of beetles, bees and other insects.

Backhousia citriodora has great potential for use in our gardens for its aesthetic value and fragrance.

Easily maintained and can be used as a hedging or screening plant.

Many people walking past don't realise that there's bush tucker to be had in the leaves.

Fresh leaves make a soothing tea, or used as a lemon grass alternative in Asian cuisine.

On the other hand, the dried leaves can be used to flavour cakes, biscuits and other foods.

 

For those living in frost prone areas, protect young trees from frost, because they can only tolerate light frost.

Herbs by the Sea

SPICE IT UP

Did you know that the ancient Greeks made poultices from the leaves of oregano and used them to treat sores and aching muscles?

What’s more,  traditional Chinese doctors have used oregano for centuries to relieve fever, vomiting, jaundice and itchy skin.

To this day, in Europe, the herb is still used to improve digestion and soothe coughs.

So what else do you do with it other than grow it in the herb garden?
Listen to this….talking with herb expert Ian Hemphill from www.herbies.com.au


So in medieval kitchens they had dried herbs hanging up around the stove, but not for decoration, but to use in their cooking.

A most versatile herb it almost goes with anything.
Instead of garlic breath, spread some oregano, dried or fresh and make herb bread or herb butter instead using oregano.
Oregano of course goes with strong flavoured rich or fatty meats and carbohydrates,

 

VEGETABLE HEROES

This weeks Vegetable Hero is Sea Fennel or CRITHMUM maritimum.
In the Family Apiaceae-that’s the same family as carrots.
Crithmum: because this plant looks a bit like Barleycorn, and the Greek word for that is krithe.
Of course you would’ve guessed that maritimum means from or near the sea.
You may have come across this plant in restaurants and café’s where they often use it as a garnish.
You may even have seen in in your local garden centre by it’s other name of SAMPHIRE or Rock Samphire.

How did it get that name?
Supposedly a corruption of French St. Pieere, (St.Peter) the patron   saint of fishermen, also known as the rock.
 Why a fisherman saint? Because it likes to grow on sea-cliffs.

Should you ever travel to Germany, their name for sea-fennel is Meerfenchel,
But let’s not stop there because Sea Fennel also goes by the name of Herba di San Pietra (contracted to Sanpetra) its Italian name.

Sea Fennel is quite common round the coasts of Southern Europe and South and South-West England, Wales and Southern Ireland, but it is less common in the North and rare in Scotland.

In Australia, since I’ve started talking about sea fennel, I’m been seeing it more and more in the herb section of nurseries so although it can be a bit hard to find it’s not that rare.

Would you believe that sea fennel is a herb, and has been used in different ways for centuries, from the time of Greeks and Romans, as a food - raw, steamed, boiled or pickled, but it was also used as an medicament due to it's therapeutics and aromatic contents.
Even today it is widely used in modern cosmetics perfumery and medicine.
So what does it look like after all that?
Sea Fennel is a succulent, smooth or glabrous, much-branched herb, woody at the base.

To me it looks like the  stems of Sea Fennel are long and fleshy.
You could say it’s a decorative upright rather sparse looking succulent with blue green stems and leaves.
The stems are full of aromatic juice and when it flowers they look like umbels of tiny, yellowish-green blossoms. Much like other flowers in the carrot family.
Where it originates, it happily grows on rocks and shingles on rocky Mediterranean shores, on cliffs and on the sea-shore moistened by the salt spray.
Sea fennel is the last dry-land plant exposed to strong wind, salt, sea waves, draying sun... it survives extreme weather conditions.
Sea Fennel, or Rock Samphire is a perennial, it’s frost hardy and easy to grow.

The whole plant is aromatic and has a powerful scent.
Some say it has a strong smell of furniture polish, but I like it’s-sort of aniseed like.
Because of where it grows, the best way to grow it at home is on sandy well drained soil, or in a pot.
Grow it in full sun in a warm sheltered position.
If you manage to get one of these plants you can divide in up into more plants next spring or save the seed and grow plants that way.

How can you use this unusual herb here in Australia?
Traditionally in Cornwall, Rock Samphire (or Sea Asparagus) is served simply, with a squeeze of lemon and a knob of butter, lightly steamed.
It's also pretty good with some cracked black pepper and vinegar.
Rock Samphire is naturally salty, so doesn't need any salt!
You can also eat it raw, but it loses its slightly bitter taste after cooking, becoming softly aromatic and delicious.
Rock Samphire makes a great accompaniment or garnish for steamed fish scallops, oysters, and Mackerel. Well, it makes an interesting and appropriate partner for most seafood really! :) 

Where do you get it? The Royal Botanic gardens nursery have this plant-which is where I got mine from. You can also buy it online and I’ll put on link to that nursery on my website.
Why is it good for you?
Crithmum maritimum is a vibrant green edible plant which grows mainly on tidal marshes.
It has soothing and anti-inflammatory properties. is a strongly aromatic, salty herb; it contains a volatile oil, pectin, is rich in vitamin C and minerals, has diuretic effects, cleanses toxins and improves digestion.
Sea Fennel as high levels of vitamin C, it’s a diuretic, cleanses toxins, improves digestion and helps weight loss-possibly because of the diuretic part.
I have a recipe for Sea Fennel that I’ll post on the web, or you can write in or email for a fact sheet.
You can use Pickled sea fennel in seasoning for salads, or as a cold relish to round meat or fish dish
Pickled Sea Fennel (Rock Samphire, Motar...)
Gather the young and green samphire beginning of March (in Australia) before it flowers. Break into 2 in. lengths, lay on a dish and sprinkle with dry salt. Leave for 24 hours. Drain, then cook gently until tender in enough vinegar to just cover it, but don't allow it to get soft. :plain vinegar is best for this as the samphire has its own spicy flavor. Seal down securely in hot jars
Hand pick sea Fennel before it flowers. Pick of the small leaves.
Wash them in sea water (fresh pipe water will do).
Cook it in mixture of water and vinegar (70:30) for 15 min until tender.
Leave it to cool and store it in jars filled with diluted vinegar (half water, half vinegar).

If you have any questions about growing sea fennel or any other vegetable, JUST EMAIL ME

DESIGN ELEMENTS

with Landscape Designer and Gardening Australia editor, Louise McDaid

GARDEN DESIGN WITH GREEN IN MIND

This new series came about when Louise and I were talking about the colour green in gardens, and that mostly gardeners overlooked how effective the green in your garden really is.
A one-colour strategy frees you to master the brushstrokes of form and texture. It also allows enough elbow room to for you to explore a single-color palette's potential in pale and deep shades, in fine leaf or large leaf, variegated or not.
The colour green doesn't fatigue the eye.
Let’s find out what this new series is all about.

Single-color gardens show as much boldness and flair as the most elaborately matched schemes.
These types of gardens have an endless varying palette, from true green, gray-green, and blue-green to purple-green and yellow-green. Each has a different impact.
It’ s only limited by your imagination.

PLANT OF THE WEEK

Citrus Gems

Did you know that all the citrus that most gardens grow in their gardens came from overseas and it all started with the first fleet?
Yes, they carried oranges and lemons, complete with all the bugs that affect citrus in Australia now.
Some of you might know from various gardening shows on TV, that Australia has always had it’s own unique citrus. But are these citrus up to the mark?

Australian citrus has smaller leaves and even though they are supposed to get the same bugs –orange stink bug and citrus leaf miner, I’ve yet to see it on my Australian citrus, where my two navel oranges have been plagued by both.

Citrus Gems are a group of adaptable, quirky trees, uniquely Australian and tolerant of a wide range of conditions. They are suited to both pot and garden cultivation. All Citrus Gems are grafted onto citrus rootstock. Which ensures plant health, vigour and increases the plants ability to produce abundant crops of fruit from an early age.
Citrus Gems respond well to pruning. Citrus Gems are extremely hardy and tolerant of frost and dry conditions.
There seems to be a citrus for every district in Australia, so why not give it a go?
For more information and where to buy
http://www.citrustogrow.com.au/citrus-range/citrus-gems/