Marjoram MASSANDRA

Oregano «MASSANDRA» is a perennial herbaceous plant of the mint family, valued for its aroma and wide culinary and medicinal properties. The variety is characterized by medium maturity: from full germination to harvesting takes 115–120 days. Plant height is about 50–55 cm, while rosettes are 25–29 cm in height and 27–30 cm in diameter. Leaves are small, smooth, light green, oval-shaped, and flowers are white. Yield in open ground reaches 0.6–0.7 kg/m², confirming the high value of the variety for gardeners.

«MASSANDRA» prefers heat- and light-loving conditions, grows well on loose, fertile soils with good drainage. The plant is drought-resistant, but sensitive to lack of moisture at the beginning of growth, so moderate moisture is recommended. For sowing seeds, it is convenient to use a mixture with dry sand and sow at a depth of 1–1.5 cm; seedlings appear in 15–18 days at a germination temperature of 20–25 °C. Plants are thinned to a distance of 15–20 cm to ensure sufficient space for root system development.

In cooking, oregano «MASSANDRA» is used as a spice: leaves and essential oil from flowers are added to dishes, giving them a characteristic aroma. In medicine, the plant is used due to its antiseptic and expectorant properties, as well as its effect on the central nervous system and digestion. Leaves can be harvested twice a season – first in mid-summer, then in early autumn, in dry weather, which allows for a maximum yield of aromatic mass.