The perennial herbs shown here mostly need quite a lot of space.

• Marjoram:
  Majoram is used as a spice and for medicinal purposes with small, lush green oval leaves and it grows to a height of about 80 cm.
• Oregano:
  Oregano is a perennial herbaceous plant which grows to a height of 20 to 70 cm.
  Oregano harmonises particularly well with sage and summer savory.
• Rosemary:
  Rosemary is an evergreen, bushy, aromatic shrub which can reach a height of up to 2 metres.
• Sage:
  Sage is a subshrub. It grows to a height of 60 to 80 cm.
  Sage discourages caterpillars, aphids and snails.
• Thyme:
  Thyme grows as a subshrub or shrub.
  For cultivation out in the open, thymus vulgaris is mostly used, (common thyme). The not completely frost-hardy varieties of lemon thyme and orange thyme have a very special and fine aroma.
  Thyme is not compatible with marjoram.

• Marjoram:
  In full sun with well broken up, well drained, good garden soil.
  Only grow for three to four years at one location.
  You do not need to plant a whole bed with marjoram. Just grow it at one corner and move it a little further along the row in the following year.
• Oregano:
  Oregano needs a warm, sunny location with well drained soil which is more on the dry side.
• Rosemary:
  Rosemary needs a warm, protected location in full sun with dry, sandy, chalky soil.
  
• Sage:
  Sage needs a warm, partially shaded location, protected from the wind with chalky, sandy, loamy soil.
• Thyme:
  thyme needs a warm location in full sun with a loamy-sandy and chalky soil.

• Marjoram:
  This can be propagated by sowing seeds.
• Oregano:
  Propagate using cuttings, stolons (runners) or seeds.
  Oregano seeds need light to germinate so press the seeds lightly down but do not cover with soil.
• Rosemary:
  Can be propagated via seeds, cuttings or offshoots.
  As rosemary takes along time to develop, growing from seed is not to be recommended.
  To propagate using cuttings
  push a 10 cm long twig about 4 to 5 cm deep into sandy soil and moisten moderately.
• Sage:
  Propagate this via seeds, cuttings or offshoots.
• Thyme:
  Is propagated via seeds or cuttings. To propagate using cuttings:
  • Cut off slightly woody shoot tips about 8 to 12 cm long
  • Put these cuttings at a spacing of about 5 cm into soil which is 3 to 5 cm deep.
  • Firmly press the soil with the cuttings
  • Cover the propagator container with plastic film and put it somewhere bright and warm at 20 to 25°C.
  • keep the soil quite moist.
  • When the cuttings have formed roots, they can then be grown on in larger pots.

Plants that are well suited for next year cultivation:

(not specified)

The following plants should not be planted in the following years:

• Marjoram:
  Winter majoram is winter-hardy down to -20°C. In its first winter, young marjoram will need some protection.
• Oregano:
  At extreme temperatures some winter protection is a benefit.
• Rosemary:
  Rosemary needs protection in winter.
• Sage:
  Sage can be overwintered outdoors in mild locations when covered with a layer of foliage or with some fir branches .
• Thyme:
  Common thyme is winter-hardy.
  Cover those varieties of thyme which are not quite frost-hardy with a thick layer of foliage or with a few fir branches.

• Marjoram:
  - Walter regularly, especially young plants but do not allow standing water to develop.
  - Regularly hoe weeds.
• Oregano:
  Only water a little and fertilise (in spring mix some compost into the soil).
  Cut off old shoots in spring close to the soil.
• Rosemary:
  Only water and fertilise a little.
• Sage:
  Cut back in spring before it flowers.
  After late summer, no longer cut back the sage plant and no longer fertilise it.
• Thyme:
  For cultivation out in the open, thymus vulgaris is mostly used (common thyme).
  
  • only water and fertilise a little
  • Hoeing weeds is particularly important while the plant is still small.
  • In the second and third year cut the plants back in spring before shoots start to grow to a height of 4 to 6 cm.
  Tip:
  Growing with a weed control or mulch fabric, the weed problem is largely solved.

• Marjoram:
  Pests: Aphids, caterpillars
  Control:
  Generously remove all affected areas.
• Oregano:
  Pests: Nematodes
  

• Thyme:
  Pests: Aphids, caterpillars, nematodes
  Diseases: Preventative measures: Use crop rotation.

• Marjoram:
  Is best harvested while flowering which usually starts about 12 weeks after sowing and lasts for about 8 weeks, as the plant has its best aroma during this phase.
• Oregano:
  Oregano is at its most spicy just before it flowers.
  When harvesting, the plant can be cut back to a height of about ten centimetres.
  Young leaves can be harvested constantly.
• Rosemary:
  You can constantly harvest rosemary's leaves and shoot tips from the summer through into autumn.
• Sage:
  It is best to harvest sage outside of its flowering period.
  Its leaves can be freshly harvested through the whole year.
• Thyme:
  Harvest thyme leaves and shoots from late spring to late autumn.

• Majoram :
  You can keep this for 3 to 4 days in the fridge.
  Majoram can be dried. To dry it, hang all of the shoots upside down.
  Keep dried marjoram in a dark, cool place. When dried, it will keep for several years.
  It can be frozen. To freeze, coarsely chop the marjoram, put into ice cube trays and freeze.
• Oregano:
  When dried and kept in an airtight container in the dark, oregano will keep its aroma for up to a year.
• Rosemary:
  Rosemary will keep its aroma for up to a year, if kept in a dark place in an airtight container.
  It dries well, can be frozen or conserved in vinegar or oil.
• Sage:
  It is best to brush fresh sage leaves with oil, place in layers between plastic film and then freeze.
• Thyme:
  Thyme can be frozen, dried or conserved in oil.
  If kept in a fridge it quickly loses its aroma.

• Marjoram:
  Majoram has a spicy, bitter taste.
  It is used to spice potatoes, sausage, minced meat, liver and roast goose.
  Goes well with beans, carrots and mushrooms.
• Oregano:
  Oregano is used as a spice for meat and vegetable dishes, for soups, pizzas and sauces.
• Rosemary:
  Dried or fresh rosemary is suitable for all types of meat, for fish, tomato salads and beans.
• Sage:
  There are various types of sage which are used in the kitchen, including:
  Common sage which is used to spice meat and fish dishes, clary sage which is extremely aromatic, dalmatian sage which is seen as a gourmet sage and pineapple sage, which is used to garnish desserts.
  Apart from that, sage goes with oily fish, vegetables, mushrooms, sauces and marinades.
  The leaves of sage contain an essential oil which prevents the growth of bacteria, viruses and moulds.
  Its dried leaves are used to make tea.
  Tip:
  Sage tea relieves a sore throat and is good for gargling.
• Thyme:
  Thyme is used as a herb in the kitchen and also has medicinal uses.
  It tastes good with meat dishes and fish and thyme tea is good for a cold.