- botanical name: Origanum majorana
- annual, tender perennial zone 10
- height 10-12″
- spacing 8″ apart, in rows 18″ apart
- full sun tolerant
- dry-average soil
- flower color white
- uses in garden: great in containers, drought tolerant, fragrant, ground cover
- use with meats, tomato, and rice dishes, found in French, Italian, and Greek cooking
‘Marjoram’ means ‘joy of the mountain’ for it grows wild on the sides of the hills in Greece. Associated with marriage in ancient Greece, Marjoram was a symbol of happiness.
A near relative of Oregano, Marjoram is sweeter and milder than its cousin. Marjoram blends particularly well with meats, tomato, and rice dishes, and is found in French, Italian, and Greek cooking. Try Sweet Marjoram with poultry, mushrooms, egg dishes, potatoes and herbed butters. Find great Oregano recipes here!
Besides being delicious in savory dishes, Sweet Marjoram is extolled for its soothing properties, and is often steeped into a tea to relieve headaches, tension, nausea and PMS.
Sweet Marjoram plants are also available. Purchase them here.
Indoors – start seeds 8-10 weeks before the last frost. Sow seeds on the surface of the growing medium, gently pressing them in, Keep moist. 10-14 days to germination. Light is necessary for germination. Will not tolerate dry soils. Grow in a sunny place and cut back to promote bushiness. Transplant to individual containers when seedlings are large enough to handle. Pinch out growing tips of plants to promote branching and higher yields. After last frost, transplant to garden at 8″ spacing in rows 18″ apart. 85-95 days to harvest.
Outdoors – Can be direct seeded after danger of frost. Scatter the seeds, 2-3 seeds per inch, in a narrow band on top of prepared soil and tamp gently into place. Keep moist. Thin to stand 3″ apart.
Harvest – Cut entire plants just as they begin to flower. For drying, hand small bunches upside down in a well-ventilated, dry location out of direct sun. Harvest young leaves for best flavor.