Marjoram is a tasty herb with a delightful scent. It is perennial for me, and it is doing extremely well going on its 5th year in a fabric pot.
Seed Starting
Start Sweet Marjoram seeds indoors 8-10 weeks before your last frost. Sow ¼” deep in the seed starting mix. The seeds will germinate within 14 days. Provide plenty of light once seedlings emerge. Before planting in the garden, be sure you harden your plants off. Hardening off is where you get the plants used to outside conditions. Sweet Marjoram is cold-sensitive, so do not plant outside until the threat of frost has passed.
Growing
Marjoram is easy to grow and start from seed. This herb is a popular addition to salad dressings and meat dishes. There are many uses for this herb, both fresh and dried. The smell and flavor of Marjoram are more subtle than those of its relative Oregano. Marjoram is more floral and woodsy, whereas Oregano tends to be more pungent and spicy. Marjoram works well with vegetables and tomato-based dishes like tomato sauce, pizza, or poultry seasoning. Add Sweet marjoram lightly at the end of the cooking process. It will add a nice mellow flavor.
Native to the Mediterranean, Marjoram can be used as a ground cover or even as an edging plant. Space plants 12″ apart in an area that receives full sun and has fertile, well-drained soil. If needed, the plant will tolerate light shade. Water when the soil becomes dry. The plant has gray-green leaves and, in summer, will have small flowers that can range from light purple to white in color. This plant will grow well in containers. Marjoram grows well in the same container with sage and thyme. I have these 3 herbs together in a fabric grow bag in my garden.
This herb is perennial in zones 9 and 10. If you live in zones 7 and 8, use mulch. However, even with mulch, there’s no guarantee it will survive the cold. In zones 6 and colder, Marjoram should be grown only as an annual. Marjoram prefers dry soil, but be careful not to let the plant dry out completely. Marjoram grows 8 to 24″ tall, and the stems become semi-woody as they age.
Harvesting
Marjoram keeps its flavor even when dried. Harvest leaves 4 to 6 weeks after planting. Pick the leaves just after flower buds appear before they open. When the plant starts to bloom, cut plants back close to the ground to stimulate new growth. Cut and come again harvesting keeps the plant vigorous.
Preserving
Fresh Marjoram can be kept in a plastic bag in the refrigerator for 3-4 days. You can dry marjoram in the fridge on a paper towel or in a warm, shaded place. Once the leaves have dried, strip them from the stem and store them airtight.