Sweet Marjoram
Sweet Marjoram is backordered and will ship as soon as it is back in stock.
Origunum majorana
Seeds per packet ~ 500
Germination 80% Packed for 2024
Marjoram is a perennial herb belonging to the mint family Lamiaceae. It is native to the Mediterranean region and Western Asia. Marjoram is often confused with oregano, but it has a milder, sweeter taste. The leaves are small, oval, and slightly hairy, with a grayish-green color. When in bloom, marjoram produces small, white or pink flowers that are highly attractive to bees and other pollinators.
Marjoram is widely used in culinary applications, especially in Mediterranean, Middle Eastern, and European cuisines. It adds a delicate, sweet flavor to soups, sauces, salads, and meat dishes, particularly those featuring chicken, lamb, or beef. Fresh marjoram leaves are preferred for their superior flavor, but dried marjoram is also commonly used and is more readily available.
In addition to its culinary uses, marjoram is also valued for its potential health benefits. It contains antioxidants and has been used traditionally for its anti-inflammatory, antibacterial, and digestive properties. Marjoram tea is sometimes consumed for its soothing effects and to aid digestion.
Marjoram is also popular in aromatherapy and herbal medicine for its calming and soothing properties, and its essential oil is used in various topical and aromatic applications.
Marjoram is a perennial herb belonging to the mint family Lamiaceae. It is native to the Mediterranean region and Western Asia. Marjoram is often confused with oregano, but it has a milder, sweeter taste. The leaves are small, oval, and slightly hairy, with a grayish-green color. When in bloom, marjoram produces small, white or pink flowers that are highly attractive to bees and other pollinators.
Marjoram is widely used in culinary applications, especially in Mediterranean, Middle Eastern, and European cuisines. It adds a delicate, sweet flavor to soups, sauces, salads, and meat dishes, particularly those featuring chicken, lamb, or beef. Fresh marjoram leaves are preferred for their superior flavor, but dried marjoram is also commonly used and is more readily available.
In addition to its culinary uses, marjoram is also valued for its potential health benefits. It contains antioxidants and has been used traditionally for its anti-inflammatory, antibacterial, and digestive properties. Marjoram tea is sometimes consumed for its soothing effects and to aid digestion.
Marjoram is also popular in aromatherapy and herbal medicine for its calming and soothing properties, and its essential oil is used in various topical and aromatic applications.
Growing marjoram is relatively easy, making it a great addition to your herb garden, whether outdoors or on a sunny windowsill indoors. Here are the steps to grow marjoram:
Starting Seeds
- Indoors: Start marjoram seeds indoors about 6-8 weeks before the last frost date. Use a well-draining seed starting mix, and place seeds on the surface, lightly pressing them into the soil. Marjoram seeds need light to germinate, so don’t cover them with soil.
- Germination: Keep the soil moist but not waterlogged. Seeds typically germinate in 7-14 days at a temperature around 70°F (21°C).
Light Requirements
- Marjoram needs plenty of sunlight. Choose a sunny spot that receives at least 6 hours of direct sunlight daily. If growing indoors, a south-facing window or grow lights can provide adequate light.
Soil and Planting
- Soil: Plant marjoram in well-drained soil with a neutral to slightly alkaline pH. Amend garden soil with compost or other organic matter to improve drainage if necessary.
- Spacing: When transplanting outdoors, space plants or thin seedlings to about 8-12 inches apart to allow for proper air circulation.
Watering
- Water marjoram regularly to keep the soil moist but not soggy, especially during dry spells. Once established, marjoram is fairly drought-tolerant.
Fertilizing
- Marjoram doesn’t require a lot of fertilizer. An occasional application of a balanced, all-purpose fertilizer or a top dressing of compost should suffice.
Pruning and Harvesting
- Pinch off the tips of the plants to encourage bushier growth. You can start harvesting leaves as soon as the plant is big enough to recover from the loss. For the best flavor, harvest marjoram leaves in the morning after the dew has dried but before the sun is at its hottest.
- Regular harvesting or pruning helps prevent the plant from flowering, which can diminish the flavor of the leaves.
Overwintering
- Marjoram is perennial in USDA zones 9-11 but is often grown as an annual in cooler climates. In colder areas, you can bring potted marjoram indoors to overwinter. Reduce watering in the winter months, but ensure the plant gets enough light.
Pests and Diseases
- Marjoram is relatively resistant to pests and diseases but watch for common garden pests like aphids. Good air circulation around plants can help prevent fungal diseases.
Propagation
- Besides growing from seeds, marjoram can be propagated by cuttings or division. This is a good way to preserve your favorite varieties or overwinter the plant indoors.
By following these steps, you can enjoy fresh marjoram from your garden, adding a delightful flavor to your cooking and benefiting from its aromatic properties.
