Origunum majorana
Seeds per packet ~ 500
Botanical Sample
Origins and History
Marjoram, scientifically known as Origanum majorana, is an heirloom herb native to the Mediterranean region, particularly Greece, Turkey, and Cyprus. It has been cultivated since ancient times, prized for both its culinary value and medicinal uses. The Greeks and Romans revered marjoram as a symbol of happiness and longevity, often using it in wedding garlands and perfumed oils. Over the centuries, marjoram spread throughout Europe and the Middle East, becoming a staple herb in traditional cuisines and herbal remedies. Its heirloom varieties have retained strong cultural significance, cherished for their fragrance and delicate flavor.
Appearance and Characteristics
Marjoram is a tender perennial often grown as an annual in cooler climates. It forms compact, bushy clumps that reach about 12–24 inches tall. Its oval, gray-green leaves are small, velvety, and highly aromatic. During summer, marjoram produces clusters of tiny white to pale pink flowers that are not only attractive to pollinators but also add beauty to herb gardens. Compared to its close relative oregano, marjoram has a milder, sweeter, and more floral aroma.
Culinary Uses
Marjoram is a versatile kitchen herb, valued for its subtle, sweet flavor with hints of citrus and pine. It is widely used in Mediterranean and Middle Eastern cooking to season meats, soups, sauces, and vegetable dishes. Marjoram pairs especially well with poultry, lamb, and fish, and is a key herb in sausage-making and herb blends such as herbes de Provence. Fresh marjoram leaves are delicate and best added near the end of cooking to preserve their fragrance, while dried marjoram is more concentrated and can withstand longer cooking times.
Growing Tips
Marjoram thrives in USDA Zones 7–9 as a perennial but can be grown as an annual in colder regions. It prefers full sun, well-drained soil, and moderate watering, as overly wet conditions can cause root rot. Seeds should be sown indoors 6–8 weeks before the last frost, or directly outdoors after frost danger has passed. Sow seeds shallowly, about ¼ inch deep, and keep soil moist until germination, which typically occurs in 10–14 days. Plants can also be propagated from cuttings, which ensures true-to-type growth for heirloom varieties.
Harvesting Guidance
Marjoram can be harvested once the plants reach about 6 inches tall. Regular pinching of stems encourages bushy growth and prevents early flowering. For the best flavor, harvest leaves just before flowering, as this is when the essential oils are at their peak. Leaves can be used fresh or dried—hang small bunches upside down in a warm, airy space out of direct sunlight. Once dried, strip the leaves from the stems and store them in airtight containers. With proper care, marjoram will provide a continuous harvest of fragrant, flavorful leaves throughout the growing season.
