Marjoram

Marjoram (Origanum majorana) is a sun-loving herb with woody stems near the base and soft growth above that is widely used in Greek and Italian cooking. It’s similar to oregano in terms of aroma and flavour but is often used fresh, not dried.

Marjoram is widely used for seasoning different vegetable dishes. It adds an extra flavour to soups and stews and is also an ingredient in zaatar. The flowers can be used in salads for colour and flavour.

Marjoram has a number of varieties, with varying degrees of hardiness and flavour. Which type you choose will influence whether it should be grown indoors or outdoors, though it will usually survive in sheltered areas.

You can sow marjoram from seed indoors in spring into small pots or sectioned containers. They can be moved outdoors in late spring or summer in a warm, well-drained, sunny spot if being planted in the ground.

You can harvest marjoram leaves as needed, just cut off a few shoots, then strip off the leaves. The flavour is at its best before the flowers have opened.

Our planting guides are designed to help you get the best from your fruit, vegetables, and herbs. Every garden is unique, so growing conditions, weather, soil, and climate can affect results. Use this information as a helpful guide, and adapt it to suit your local conditions and gardening experience. Happy growing!