Marjoram is a low-growing herb, perfect as a garden edging or planted in a container or window box. In the kitchen, marjoram complements almost any meat, fish, dairy, or vegetable dish that isn’t sweet.
Sow seed indoors in early spring.
To speed up germination, soak seeds in water overnight.
Cover seeds with a light layer of potting soil and water lightly.
Transplant the seedlings into bigger pots when large enough to handle. Grow indoors until all danger of frost has passed.
Plant the seedlings about 12 inches apart in well-drained soil in a sunny, sheltered spot.
Water regularly, but do not overwater.
Keep plants trimmed by cutting the leaves throughout the growing season.
When flower buds appear, cut the plants back low to the ground to stimulate new growth.
In southern regions, Zones 9 and above, marjoram is a perennial and can be left in the ground.
In northern areas, the herb is an annual and may be potted up at the end of the season and placed in a sunny window indoors.
Harvest the young leaves throughout the growing season and use fresh or freeze for later use.
Marjoram can also be dried and stored in an airtight container in a dark, dry area.
Sweet marjoram: A member of the oregano family with a sweet, delicate flavor.
Variegated marjoram: Low growing, with yellow-green variegated foliage.