Growing Marjoram

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.


  • Aphids
  • Rabbits
  • Root rot


  • 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.

Recommended Varieties