Sweet Marjoram

Sweet Marjoram Sweet Marjoram (Origanum majorana) is a perennial herb native to the Mediterranean region, known for its sweet, slightly spicy flavor and aroma. It is a member of the Lamiaceae family, which includes mint, basil, and rosemary.

Starting Plants

Sweet Marjoram can be propagated from seeds, cuttings, or division. Seeds should be sown indoors 6-8 weeks before the last expected frost, while cuttings can be taken in the spring or summer. Division is best done in the spring or fall when the plant is not in active growth. Sweet Marjoram prefers well-drained, sandy soil and full sun.

Hardiness

Sweet Marjoram is hardy in USDA hardiness zones 5-9, but it is often grown as an annual in colder regions. It is sensitive to frost and should be protected or brought indoors when temperatures drop below 30°F (-1°C).

Plant Size

Sweet Marjoram plants can grow 12-24 inches (30-60 cm) tall and wide, depending on the variety and growing conditions. They have small, oval-shaped leaves and tiny, white or pink flowers that appear in summer.

Harvesting

Sweet Marjoram leaves can be harvested throughout the growing season, typically from late spring to early fall. Harvest leaves by cutting stems just above a leaf node, ensuring that there are still some leaves remaining on the plant for regrowth. Dry the leaves in a warm, well-ventilated area away from direct sunlight.

Production

Sweet Marjoram plants can produce leaves for several years with proper care and maintenance. They may need to be replaced every 2-3 years to maintain optimal leaf production.

Seed Harvesting

To harvest Sweet Marjoram seeds, allow the flowers to mature and dry on the plant. Once the seeds have turned brown, collect them by gently rubbing the flower heads between your hands. Store the seeds in an airtight container in a cool, dry place.

Common Varieties

Some popular Sweet Marjoram varieties include:

• Compacta
• Hortensis
• Nana
• Sweet Creeping Marjoram
• Thumbles

Uses as Food

Sweet Marjoram is widely used in Mediterranean, Middle Eastern], and European cuisine. The leaves are used to flavor soups, stews, sauces, meat dishes, and vegetables. It pairs well with tomatoes, eggplant, potatoes, and poultry. Sweet Marjoram is also used to make herbal teas and essential oils. In herbal medicine, it is believed to have digestive, antiseptic, and antispasmodic properties.