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How To Grow Sweet Marjoram
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PLANT TYPE:
Tender Perennial
SCIENTIFIC NAME:
Origanum marjorana
ZONE / HARDINESS:
9 to 10
MATURE PLANT SIZE:
12 inches high x 12 inches wide
LIGHT:
Full Sun
FLOWERING PERIOD:
July to September
SOIL TYPE:
Rich, well-drained soil
pH RANGE:
6.9
KNOWN PESTS:
N/A
KNOWN DISEASES:
N/A
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OVERVIEW:
Sweet marjoram, usually grown as an annual, is one of the most fragrant and popular of all herbs. Its growth habit is low and spreading, and it reaches a height of about 8 to 12 inches. It has small, oval, gray-green leaves that are velvety to the touch.
Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.
Sow seeds indoors 1/8 inch deep. Plant outside when plants are 3 inches tall. Prefers full sun and well-drained, rich soil. The plant can be grown in containers. In late summer harvest plants at the peak of their bloom or just before they are in full flower. Cut the stems with flower heads attached and dry in a cool airy place, with cheesecloth underneath, or paper bag attached, to catch the leaves that fall. When the leaves and flowers are dry, remove from stems and store in airtight containers.
PROPAGATION / SOWING:
Sow seeds indoors 1/8 inch deep. Plant outside when plants are 3 inches tall.
COMPANION PLANTING:
Marjoram attracts honey bees and helps the garden. When grown near stinging nettle, marjoram essential oil is said to become stronger.
CARE & GROWING:
Take cuttings of new shoots (about 3 inches long) in late spring when the leaves are firm and will not wilt when placed in sand. Plant well-rooted cuttings in the ground about 12 inches apart or plant in pots outdoors. If seeds are used, sow in a seed-box in spring; then plant outside when the plants are 3 inches tall. Cut out old wood that becomes leggy at the end of winter, and replace plants every four years or so to prevent legginess.
HARVESTING:
In late summer harvest plants at the peak of their bloom or just before they are in full flower. Cut the stems with flower heads attached and dry in a cool airy place, with cheesecloth underneath, or paper bag attached, to catch the leaves that fall. When the leaves and flowers are dry, remove from stems and store in airtight containers.
USAGE:
Aromatic, cosmetic, decorative, and medicinal. Aromatic qualities led to its historical use as a strewing herb. It has mild antiseptic properties and is added to herb bath mixtures. The leaves and flowers are used fresh or dried in cooking many foods, including beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes. It flavors stews, marinades, sautes, dressing, vinegars, butter, and oils. The plant can be grown in containers. Dried marjoram can be added to herb wreaths, especially culinary wreaths. It also is used to make olive green dye. It is said to have some medicinal qualities.
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