Origanum majorana
Family: Lamiaceae

Sweet marjoram and oregano (or wild marjoram) are so closely related that it is difficult to separate them. The plants are very similar in appearance, marjoram leaves being a little softer than those of oregano and gray-green in colour. Growth tends to sprawl, to about 30 cm (12 in) high. The small, white flowers of both are also very similar. Their cultivation needs are identical and both have similar culinary uses, although marjoram has a sweeter, more spicy flavor. Marjoram is an ingredient in mixed herbs, along with thyme and sage, and is used to flavor poultry, egg dishes, fish, vegetables and sauces. Its flavor and aroma are slightly more subtle than oregano (wild marjoram). Marjoram is used also as an infusion, in herbal baths and herb pillows.

Cultivation

These plants can be grown in any well-drained soil, but must be sited in full sun. They can be grown from seed, sown in spring, or from cuttings, taken from late spring through summer. Fertilizer is generally not required and plants grown 'hard' often have the best flavor. Water heavily when the soil is dry, but do not overwater. Harvest leaves for drying just before the plants are in full bloom in late summer or autumn. Cut stems and hang in bunches in a cool, airy place. When the bunches are partially dry, tie net or muslin around them so that the dried leaves will not autumn to the ground. The dried leaves should be stored in air-tight jars. Cutting stems for drying may be all the pruning that is needed, but these plants tend to become very woody after three or four years and should be replaced.

Climate

Zone 7.