Marjoram
Origanum majorana
Marjoram is a tender, sweetly aromatic Mediterranean herb closely related to oregano, but milder, warmer and more floral. It is a kitchen favorite for seasoning meats, vegetables and sauces.
- Light
- Full sun
- Water
- Moderate; let topsoil dry
- Difficulty
- Easy
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Overview
Marjoram is a small, bushy perennial in the mint family (Lamiaceae), most often grown as an annual in cooler climates. Sweet marjoram has a gentler, sweeter and more delicate flavor than its close cousin oregano (Origanum vulgare), with floral and slightly piney notes.
The plant forms a low mound of soft gray-green oval leaves on wiry stems, reaching about 30 cm (1 ft). Its common name 'knotted marjoram' comes from the tight, knot-like flower clusters that form before the tiny white blooms open.
How to identify it
- Leaves: Small, oval, soft and slightly fuzzy, gray-green, arranged in opposite pairs
- Aroma: Sweet, warm and mildly spicy when crushed, milder than oregano
- Habit: Compact, bushy mound 20-40 cm tall with thin square stems
- Flowers: Tiny white to pinkish blooms emerging from green, knot-like bracts
- Stems: Square in cross-section, typical of the mint family
Care & growing
- Light: Full sun for the best flavor and compact growth
- Water: Moderate; let the top of the soil dry between waterings, it dislikes soggy roots
- Soil: Light, well-drained, slightly alkaline soil
- Temperature: Tender; perennial only in roughly zones 9-10, grown as an annual elsewhere or overwintered indoors
- Feeding: Light feeding only; rich soil reduces aroma
- Propagation: From seed sown indoors, or by cuttings and division
Habitat & origin
Marjoram is native to the Mediterranean region, the Middle East and parts of North Africa, where it grows on warm, dry, rocky hillsides. It has been cultivated since antiquity and was a symbol of love and happiness in ancient Greece and Rome.
It is now grown worldwide in herb gardens, pots and windowsills, and is commercially produced in parts of Europe, Egypt and North America.
Uses & benefits
Marjoram is a versatile culinary herb used to flavor soups, stews, roasted meats, poultry, sausages, tomato dishes and vegetables; its delicate flavor is best added near the end of cooking.
The essential oil and dried herb are also used in aromatherapy and traditional medicine as a mild digestive, carminative and calming agent. It is a good bee and pollinator plant when allowed to flower.
Frequently asked questions
What is the difference between marjoram and oregano?
They are closely related Origanum species. Marjoram is sweeter, milder and more floral; oregano is sharper, more pungent and peppery. Marjoram is usually added late in cooking, oregano can take longer heat.
Is marjoram a perennial?
It is a tender perennial hardy only in warm zones 9-10. In colder regions it is grown as an annual or brought indoors over winter.
When should I add marjoram to cooking?
Add it near the end of cooking or fresh, since its delicate flavor fades with prolonged heat.
Can I grow marjoram indoors?
Yes. Give it a sunny windowsill with at least 6 hours of light and a well-drained pot, and let the topsoil dry between waterings.
Marjoram guides
In-depth guides for identifying, growing, and caring for Marjoram.
