Marjoram
Origanum majorana
Happy and carefree in the garden, marjoram packages a spicy-sweet flavor in its bright green leaves. Plants quickly cover well-drained, fertile soil with flavorful foliage. Marjoram thrives in containers and hanging baskets, which showcase trailing stems nicely. Give plants a little shade during the hottest parts of the day in the warmest zones. In regions where marjoram won't survive winter, grow this spicy herb in pots, or dig and pot a portion of an in-ground plant before hard frosts threaten. Frequent harvests throughout the growing season produce a bushy plant. In the kitchen, brew a relaxing tea by combining 1/2 cup each marjoram and mint with 1 cup hot water. Steep, strain, and sip.
- Light:
- Sun,Part Sun
- Zones:
- 8-11
- Plant Type:
- Annual,Perennial,Herb
- Plant Height:
- 12-18 inches
- Plant Width:
- 12-18 inches
- Bloom Time:
- Flowers in mid- to late summer
- Landscape Uses:
- Containers,Beds & Borders,Slopes,Groundcover
- Special Features:
- Flowers,Dried Flowers,Attracts Birds,Attracts Hummingbirds,Attracts Butterflies,Drought Tolerant,Deer Resistant,Easy to Grow
Harvest Tips
Gather fresh leaves from marjoram as needed throughout the growing season. Add fresh marjoram to hot dishes just before serving, since heat diminishes the herb's flavor. Marjoram blends beautifully with bean, egg, cheese, and tomato dishes. It's also a terrific taste to add to soups, salad dressings, and chicken. To dry marjoram, hang stems upside down in a dark place with good air circulation. Gather stems in a bundle and hang them over a doorknob, suspending the stems inside a paper bag with handles (loop handles over doorknob). Strip leaves from stems into the bag when fully dry; store in an airtight container.
Gather fresh leaves from marjoram as needed throughout the growing season. Add fresh marjoram to hot dishes just before serving, since heat diminishes the herb's flavor. Marjoram blends beautifully with bean, egg, cheese, and tomato dishes. It's also a terrific taste to add to soups, salad dressings, and chicken. To dry marjoram, hang stems upside down in a dark place with good air circulation. Gather stems in a bundle and hang them over a doorknob, suspending the stems inside a paper bag with handles (loop handles over doorknob). Strip leaves from stems into the bag when fully dry; store in an airtight container.
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