Herb – Marjoram – Sweet

Description

100 Seeds per pack

Marjoram – Sweet – Sweet Marjoram  (A.K.A. Garden Marjoram, Knotted Marjoram, Pot Marjoram)

Days to Maturity: 70 Days

Sun Requirements: Prefers full sun; tolerates partial shade

Botanical Name: (Origanum marjorana)

Native to the Mediterranean region and Western Asia, Sweet Marjoram has been prized for centuries for its delicate flavor and fragrant leaves. Though known in America since colonial times, it became more popular after World War II when returning soldiers brought back a taste for Italian-style cooking. Today, it is a favorite in Greek and Mediterranean dishes and is often compared to oregano, though it has a sweeter, milder taste without oregano’s spicy bite.

Thriving in warm weather and full sun, this heat-loving herb grows well in both garden beds and containers. A member of the mint family, this bushy sub-shrub grows 12–24 inches tall and spreads 12–18 inches wide, forming a dense mound of highly aromatic, ovate, gray-green leaves covered in fine hairs. The leaves are small and smooth, reaching about 1 inch in length, and have a more delicate flavor than those of its cousin, Origanum vulgare (Common Oregano). In mid to late summer, Sweet Marjoram produces clusters of tiny, two-lipped white or pale pink flowers, adding beauty to the garden.

With a slightly sweet taste and a hint of bitterness, marjoram enhances soups, stews, sauces, and dressings, pairing well with chicken, fish, beans, and pasta. The leaves can be used fresh, dried, or frozen for later use. When dried, they retain their aroma and flavor for months, making them a popular staple in the kitchen.

Rich in vitamins A and C, Sweet Marjoram is a flavorful and healthy addition to the herb garden.

Disease Resistance: General resistance to root rot and pests.

Planting Instructions for Marjoram – Sweet  Seeds

Sweet Marjoram is a tender perennial that thrives in warm regions but cannot withstand hard frost. In Zones 9 and 10, it may come back year to year if protected with mulch through winter. In Zones 7 and 8, mulching may help, but survival isn’t guaranteed. North of Zone 6, it’s best treated as a warm-season annual. In hot, humid regions like southern Florida, it’s usually grown as a cool-season herb, since summer heat is too intense.

Soil, Planting, and Care

Plant in the spring once the last frost has passed. It can be grown directly in garden beds or in containers and is useful as a compact, edible groundcover. Choose a spot with full sun to partial shade. While it grows best in full sun, it will tolerate some shade. Space plants about 12 inches apart in loose, fertile soil that drains well. Aim for a soil pH between 6.7 and 7.0. To enrich poor soils, blend in aged compost or other organic material before planting.

Because marjoram grows slowly from seed, many gardeners start with young plants instead. If sowing from seed, start them indoors 6–8 weeks before the last frost date or direct sow outside once the soil has warmed. Press seeds lightly into the surface or cover with no more than ¼ inch of soil. Marjoram needs light to germinate, and seeds typically sprout in 10–14 days at 65–75°F. Keep the soil moist but not soggy during this time.

Once seedlings are well-established and have several sets of true leaves, thin to the strongest ones, leaving 12–18 inches between each. Check the soil every few days and water when the top inch dries out. Avoid keeping the soil overly wet—marjoram prefers slightly dry conditions. For best growth, apply a balanced liquid fertilizer now and then throughout the growing season.

Plants reach 12 to 24 inches tall. Trim regularly—especially when flower buds form—to keep plants bushy and delay blooming. In colder areas, you can root cuttings taken in late spring through mid-summer and grow them indoors through winter. Marjoram can also be divided in spring or fall to start new plants.

Harvest and Storage

You can begin harvesting 4 to 6 weeks after transplanting. Pick leaves as needed, but for the strongest flavor, harvest just before the plants begin to flower. If drying, cut stems once buds appear but before they bloom. Only harvest up to a third of the plant at once to avoid stressing it. Hang or lay the sprigs out to dry, or use a dehydrator set to low heat, then strip the leaves from the stems for storage. A second harvest is often possible later in the season.

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