Sweet Marjoram

Origanum majorana

COMMON NAMES

• Amaracus
• Annual Marjoram
• Knotted Marjoram
• Sweet Marjoram

Sweet marjoram, oregano's more subtly flavored cousin, is a tender perennial that is grown as an annual in northern gardens. Believed to be native to North Africa, the Middle East, and part of India, sweet marjoram grows from 25 to 60 cm (10 to 24 inches) tall. A pretty herb with a rather bushy, sprawling habit, sweet marjoram makes an attractive hanging plant and is ideal for borders and rock gardens.
Abundant, small, round, fuzzy-haired, opposite leaves are grayish-green and have a sweet, spicy fragrance and flavor.
Sweet marjoram has a purplish, square stem and many wiry branches, and a thin main root with side branches.
Produces clusters of dainty white or pink flowers that appear on spikes at the ends of the branches in late summer to early fall. Before they open, the flower buds resemble knots, hence the herb's common name "knotted marjoram."
May be grown in pots and containers, both outside and indoors.
Leaves, flowers, and tender stems may all be eaten.

USES

In traditional folk medicine, sweet marjoram was used as a remedy for asthma, indigestion, headache, rheumatism, toothache, earache, flatulence, epilepsy, and to help relieve the pain of childbirth. The oil was used as a liniment for sprains and bruises and to promote perspiration in those suffering from the measles.
Culinary uses - Sweet marjoram improves the flavor of most dishes and is a popular kitchen standby when the chef is not sure which herb to use. It is deceptively potent, however, so use it sparingly.
Add young shoots and leaves to salads and vegetable recipes calling for carrots, mushrooms, cauliflower, peas, spinach, summer squash, and cabbage. Use sweet marjoram in pizza and tomato sauces, beef and pork dishes, and to season soups, stews, sausages, meat pies, stuffing, omelets, poultry, and seafood.
Add sweet marjoram to hot dishes only in the last 10 minutes of cooking.
The leaves, flowers, and tender stems are used commercially to flavor syrups, dressings, liqueurs, sauces, and vinegar, while the seeds are used in candy, beverages, condiments, and processed meats.
Craft uses - Include sweet marjoram in potpourris and in sachets for your linen and clothing cupboards.

HABITAT AND CULTIVATION

Sweet marjoram grows best in rich, light, well-drained soil. Tolerated pH range is 4.9 to 8.7.
Prefers full sunlight, but will tolerate slight shade.
Start seeds indoors about 6 to 8 weeks before your last spring frost date. Plant seeds to a depth of 6 mm (1/4 inch) or less. Keep the soil evenly moist during germination. Seeds are slow to germinate, but seedlings will usually appear in 8 to 15 days. Move the tiny seedlings into a sunny position, and transplant them to the garden after all danger of frost is passed.
Space plants 15 to 20 cm (6 to 8 inches) apart.
Outdoor plants require regular watering during the vegetative growth phase.
Pinch back the tops of the plants to encourage branching and promote bushy growth.
Susceptible to root rot, fungal diseases, spider mites, aphids, and leaf miners, and to damping-off in early spring.
Sweet marjoram overwinters well indoors. Pot plants in fall in dry, free-draining, sandy soil. Water well and then allow the soil to dry-but not dry out-between waterings. Do not overwater. Place plants in a sunny location, as sweet marjoram requires at least 5 hours of direct sunlight daily. Pinch off flower buds to stimulate leaf growth.
Put indoor plants back out in the garden after the last spring frost.

COLLECTION AND HARVESTING

Pick leaves for fresh use at any time after the plant is 15 to 20 cm (6 to 8 inches) tall.
Harvest leaves and stems for drying just after the flower buds form or just before flowering, when the flavor is at its peak. Cut the stems close to the ground and tie in bunches. Hang bunches in a warm, dry, shady location to dry. Strip dried leaves from the stems and store in airtight containers out of the light. Unlike many herbs, sweet marjoram's flavor becomes more intense when dried.
Freeze leaves in butter or oil.

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