Sweet marjoram

About Sweet marjoram

Sweet marjoram is a low, bushy relative of oregano with a milder, sweeter flavor. It loves heat and tolerates dry soil once established, and in most of the country it is grown as an annual.

Survives winter only in about zones 9-10 (NC State); elsewhere grow it as a summer annual or dig it up before frost and bring it indoors (Illinois).

When to plant

Timing is counted from your average last spring frost (and first fall frost). Sow & Tell works out the actual dates for your ZIP code.

• Start seeds indoors: 6 to 8 weeks before the last frost

Start seed indoors 6-8 weeks before the last spring frost (NC State; Clemson); soaking seed overnight helps germination (Illinois). Pinch plants at 6-8 inches tall to make them bushy (Illinois).

Soil

Well-drained, even rocky or sandy soil; it rots in soggy soil.

Plant in full sun in average, well-drained or sandy loam soil; like most herbs it does best at a pH of 6.0 to 7.5. Base fertilizer on a soil test.

Feeding

• once during the growing season, only if the soil is poor or plants look pale: complete fertilizer such as 5-10-5. Scatter about 3 oz per 10 ft of row beside the plants and water it in; potted plants outdoors can get half-strength liquid fertilizer every 3-4 weeks.

Rich soil or heavy feeding gives fast, lush growth with less essential oil, so leaves have weaker flavor and scent.

Harvest

Harvest leaves before the flowers open, when ball-like buds appear at the stem tips; once plants bloom, cut them back close to the ground for a new flush (Illinois; NC State).

Harvest when ball-like buds appear at the stem tips. Once it starts to bloom, cut plants back close to the ground; the second flush of growth is often better than the first.

Varieties (3)

Extension sources describe sweet marjoram and name only two selections; no days to maturity were found.

Pests to watch for

Four-lined plant bug

Diseases and problems

Root and crown rot

In the kitchen

Used in soups, egg dishes, beef, chicken, sausage, cheese and tomato dishes.

Keeping it: Stand fresh sprigs in a glass with an inch of water in the fridge, loosely covered, and change the water daily; use within about a week or freeze them. Dried leaves keep best airtight in a cool, dark cupboard.

Pets: Toxic to dogs and cats (ASPCA): can cause vomiting and diarrhea