Marjoram

Marjoram (Origanum majorana) is a low-growing, branching herb closely related to oregano, prized for its sweet pine and citrus flavour. Originating from India and now widespread around the Mediterranean, it has been cultivated for at least 3,000 years. Though botanically a tender perennial, it is grown as an annual in Nordic climates due to poor winter hardiness. It thrives in a warm, sunny position in well-drained soil.

Growing

Start seeds indoors at 18–20 °C, sowing very shallowly at approximately 0.2 cm depth and keeping the growing medium consistently moist. Begin 6–8 weeks before outdoor planting is possible. Transplant to a warm, sunny bed once night temperatures remain reliably above 10 °C, spacing plants 15 cm apart in rows 30 cm apart. Seeds germinate in 10–20 days.

Care

Water moderately, allowing the soil surface to dry slightly between waterings — marjoram dislikes waterlogged roots. Feed sparingly with a balanced fertiliser once plants are established. Pinch growing tips regularly to encourage bushy, compact growth and delay flowering. No staking is needed for this low-growing herb.

Harvest

Harvest leafy stems on a sunny day just before the flower buds open, when essential oil content is at its peak. Cut stems to about one-third of plant height to promote regrowth. Plants typically reach harvestable size 80–90 days from sowing. Harvest windows extend over several weeks as new shoots develop after each cut.

In the kitchen

Use fresh or dried marjoram to season pizza, pasta sauces, soups (especially pea soup), sausages, and meat dishes. Its flavour is milder and sweeter than oregano, making it suitable for delicate egg and vegetable dishes. Add fresh leaves at the end of cooking to preserve their aroma; dried leaves can be rubbed or crumbled directly into dishes.

Storing

Dry freshly harvested stems by hanging them in small bundles in a warm, airy spot until fully dry, then strip the leaves and store in a sealed glass jar away from light and heat for up to 12 months. Fresh stems keep in a glass of water at room temperature for several days, or wrapped loosely in damp paper and refrigerated for up to one week. Leaves can also be frozen whole on a tray, then transferred to a freezer bag for up to 6 months.