When to plant
Start seeds indoors 6–8 weeks before last frost, or direct sow after frost. Tender perennial (zones 9–11); grown as an annual in colder zones. Related to oregano — sometimes called sweet marjoram. Thrives in summer heat. Bring indoors in fall in cold climates to continue through winter as a houseplant.
Soil & site
Average to poor, well-drained soil. pH 6.0–8.0. Slightly alkaline soil enhances flavor. Does not need rich soil — excessive fertility reduces the concentration of essential oils and diminishes flavor. Full sun essential.
Feeding
Minimal fertilizer needed or wanted. Rich soil or heavy feeding produces large plants with diluted, mild flavor. A light balanced fertilizer at planting is more than enough for the season.
Common problems
Aphids, spider mites in dry conditions. Powdery mildew in humid, crowded conditions. Root rot in poorly drained soil. Generally very trouble-free. Similar to oregano in care requirements but milder in flavor and more tender.
When to harvest
Harvest leaves and stem tips before the plant flowers for the best, sweetest flavor. Once flowers appear, the flavor of the leaves becomes sharper and less sweet. The plant is ready to harvest when 6–8 inches tall and growing vigorously. Pick in the morning after dew dries.
How to harvest
Snip stem tips 2–3 inches from the top, cutting just above a leaf node to encourage bushy growth. Harvest up to a third of the plant at once. For drying, cut stems before flowering and hang in small bunches in a warm, airy spot. Marjoram dries very well and keeps much of its flavor.
Storage & use
Dry by hanging bundles or on a screen away from direct sun. Dried marjoram stored in airtight jars keeps for 1 year. Fresh marjoram: refrigerate for 3–5 days. Use fresh marjoram at the end of cooking — heat diminishes its delicate flavor more than oregano. Pairs well with eggs, vegetables, and sauces.
Useful for growing marjoram
A few things that make this one easier — chosen for this plant, not a generic list.
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