Marjoram

An upright plant growing to 60 cm high, with grey/green leaves and small white to lilac flowers in summer. Similar to Oregano, Marjoram leaves are smooth but Marjoram’s aroma is not as strong as Oregano’s. The attractive leaves of this tender perennial survive in both an indoor and outdoor environment. Perfect for the indoor winter herb garden.

Marjoram thrives in drier soils that are well drained. It suffers and often dies in poorly drained soils that are consistently wet or moist. When started indoors, transplant into the garden 15cm apart. When grown in situ, spread onto moistened soil via broadcasting. Do not cover seeds in soil deeper than 5mm, as sunlight is needed for proper germination and it can be slow to germinate. Thin out weaker seedlings until plants are 15cm apart. When the plant reaches 20cm tall, begin to snip fresh leaves to encourage growth.

A favourite with Italians and Greeks, marjoram is used in an extensive range of meat, poultry, vegetable and eggs dishes. The freshly harvested leaves and flowers may be used in salads and all forms of cooking, but add towards the end of cooking for hot dishes. As a dried herb, marjoram makes a refreshing herbal tea and can be added to herb bread, stuffing, oils and vinegars.

Marjoram is primarily a culinary herb; however, there also is an extensive history of medicinal use.  Due to the general relaxant properties of marjoram, it is helpful for nervousness and insomnia, tension headaches and migraines. The anti-bacterial and anti-fungal benefits of marjoram are useful in the treatment of open wounds and skin conditions.

Its attracts pollinators when in flower and traditionally, it symbolises youth, beauty and happiness.

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