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How to Grow Marjoram: The Fragrant Herb Your Garden Needs

Botanical Name
Origanum majorana
Plant Type
Herbs
Sun Exposure
Full Sun
Soil pH
Neutral

Planting, Growing, and Caring for Marjoram

Catherine Boeckmann
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Looking to spice up your garden and your cooking? Marjoram is the unsung hero of the herb world—a fragrant, low-growing plant that’s as lovely to look at as it is tasty on roasted veggies or grilled chicken. Whether you’re planting it as a tidy border, tucking it into a sunny windowsill, or mixing it in with your container garden, marjoram is delightfully easy to grow and endlessly useful in the kitchen. Here’s how to plant, grow, and care for marjoram like a pro!

In the kitchen, marjoram complements almost any meat, fish, dairy, or vegetable dish that isn’t sweet. 

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Planting

  • Sow seed indoors in early spring.
  • To speed up germination, soak seeds in water overnight.
  • Cover seeds with a light layer of potting soil and water lightly.
  • Transplant the seedlings into bigger pots when large enough to handle. Grow indoors until all danger of frost has passed. See local frost dates.
  • Plant the seedlings about 12 inches apart in well-draining soil in a sunny, sheltered spot.

Growing

  • Water regularly, but do not overwater.
  • Keep plants trimmed by cutting the leaves throughout the growing season.
  • When flower buds appear, cut the plants back low to the ground to stimulate new growth.
  • In southern regions, Zones 9 and above, marjoram is a perennial and can be left in the ground.
  • In northern areas, the herb is an annual and may be potted up at the end of the season and placed in a sunny window indoors.

marjoram

Types

  • Sweet marjoram: A member of the oregano family with a sweet, delicate flavor.
  • Variegated marjoram: Low growing, with yellow-green variegated foliage. 

Harvesting

  • Harvest the young leaves throughout the growing season and use fresh or freeze for later use.
  • Marjoram can also be dried and stored in an airtight container in a dark, dry area.
Gardening Products

Pests/Diseases

Wit and Wisdom

Herbs
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Bob C (not verified)

4 years 10 months ago

I just chewed a few leaves. Great aroma, nice taste for 3 seconds, then bitter. What do I do with this herb? Like Oregano, or what? Use it fresh, dry it, or?

Melissa (not verified)

1 year 7 months ago

Marjoram is my preferred herb to use in stew dumplings. Other herbs recommended are parsley and sage, but Marj gives a deeply comforting yet fresh and light aroma and flavor to my chicken stew and in the dumplings. I don't like the flavor of sage in most dishes as it's too musty to me, but the Marj has made my stews famous in my family.

Ted (not verified)

3 years 5 months ago

Poultry

Mix with sage

Hi, Bob. The leaves and flowers can be used fresh or dried. Like oregano, it dries beautifully, maintaining much of its sweet aroma. Use it to flavor soups, stews, fish, meats, poultry, potatoes and other vegetables, stuffings, eggs, dressings, and marinades. It can also be substituted for oregano in pizza and other Italian foods, but use a bit more.

Larry Kunas (not verified)

6 years 1 month ago

We have what is supposed to be Oregano growing in our garden . The problem is that it has an overall oregano smell to it , but has a strong bitter tayste to it , when you chew a leaf . Is this truly a cooking variety , or is it just best for a ground cover , which it does well ?