Days to Maturity: 80 to 90
An organic variety, Sweet Marjoram, an aromatic herb in the mint family, is grown as a culinary and medicinal herb. A highly popular herb, sweet marjoram is closely related to oregano but has a milder, sweeter flavor; however, it is particularly potent when dried. It is often used to garnish salads, soups, sauces, vegetables, and meat dishes but can also be made into a healthful tea or extract. Research suggests marjoram has antioxidant and anti-inflammatory properties. Marjoram has long been used medicinally to aid digestion, prevent stomach ulcers and food borne illnesses, and treat infections.
Typically grown as an annual, this herbaceous, evergreen tender perennial (Zones 9-10) is a member of the Lamiacea family, which includes highly fragrant plants that secrete essential oils. Marjoram Sweet is a hardy sub-shrub with a bushy, upright, mounding habit dense with tender, highly aromatic, light-green leaves. It grows and spreads slowly. Marjoram produces small white flowers in early summer that have a sweet, spicy flavor, but leaf flavor is best before the flowers bloom. Pinching or pruning back stems before flowers appear will encourage denser, bushier growth. The plant works well when massed in borders or on slopes but is also suitable for patio pots, widow boxes, and even hanging baskets.
Sweet Marjoram prefers full sun and average, medium to dry, gritty sandy loams. Good drainage is extremely important because the roots will rot in saturated, poorly drained soils. Plants are heat and drought tolerant.
Direct sow marjoram seed about two weeks after the last frost, or start seeds indoors about 6 to 8 weeks prior to the last frost date and transplant in the garden after all threat of frost has passed and temperatures range between 60 and 70 degrees Fahrenheit.
If you plan to start your seeds indoors, be sure to check out our Bio Dome Seed Starter Kit. With the Bio Dome, you can control the temperature, light, and soil mix to ensure your seeds become strong for transplant.
