A close oregano relative, marjoram is popular in casseroles, stuffings, and sauces. Sweet marjoram is a tender perennial rarely surviving even mild winters, so seeds or cuttings must be started annually.
Marjoram grows upright to 2 feet tall. Creeping golden marjoram is smaller and makes an attractive border plant.
Choose a site in full sun with slightly alkaline, organic-rich soil.
Seeds are tiny—start indoors ~6 weeks before last frost. Space plants 6–8 inches apart, or in clumps of 2–3 plants set 12–14 inches apart. 6–10 plants supply a household's needs.
Keep soil slightly moist. Cultivate often to prevent weeds and aerate soil. Add 1 inch of compost in a 12-inch circle around plants after each harvest to nourish them.
When flowers appear, cut plants to several inches above soil. Cut again later when more flower heads form. Use leaves fresh and dry for winter. To dry: tie stems, hang upside down in a ventilated, dark area. Leaves dry quickly and retain flavor well. After drying, crush leaves, discard stems, store in airtight containers.
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