Sweet marjoram is a bushy, aromatic plant with mild oregano taste. In summer, the plentiful clusters of tiny flowers attract many beneficial insects to the garden.

Zones 6 – 9, likes full sun. Light, well drained soil. Set plants out after danger of frost, spacing clumps of several plants 6 – 12 inches apart. Cut back by half just before blooming. In fall divide roots and brings indoors in pots or place in a frost-free greenhouse. Sweet marjoram can sprawl to cover a good-sized piece of ground. You need either to prune it back or give it plenty of room. Usually free from pests and diseases. Cut fresh leaves as needed for cooking, hang small bunches to dry, then store in airtight containers. Dried marjoram retains its flavor all winter. The fresh leaves can be used as a substitute for oregano in pizza, pasta dishes and recipes that use eggplant. Its delicate flavor is also good in egg and potato dishes. The cruises of Italy, France and Portugal use marjoram extensively. Some companion gardeners recommend planting sweet marjoram to improve the flavor of other nearby herbs. Plant it with sage, chives and other herbs, or add it to the flower garden. The aroma of this herb is wonderful, sweet and spicy at the same time. Marjoram is a member of the oregano family, but it has an entirely different flavor. The two herbs have a similar appearance, with roundish leaves, but marjoram is lighter in color and has smoother leaves. This is one of the herbs in the fines herbes blend from France. The popularity of this herb varies from region to region.

Sweet marjoram grows well in large pots, at least 8 inches in diameter. As the nights begin to cool and frost approaches, harvest all your sweet marjoram. The leaves begin to turn brown with cooler night temperatures and then are useless for fresh-cut or drying. When bringing plants in from outdoors, cut off only half the foliage to allow the plant to regrow. Check carefully for insects before bringing any plant into the house.