Marjoram: varieties, growing and uses

How to create your own herb-growing space

Do not give true marjoram and oregano one label. Comparing flavour is the appeal: the same tomato bite with a little of each shows gentle versus strong cooking. First try fresh leaves and write botanical names alongside.

Choose a suitable growing position

A separate pot of sweet marjoram is a good choice if you do not yet know how your garden fares through winter. You can place the plant under bright cover and check the root ball. A nicely dry surface does not always mean there is no water deeper in the pot; keep drainage holes clear.

From plant to kitchen

Use a herb garden as a place to experiment, rather than a collection of names without a purpose. Someone wanting a mild everyday herb might choose sweet marjoram; someone seeking greater winter hardiness might consider another form. The position and soil still need checking. A sheltered city garden and an exposed, wet plot do not give the same results.

Plan the next harvest

Keep cutting a few green tips and observe branching. Leave a separate flowering plant among harvest plants for insects. This keeps kitchen supplies accessible without treating every flower stem alike.

Scent, flavour and use

Sweet marjoram is delicate and sweetly aromatic. Pot marjoram is stronger; French marjoram is more pungent than sweet marjoram.

Care, cutting and harvesting

Warm, sunny and well drained. Sweet marjoram is not reliably hardy in a cold, wet climate; a pot can overwinter under protection.

Lightly trim spent stems and protruding green tips. No drastic cutting into bare old wood.

Snip young green tips during growth. Use small amounts so the delicate aroma remains distinguishable alongside your dish.