Marjoram
Introduction
Marjoram is closely related to oregano, and is the more tender of the two plants, and for this reason is most often grown as an annual. Marjoram has a milder flavour too. In the kitchen, marjoram is often used fresh in Mediterranean type tomato sauces, and to flavour oils and vinegar.
Planting
- Sow seed in a warm environment from late winter
Harvesting
- Pick leaves July - October
(inside)
(outside)
(fresh)
(stored)
= jar, 
= freeze, 
= store
Varieties
The most commonly found marjoram in retail outlets is sweet marjoram. As the name suggests, this is grown for its flavour to use in cooking. The flavour will be stronger in warmer sunnier summers.
Compact marjoram is a milder tasting variety. It has a smaller and more bushy habit compared to sweet marjoram.
There is also wild marjoram, otherwise known as oregano.
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Growing
Marjoram can be grown from seed in the spring, started on a sunny windowsill or heated propagator to get an early start to the growing season. When the risk of frost has past, the plants are best grown outside in a warm and sunny location.
Water regularly throughout the growing season, but ensure the pot or container has good drainage to ensure that the soil does not become too wet.
Leaves are picked as desired until the onset of cold weather in autumn.