Sweet Marjoram Seeds

Sweet marjoram can be grown as a tender annual in cold climates or it can be turned into a perennial with some winter protection. Plants will reach one to two feet tall and their stems will turn semi-woody when they reach maturity. Fresh or dried, sweet marjoram is often used as a seasoning in salad dressings, tomato and pizza sauces, in meat dishes and preserved meats.

- Latin Name: Origanum majorana
- Life Cycle: Often grown as an annual, perennial in zones 6-9
- Days to Maturity: 60
- Planting Depth: 2 mm
- Plant Spacing: 15-30 cm
- Growth Habit: 45-75 cm tall

GROWING INSTRUCTIONS

Marjoram is the consummate flavour of a perfect Italian seasoning. The flavor of its leaf blends perfectly with numerous other culinary herbs.

Start seeds indoors 4 weeks before the last frost date or sow directly outside after the last spring frost has passed. Seeds will germinate best in soil that has a temperature of 21 degrees. A site that receives full sun and has loose, well-drained soil will go a long way to producing a strong flavourful herb.

Seeds should be planted at a very shallow depth of 3 mm, just barely covered with soil. Space marjoram anywhere from 15-30 cm apart in rows 45-60 cm apart. Water consistently until the plants are established. When marjoram is accustomed to its location, let the soil dry out between waterings. Overwatering can dilute the delicate flavour of the leaves.

Constantly pinching out new growth will cause the plant to bush out and concentrate more flavour into the herb. Snip out flowers when they appear to encourage the growth of more foliage. Marjoram grows well alongside most other plants and will supposedly improve the health and flavour of neighboring herbs.

Marjoram leaves and flowers, fresh and dried, are extremely versatile in the kitchen. Experiment with all sorts of meats, vegetables, stews and casseroles to discover your favorite combinations!

QUICK FACTS

- Originally native to the Mediterranean regions and western Asia, sweet marjoram is an aromatic herb in the mint family that has been cultivated for thousands of years. 

- Sweet marjoram has been a popular culinary herb in Europe since at least the Middle Ages, when it was used in cakes, puddings and porridges.

- Marjoram seeds will remain viable for 2 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.