Sweet marjoram
Origanum marjorana
Half-hardy perennial
A summer herb with a warm, slightly thyme-like flavour. Reputed to have the best flavour of all marjorams, it is rarely offered in shops, so this would be another herb to grow at home for a regular supply of fresh leaves. Also known as knotted marjoram.
Sow From early spring to mid-summer in pots filled with peat-free compost. Lightly cover the seed with compost and water gently. Seedlings can be pricked out to grow individually in pots when they are big enough to handle.
Grow Keep your plants indoors until all risk of frost has passed. Get them used to outdoor conditions by putting them out in a sheltered sunny spot during the day and bringing them in at night for a few days. Then plant out in well-drained soil or in a pot placed in a sunny position. Trim back the fresh leafy growth to use in the kitchen… this will also keep the plants bushy and productive. Leaf flavour is best before the plant starts flowering.
Uses The leaves can be used in dressings for roasted vegetables and salads, in soups and stews and on pizza. Sweet marjoram isn’t hardy, but the leaves can be dried for winter use.